White Chicken Chili with Corn
Tender chunks of chicken, creamy cannellini beans, and sweet corn all swimming in a velvety, spiced broth that's just begging to be devoured. This White Chicken Chili with Corn has just the right amount of heat.
Servings: 8
Ingredients
- 1 tablespoon olive oil
- 1½ pounds boneless skinless chicken breasts or thighs cut into ½" pieces
- 1 medium onion chopped into ½" pieces
- 1½ teaspoons granulated garlic or garlic powder
- 3 cups cooked great northern beans or (2) 14-ounce cans, drained
- 1¾ cups frozen or canned corn or (1) 14-ounce can, drained
- 2 cups chicken broth or (1) 14-ounce can
- ⅔ cup chopped roasted green chile or (1) 7 ounce
- 4 ounces cream cheese OPTIONAL
- 1 teaspoon kosher salt adjust to taste
- 1 teaspoon cumin
- 1 teaspoon oregano
- ½ teaspoon freshly ground black pepper adjust to taste
- ¼ teaspoon cayenne pepper
- ½ cup sour cream
- ½ cup heavy cream
Instructions
- In a large saucepan, over medium heat, heat the oil. Add the chicken and onion and saute until the chicken is no longer pink. Sprinkle with garlic powder as it cooks.
- Add the beans, corn, broth, green chile, cream cheese, salt, cumin, oregano, pepper, and cayenne. Bring to a boil. Reduce the heat and simmer for about 5 minutes. If desired, add cream cheese and stir to melt.
- Remove from the heat. Whisk together the sour cream and heavy cream in a medium size bowl. Ladle about ½ cup of the hot broth from the soup into the bowl and whisk smooth. Pour the cream mixture into the soup and stir to combine. Serve warm.
Notes
Alternative 15-minute directions:
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In a large saucepan, over medium heat, heat the oil. Add the onion and saute until it begins to soften, about 2 minutes. Sprinkle with garlic powder as it cooks. Add the beans, corn, broth, green chile, cream cheese, salt, cumin, oregano, pepper, and cayenne. Bring to a boil. Add 3 cups of COOKED chicken cut into ½" pieces
-
Reduce the heat and simmer uncovered for 5 minutes. Remove from the heat. Whisk together the sour cream and heavy cream in a medium size bowl. Ladle about ½ cup of the hot broth from the soup into the bowl and whisk smooth. Pour the cream mixture into the soup and stir to combine. Serve warm.
Nutrition
Calories: 326kcal · Carbohydrates: 28g · Protein: 22g · Fat: 15g · Saturated Fat: 7g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 5g · Trans Fat: 0.01g · Cholesterol: 73mg · Sodium: 693mg · Potassium: 685mg · Fiber: 5g · Sugar: 3g · Vitamin A: 459IU · Vitamin C: 6mg · Calcium: 141mg · Iron: 2mg
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