Howdy folks! It’s me again, back with a hearty, soul-warmin’ white chicken chili recipe that the whole family’s sure to enjoy. There’s tender chunks of chicken, creamy beans, sweet corn, and a nice little kick – everything you want in a chili.
I just adore the subtle sweetness from that fresh corn in each bite. It adds so much flavor complexity and really takes this chicken chili up a notch. You all know how I love using fresh, in-season ingredients!
This white chili is pure comfort in a bowl. Perfect for chilly nights when you’re cravin’ something to stick to your ribs. And you can dress it up however your heart desires – maybe some crunchy Fritos, shredded cheddar, a dollop of sour cream or avocado…the options are endless!
Now, a few of you had asked about how to get this chicken corn chili extra thick and creamy. I like to add a block of cream cheese while it simmers. It gives such a rich, velvety texture. But no cream cheese? No problem! Just mix a bit of the broth with some cornstarch and stir it in. Easy as pie!
No matter how you choose to make it, this chicken and corn chili will warm you up from the inside out. I hope you’ll give this recipe a try soon and let me know how you like it! Maybe share it with a friend who’s looking for some comfort food.
Blessings and Happy Cookin’!
Ingredients
- 1 tablespoon olive oil
- 1 1/2 pounds boneless skinless chicken breasts or thighs, diced into 1/2″ pieces
- 1 medium onion chopped into 1/2″ pieces
- 1 1/2 teaspoons granulated garlic powder
- 3 cups cooked great northern beans drained and rinsed (or 2 14-oz cans, drained)
- 1 3/4 cups frozen or canned corn kernels drained (or 1 14-oz can, drained)
- 2 cups chicken broth or 1 14-oz can
- 2/3 cup chopped roasted green chiles or 1 7-oz can
- 4 ounces cream cheese cubed (optional)
- 1 teaspoon kosher salt adjust to taste
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon freshly ground black pepper adjust to taste
- 1/4 teaspoon cayenne pepper
- 1/2 cup sour cream
- 1/2 cup heavy cream
Instructions
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In a large pot, heat the olive oil over medium heat. Add the chicken and onion. Sauté for 5-7 minutes until chicken is cooked through. Sprinkle with the garlic powder while cooking.
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Add the drained beans, corn, chicken broth, green chiles, cream cheese (if using), and all the spices. Bring to a boil.
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Once boiling, reduce heat to low and simmer for 5 minutes, stirring occasionally.
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Remove pot from heat. In a small bowl, whisk together the sour cream and heavy cream until smooth. Ladle 1⁄2 cup of the hot broth from the pot into the bowl and whisk again until fully incorporated.
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Pour sour cream mixture into the pot and stir well to fully combine.
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Serve warm, topped with any desired garnishes. Enjoy!
