Creamy White Chicken Chili with Corn and Green Chiles
A creamy white chicken chili that comes together quickly on the stovetop, without lacking any flavor.
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!
Notes
We would likely have this with tortilla chips but cornbread would be a yummy addition here too. Serve it with a salad or keep it simple and enjoy this warm chicken chili!