Jillian's Red, White and Yellow Chicken Chili

Another one of my hodgepodge mixes of multiple recipes using the ingredients we currently have to hand... Experimental; proceed with caution.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat oil in a Dutch oven or large heavy stock pot over medium heat until shimmering.

Step 2

Add the onion, white parts of the spring onions, and bell pepper, and cook until very soft, about 8 minutes.

Step 3

Stir in the green chiles, garlic, cumin, smoked paprika, chili powder, salt, and pepper, and cook for 1 minute more.

Step 4

Crumble the chicken stock cubes into the pot and add the gluten free flour, give everything a good mix, so that the flour coats everything well.

Step 5

Add the frozen chicken breasts and 960ml cold water.

Step 6

Stir everything together, and then allow to come to a boil.

Step 7

Once boiling, reduce the heat to maintain a simmer, and simmer until the chicken is cooked through about, 13 to 15 minutes.

Step 8

Transfer the chicken breasts to a cutting board.

Step 9

Once cool enough to handle, shred the meat with two forks, then return the chicken to the pot.

Step 10

Stir in the beans and corn, reduce the heat to low, and simmer for 15 minutes.

Step 11

Add most of the chopped coriander (reserve a bit for garnish), the green onion tops, and sour cream and give it all a good mix.

Step 12

Serve with a dusting of smoked paprika on the surface along with a small pile of grated cheddar and coriander.