White chicken and cannellini chili with jalapeño and lime

Ingredients

For 1 serving

• Chicken breast130 g
• Cooked cannellini beans150 g
• Chicken broth300 ml
• Onion60 g
• Garlic1 clove
• Jalapeño1
• Canned sweetcorn60 g
• Cumin1 teaspoon
• Dried oregano1 pinch
• Nonfat Greek yogurt50 g
• Lime juice15 ml
• Extra virgin olive oil6 g
• Cilantro6 g
• Saltto taste

Contains: lactose, celery,

In season: October – March

Method

1. Chop the onion and garlic and dice the jalapeño (deseeded for less heat). Heat the oil in a casserole over medium heat and fry them with the cumin and oregano for 4 minutes, until the onion is soft.
2. Add the whole chicken breast, the drained cannellini beans and the chicken stock; bring to the boil and simmer covered over low heat for 20 minutes, until the chicken is white right through.
3. Lift out the chicken and shred it with two forks. Scoop out a ladle of beans with some broth, blend it and return it to the pan: it makes the chilli creamy without cream.
4. Return the chicken, add the drained sweetcorn and cook for 5 minutes, until thick; adjust the salt.
5. Turn off the heat, stir in the yoghurt and lime juice (off the heat, so the yoghurt doesn't split) and serve with torn coriander.