Name: White chicken chili
Total time: 45 min
Yield: 6 servings
Ingredients: 2 lb Chicken breasts; 45 oz Cannellini beans; 32 oz Chicken stock; 8 oz Green chiles; 1 Yellow onion; 4 cloves Garlic; 8 oz Cream cheese; 15 oz Sweetcorn; 2 Limes; 1 bunch Fresh cilantro; 1 tbsp Ground cumin; 2 tbsp Olive oil; 2 tsp Salt

White chicken chili

One pot, lighter than beef chili, and it freezes in portions.

How many people are eating

Written for 6. Everything below is scaled to 6.

What goes on the list — untick anything you have

2 lb Chicken breasts
45 oz Cannellini beans(three 15 oz cans)
32 oz Chicken stock
8 oz Green chiles
1 Yellow onion
4 cloves Garlic
8 oz Cream cheese
15 oz Sweetcorn
2 Limes
1 bunch Fresh cilantro
1 tbsp Ground cumin· most people have this
2 tbsp Olive oil· most people have this
2 tsp Salt· most people have this

It lands in the shopping form, where you can edit anything, add to it, and say what you think each thing costs. Nothing is ordered until you send it.

How to cook it · about 45 minutes

Soften the chopped onion in the oil, then add the garlic and cumin for a minute.
Put the whole chicken breasts in with the stock, the chiles and the drained beans. Whole, not diced — they poach and stay tender instead of going stringy.
Simmer 20 minutes, then lift the chicken out and shred it with two forks.
Mash about a cup of the beans against the side of the pot. That is what thickens it, rather than flour.
Stir the cream cheese in until it melts, then return the chicken with the corn.
Finish with the lime juice and cilantro, and taste it for salt.

Amounts are on the list above — they change with the number of people; the steps do not.