Creamy White Chicken Chili with Sweet Corn
This Creamy White Chicken Chili with Corn is a hearty, velvety dish with a mild touch of heat. Packed with juicy chicken, tender beans, and sweet corn in a savory broth, it’s an easy one-pot meal that’s perfect for busy weeknights.
White Chicken Chili with Corn
Ingredients:
| Ingredient | Quantity |
|---|---|
| Olive oil | 1 tablespoon |
| Boneless skinless chicken breasts or thighs, diced | 1 ½ pounds |
| Medium onion, chopped | 1 |
| Garlic powder | 1 ½ teaspoons |
| Cooked great northern beans, drained and rinsed | 3 cups (or 2 14-oz cans) |
| Frozen or canned corn kernels, drained | 1 ¾ cups (or 1 14-oz can) |
| Chicken broth | 2 cups (or 1 14-oz can) |
| Roasted green chiles, chopped | ⅔ cup (or 1 7-oz can) |
| Cream cheese, cubed (optional) | 4 ounces |
| Kosher salt | 1 teaspoon |
| Ground cumin | 1 teaspoon |
| Dried oregano | 1 teaspoon |
| Freshly ground black pepper | ½ teaspoon |
| Cayenne pepper | ¼ teaspoon |
| Sour cream | ½ cup |
| Heavy cream | ½ cup |
Instructions:
1. Cook the Chicken and Onion:
Heat the olive oil in a large pot over medium heat. Add the diced chicken and chopped onion. Cook for 5–7 minutes, stirring occasionally, until the chicken is fully cooked. Sprinkle in the garlic powder as they sauté.
2. Build the Chili Base:
Stir in the beans, corn, chicken broth, green chiles, cream cheese (if using), salt, cumin, oregano, black pepper, and cayenne pepper. Bring to a gentle boil, then lower the heat and let it simmer for about 5 minutes, stirring now and then.
3. Make It Creamy:
Remove the pot from the heat. In a separate bowl, whisk together the sour cream and heavy cream until smooth. Gradually add about ½ cup of the hot broth from the pot into the cream mixture, whisking constantly to temper it.
4. Finish and Serve:
Return the cream mixture to the pot and stir until everything is well blended. Serve hot with your favorite toppings.
Enjoy this rich, comforting bowl of chili!
