Creamy White Chicken Chili with Corn and Green Chiles
If there’s one thing about October through March it’s the time of year when I make a lot of soups. So many in fact that my family may grow weary of them, but not yet. Now it’s only the end of September. We can make lots of soups and for now, they’ll welcome them.
I have come to love making a big batch of soup or stew on Sunday in a large pot and knowing that come Monday, dinner is leftovers. That is, as long as I at least doubled the recipe. I also like when I can know that there is protein, vegetables, and probably a carb all wrapped into one bowl. With busy weeknights ahead, having a soup like this ready to go is a great option to simply reheat and enjoy.
In a quest to always have the essentials covered in our meals, and to make recipes that I’ll want to come back to again and again, I made this white chicken chili recipe after surveying a bunch of classic chili recipes out there. I was nervous to add in the sour cream and cheese, but they did aid in the end result and weren’t too harsh on our lactose sensitive family. We’re all about everything in moderation so if this is your heavy dairy night, let it be so.
You can Always Adjust
This creamy white chicken chili recipe is in fact just that, creamy thanks to the sour cream and shredded cheddar cheese. Consider the fact that you’ve reached your daily values for calcium after this one. If you’re lacking sour cream you could try adding some cream cheese in it’s place, just make sure to adjust the chicken stock if needed so that it’s not too thick. Also, make sure the cream cheese is at room temperature and cut it onto chunks if needed. Heavy cream would also be an option here.
You can easily add more vegetables to this recipe like bell peppers and you could add more spice too like cayenne. I always remind myself you can add heat but you can’t take it away so our family has a lot of hot sauce around when we eat something like this and people can add what they like.
My favorite toppings to any chili are fresh cilantro, maybe some pico de gallo, avocado and green onions to send this white chili over the top. What else? Maybe throw some crunchy tortilla chips on there and if you’re up for it, shredded pepper jack cheese.
The shredded chicken, hearty beans and simple chili base make for a delicious recipe that’s quick to become a family favorite.
Slow Cook?
While I made this on the stove top, it’s not one I’d recommend making in the crock pot though I suppose you could. If you try that version out I’d wait til the very end to add your dairy. I also think there’s a lot of flavor that happens when you saute the onions and add the spices, so slow cooking wouldn’t be my preffered method here.
Let this be an easy meal as you ease back into reality these next couple weeks!
Creamy White Chicken Chili with Corn and Green Chiles
Ingredients
- 1 onion diced
- 1 tbsp. olive oil a drizzle
- 1 tbsp. Cumin
- 1 teaspoon oregano
- 2 4 oz. cans of green chiles
- 1/2 teaspoon paprika
- 5 cups of chicken or vegetable broth
- 28 oz can of sweet corn drained
- 28 oz can of white beans drained
- Franks hot sauce to taste
- salt and pepper to taste
- 2-4 cups of cooked shredded rotisserie chicken
- 1 cup sour cream
- 1/2 cup shredded cheddar cheese
Instructions
- To start heat a large dutch oven and drizzle in your olive oil then diced onion.
- Allow to cook down for a few minutes then add in the cumin through paprika.
- Allow the vegetables and spices to cook for a few minutes before adding in the broth. This is when you’d add in bell peppers if you have them on hand!
- After a few minutes add in the broth, corn, beans and seasoning to taste.
- Add in the chicken and allow to heat through and simmer about 20 minutes.
- After about 20 minutes add in your sour cream and cheese. Taste to see if you need to add any salt and pepper, heat through a good 10 minutes and serve!
