Creamy Mojo Pecan Chicken Chilli

20 minutes 15 minutes 4 servings

A mild, creamy, white chilli with a flavour kick from our Mojo Pican Pesto. You may want to make a double batch as this Tex-Mex classic will have you coming back for more.

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  • 1 tablespoon olive oil
  • 1/2 brown onion, diced
  • 4 garlic cloves, minced
  • 1 green chilli, seeded and diced small
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 500 ml water
  • 1 chicken bouillon cube
  • 2 boneless skinless chicken breasts
  • 2 cans Epicure Cannellini Beans, drained and rinsed
  • 6 tablespoons Epicure Mojo Pican Pesto
  • 85ml creme fraiche
  • salt and pepper, to taste
  • To serve
  • sour cream
  • coriander
  • shredded cheddar
  • sliced green chillies
  • Epicure Mojo Pican Pesto
  • tortilla chips

The recipe Creamy Mojo Pecan Chicken Chilli Kitchen Mode

  • 1

    Heat the oil in a medium saucepan over a medium-low heat. Add onion along with a pinch of salt. Cook, stirring often, until the onions have softened (about 3 minutes). Add the garlic and green chilli, cook for 30 seconds, until fragrant. Add the spices and cook for 30 seconds more. Stir in water and bouillon cube.Turn the heat up slightly and bring to a simmer, stirring to dissolve the bouillon.

  • 2

    Nestle the chicken breasts into the liquid. Bring back to a simmer, then lower the heat and simmer, covered, for 10-15 minutes until chicken is no longer pink. If the chicken is not fully submerged you can flip the chicken part way through the cooking time. Once the chicken is cooked through, remove it from the liquid and set aside to cool for a few minutes.

  • 3

    While chicken is cooling add the beans, pesto, and creme fraiche to the broth. Heat through, making sure not to bring it past a simmer.

  • 4

    Shred the chicken with two forks, or cut it into cubes if you prefer. Place the shredded chicken back into the liquid. Warm through. Taste and season with salt and pepper as needed.

  • 5

    To serve: spoon into bowls and top each serving with a dollop of sour cream, a sprinkling of coriander, a small handful of cheese and an extra drizzle of pesto. Add a few slices of green chillies if you like things spicy. Serve with tortilla chips on the side to scoop, or crumbled over top.