SERVES: 4 (PROBABLY)
PREP TIME: 10 MINUTES
COOK TIME: 6-8 HOURS
Ingredients
1 supermarket rotisserie chicken
3 15.5oz/440g cans of cannellini beans
1 7oz/200g can of sweet corn, or Mexicorn®, or whatever’s handy
1 4oz/113g can of chopped green chiles
8 cups of chicken broth
1 green bell pepper
1 medium white or yellow onion
2 cloves of garlic
1 tbsp olive oil
Salt & pepper
Method
Bust out the slow cooker.
Chop the onion and sweat it in a frying pan with a bit of oil, add the garlic and cook for a wee minute. That can go in the pot.
Pull and shred the chicken, that goes in the pot.
Roughly chop the pepper into pleasing bite-sized bits. Those goes go in the pot.
Drain and rinse the beans, and oh look, you’re there already: into the pot with them.
Add the contents of the wee chopped chili can, same goes for the sweetcorn.
Add the broth.
Cook on low for six to eight hours.
Serve with a dollop of sour cream or Mexican crema in, and crusty bread on the side.
Notes
I use a rotisserie chicken because I’m lazy, and you’ll never do better at home. This is more assembly than cooking anyway, but if you must do everything yourself, you’ll want about a pound and a half of cooked chicken meaty goodness.
If you want to go veggie, skip the chicken.
Any kind of white bean is fine. I promise.
Personally, I’d add half a teaspoon or more of chili powder and a sliced chili or two, but herself gets awful heartburn. This one’s family-friendly.
How I Do Cooking 