White Corn Chicken Chili is made with white corn, shredded chicken, fresh cilantro and warm spices. It's creamy, savory, and chocked full of southwestern flavor!
- 1 Tbsp. butter
- 1 medium onion, diced
- 4 sweet yellow mini peppers, diced
- 1 Tbsp. minced garlic
- 1/4 tsp. turmeric
- 1/4 tsp. paprika
- 2 tsp. ground cumin
- 2 cups shredded cooked chicken (rotisserie works well)
- 1/2 cup fresh cilantro, chopped
- 32 ounces chicken broth (can use low sodium)
- 2 cans (15 oz) northern white beans, drained
- 1 can (15 oz) white corn, drained
- 8 ounces shredded gouda cheese
- 2 Tbsp cornstarch mixed with 2 Tbsp. water
- 1//2 cup heavy whipping cream
- lime, tortilla chips, cheese, and green onions for garnish (optional)
- Sauté onion and sweet pepper in butter in large dutch oven.
- Add minced garlic and stir in turmeric, cumin and paprika.
- Mix in shredded chicken and cilantro.
- Add chicken broth, beans and corn.
- Simmer for 15 minutes, then turn heat up to medium.
- Add gouda cheese and stir until melted.
- Mix cornstarch with water and pour into pot. Stir over medium heat until thickened.
- Take chili off of heat and add heavy cream. Mix well before serving.
- Garnish with extra cheese, mini peppers, cilantro and tortilla chips if desired.
Feel free to substitute pepper jack cheese for gouda and add jalapeños if you prefer a spicier chili.
Leftovers can be refrigerated for up to 3 days in an air-tight container. This chili does not freeze well since it contains heavy cream.
- Category: Soup
- Method: Dutch Oven
- Cuisine: American
Keywords: white chicken chili, soup, chili