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.

Prep Time5

Cook Time35

Total Time40

Course: Main Course

Cuisine: American

Servings:

Author: Mary Younkin

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:

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