White chili with chicken

• 2 el olijfolie
• 1 grote gele ui, gesnipperd
• 1 jalapeño, zaadlijsten verwijderd, fijngehakt
• 2 el fijngehakte knoflook (ca. 5 teentjes)
• 2,5 el The Spice Club Taco & Fajita mix
• 400 g kipfilet
• 1 liter natriumarme kippenbouillon
• 2 blikken cannellinibonen (à 400 g), afgespoeld en uitgelekt
• 2 blikjes groene chilipepers (à 120 g), met vocht
• 150 g maïskorrels (vers of diepvries)
• Sap van ½ limoen
• Versgemalen zwarte peper (naar smaak)
• Limoenpartjes, voor erbij

Optional toppings:

• Geraspte kaas (cheddar of Monterey Jack)
• Avocado in blokjes
• Zure room
• Verse koriander
• Tortillachips, verkruimeld
• Ingemaakte jalapeño

Step 1 - Garen chicken: Bring a pan of water to the boil. Add the chicken fillets and cook them over low heat for about 12–15 minutes. Remove the chicken from the water, let it cool slightly and pull with two forks apart to fine pieces. Set aside.

Step 2 - Make the basis: Heat the olive oil in a large pan over medium heat. Add the onion and jalapeño and bake for 5-6 minutes until the onion is glassy. Then add the garlic and taco & fajita mix and fry for 1 minute to the whole nicely smell.

Step 3 - Add broth and beans: Add the chicken broth, beans and green chili peppers (including moisture). Bring to the boil, then lower the heat and let it simmer for 18-20 minutes. Use a wooden spoon to crush some of the beans against the side of the pan - this makes the Chile creamier.

Step 4 - Add chicken and corn: Add the boiled, torn chicken and the corn. Let it heat for another 3–5 minutes. Squeeze the juice of half a lime over the chili and season with black pepper as desired.

Step 5 - Serve: Spoon the chili into bowls and garnish with your favorite toppings, such as avocado, coriander, sour cream and tortilla chips. Serve with a lime part for a fresh finish.