25/05/2026
This White Chicken Chilli is everything a winter dinner should be 🍲 Rich and packed with flavour, it all starts with a generous k**b of Fair Cape Salted Butter 🧈 It's a one-pot wonder you'll want on repeat 😍 Save this for your next cosy night in!
🧅 INGREDIENTS:
15ml (1 Tbsp) Fair Cape Salted Butter
½ medium yellow onion, chopped
3 gloves of garlic, minced or grated
2 green peppers, seeded and chopped
7,5ml (1½ tsp) ground cumin
2,5ml (½ tsp) smoked paprika
2,5ml (½ tsp) chilli powder
Pinch of salt and black pepper each
300g chicken breasts or thighs, boneless and skinless
1 litre (4 cups) chicken broth
60g cream cheese
½ can white beans, drained
80g salsa verde
25g shredded Cheddar cheese
FOR SERVING
Yoghurt or sour cream
Cheese
Avocado
5g fresh cilantro, chopped
Lime zest and juice
🥘 METHOD:
1. Gently heat the Fair Cape Salted Butter in a large pot over medium heat.
2. Add the onion and cook for about 5 minutes until fragrant.
3. Stir in the garlic, green peppers, cumin, paprika, chilli powder, and a pinch of salt and pepper each. Cook 5-10 minutes until fragrant.
4. Add the chicken, then stir in the broth.
5. Season with more salt and pepper then partially cover and simmer over medium-low heat for 20 minutes or until the chicken is cooked through.
6. Melt the cream cheese in the microwave for 10-15 seconds.
7. Remove the chicken from the broth mixture and shred using 2 forks.
8. Stir in the cream cheese until smooth, then stir in the shredded chicken, white beans, salsa verde and Cheddar cheese.
9. Cook for 5-10 minutes or until the cheese is melted.
10. Remove from the heat and stir in the cilantro. If needed, thin with additional broth.
11. Top, as desired, with yogurt/sour cream, cheese, avocado, cilantro, and green onions. Zest lime over each bowl.
