White Corn Chicken Chili

5 from 7 votes

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!

Prep Time15

Cook Time30

Total Time45

Course: Dinner, Lunch, Soup

Cuisine: American

Servings:

Calories: 338kcal

Author: Debi Morgan | Quiche My Grits

Ingredients

1 Tbsp. butter
1 medium onion diced
4 sweet yellow mini peppers diced
1 Tbsp. minced garlic
¼ tsp. turmeric
¼ tsp. paprika
2 tsp. ground cumin
2 cups shredded cooked chicken rotisserie works well
½ 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 tablespoon cornstarch mixed with 2 Tbsp. water
½ cup heavy whipping cream
lime tortilla chips, cheese, and green onions for garnish (optional)

Instructions

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.

Notes

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.
View the Google Web Story for White Corn Chicken Chili!

Nutrition