White Chicken Corn Chili (Printable Version)
# What You'll Need:
→ Base
01 -
1 medium onion, chopped small
02 -
2 tablespoons olive oil
03 -
3 minced garlic cloves
04 -
1 jalapeño, finely diced and seeds removed (if you want less heat)
→ Spices
05 -
1 teaspoon chili powder
06 -
1/2 teaspoon dried oregano
07 -
1/2 teaspoon smoked paprika
08 -
1 teaspoon cumin powder
09 -
Black pepper and salt to your liking
→ Main Ingredients
10 -
3 cups pre-cooked, shredded chicken
11 -
1 can (4 oz) green chilies, diced
12 -
4 cups chicken stock
13 -
1 cup frozen sweet corn
14 -
2 cans (15 oz each) white beans, rinsed and drained
→ Creamy Elements
15 -
1/2 cup heavy cream
16 -
1/2 cup softened cream cheese
17 -
Juice from one lime
→ Garnish
18 -
Monterey Jack or cheddar, shredded
19 -
Chopped fresh cilantro
# Preparation Steps:
01 -
Warm the oil in a pot. Toss in onion and cook until it softens. Add garlic and jalapeño, cooking just until you catch their aroma.
02 -
Mix in chili powder, cumin, paprika, and oregano. Cook for a minute or two until they smell amazing.
03 -
Pour in the broth, then add in chilies, chicken, beans, and corn. Let it simmer for around 20 minutes.
04 -
Blend in cream cheese until smooth. Stir in lime juice and heavy cream, then season to your preference.
# Additional Tips:
01 -
Rotisserie chicken saves time in a pinch.
02 -
Pairs well with crusty bread or cornbread.