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–+ servings

Creamy White Chicken Chili with Corn

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Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings: 8
Course: Main Course
Cuisine: American
Ingredients Method Notes

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

Method
 

  1. 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.
  2. Add the drained beans, corn, chicken broth, green chiles, cream cheese (if using), and all the spices. Bring to a boil.
  3. Once boiling, reduce heat to low and simmer for 5 minutes, stirring occasionally.
  4. 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.
  5. Pour sour cream mixture into the pot and stir well to fully combine.
  6. Serve warm, topped with any desired garnishes. Enjoy!

Notes

For a quicker version, use already cooked chicken and reduce simmering time to just 5 minutes after adding all ingredients.

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