Creamy White Chicken Chili with Corn (Print Version)
# Ingredients:
→ Base Ingredients
01 -
1 tablespoon olive oil
02 -
1 1/2 pounds boneless skinless chicken breasts or thighs, diced into 1/2" pieces
03 -
1 medium onion, chopped into 1/2" pieces
04 -
1 1/2 teaspoons granulated garlic powder
05 -
3 cups cooked great northern beans, drained and rinsed (or 2 14-oz cans)
06 -
1 3/4 cups frozen or canned corn kernels, drained (or 1 14-oz can)
07 -
2 cups chicken broth (or 1 14-oz can)
08 -
2/3 cup chopped roasted green chiles (or 1 7-oz can)
09 -
4 ounces cream cheese, cubed (optional)
→ Seasonings
10 -
1 teaspoon kosher salt, adjust to taste
11 -
1 teaspoon ground cumin
12 -
1 teaspoon dried oregano
13 -
1/2 teaspoon freshly ground black pepper, adjust to taste
14 -
1/4 teaspoon cayenne pepper
→ Creamy Finish
15 -
1/2 cup sour cream
16 -
1/2 cup heavy cream
# Instructions:
01 -
Heat olive oil in large pot over medium heat. Add chicken and onion, sauté 5-7 minutes until chicken is cooked through. Sprinkle with garlic powder while cooking.
02 -
Add beans, corn, chicken broth, green chiles, cream cheese (if using), and all spices. Bring to boil, then reduce heat and simmer 5 minutes, stirring occasionally.
03 -
Remove pot from heat. In small bowl, whisk sour cream and heavy cream. Ladle 1/2 cup hot broth into cream mixture and whisk. Pour back into pot and stir to combine.
04 -
Serve warm with desired garnishes.
# Notes:
01 -
Can use pre-cooked chicken for a quicker version
02 -
Customize heat level by adjusting cayenne
03 -
Great for meal prep, freezes well