Creamy White Chicken Chili with Rupen's Korma Sauce

Indulge in the creamy richness of our White Chicken Chili, where tender chicken and cannellini beans meld harmoniously with the exotic flavors of Rupen's Korma Sauce. Garnished with slices of avocado and fresh cilantro, each spoonful promises a comforting and satisfying experience for all.

Servings: 4


1 lb chicken breast, diced
1 can (15 oz) cannellini beans, drained and rinsed (puree half of them)
1 large onion, finely chopped
1 potato, diced
1 jar (10 oz) Rupen's Korma sauce
4 cups chicken stock
2 tablespoons lemon juice
Salt and pepper, to taste
1 avocado, sliced (for garnish)
Fresh cilantro, chopped (for garnish)


Cook the Chicken: In a large pot or Dutch oven, cook diced chicken breast over medium-high heat until browned and cooked through. Remove the chicken from the pot and set aside.
Saute Onions and Potato: In the same pot, add chopped onions and diced potato. Cook until onions are translucent and potatoes start to soften, about 5 minutes.
Combine Ingredients: Add the diced Konkan squash, pureed cannellini beans, and cooked chicken back into the pot. Pour in Rupen's Korma sauce and chicken stock. Stir well to combine.
Simmer: Bring the mixture to a boil, then reduce the heat to low. Let the chili simmer uncovered for about 20-25 minutes, or until the vegetables are tender and the flavors meld together.
Season: Season the chili with lemon juice, salt, and pepper according to taste. Adjust seasoning as needed.
Serve: Ladle the creamy white chicken chili into bowls. Garnish each bowl with sliced avocado and chopped cilantro for a fresh finish.
Enjoy: Serve hot and enjoy the comforting flavors of this creamy white chicken chili with a delightful hint of Rupen's Korma sauce.

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