Oh, chili season! Is there anything better? When the weather turns crisp, all I crave is a big bowl of something warm and comforting. And trust me, this isn’t just *any* chili. I’m talking about a *white chicken chili with corn and cream*! It’s got this amazing sweetness from the corn, balanced by the rich creaminess that takes it totally over the top.
Growing up in Texas, chili was practically a food group. But you know, we mostly had the classic red kind. It wasn’t until later that I discovered the magic of white chili. And let me tell you, adding corn and cream? Total game-changer! I’m Casey Mitchell, by the way, and I love sharing my favorite Texas recipes. And you guys? Are going to LOVE this one!
Why You’ll Love This White Chicken Chili with Corn and Cream
Okay, so why should you make *this* white chicken chili? Let me tell ya, this recipe is a winner for so many reasons! It’s super simple to throw together, tastes absolutely amazing, and even the pickiest eaters in your family will gobble it up. Plus, it’s so easy to tweak and make it your own!
Quick and Easy White Chicken Chili with Corn and Cream
Seriously, you can whip this up on even the busiest weeknights! The prep is minimal, and it cooks in under an hour. Score!
Creamy, Dreamy Flavor
Wow, the combo of sweet corn, savory chicken, and that rich cream? It’s a flavor explosion in your mouth! Trust me, you’ll be hooked!
A Family Favorite Meal
My kids *love* this stuff, and that’s saying something! It’s mild enough for sensitive palates, but still packed with flavor. And hey, you can always customize it with toppings galore!
Ingredients for the Best White Chicken Chili with Corn and Cream
Alright, let’s talk ingredients! Here’s what you’ll need to make the *best* white chicken chili you’ve ever tasted. I’m super picky about using good stuff, so pay attention!
- 1.5 lbs boneless, skinless chicken breasts
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 4 cups chicken broth
- 2 cans (15 oz each) great northern beans, rinsed and drained
- 1 can (15 oz) corn, drained
- 1 can (4 oz) diced green chiles
- 1 tsp cumin
- 1/2 tsp chili powder
- 1/4 tsp cayenne pepper (optional, but I like a little kick!)
- 1/2 cup heavy cream
- Salt and pepper to taste
- Optional toppings: sour cream, shredded cheese, cilantro, avocado – go wild!
Key Ingredients for White Chicken Chili with Corn and Cream
So, what makes this chili so darn good? Well, the great northern beans give it that creamy base, while the corn adds a touch of sweetness that’s just perfect. And the chicken? Hearty and delicious! Don’t skimp on the spices, either – they’re what bring it all together.
Ingredient Notes and Substitutions for White Chicken Chili with Corn and Cream
Okay, sometimes you gotta make do with what you’ve got, right? If you’re not a fan of great northern beans, cannellini beans work great too. For a dairy-free version, swap the heavy cream for full-fat coconut milk – it’s surprisingly delicious! And if you’re watching your sodium, use low-sodium chicken broth. Don’t worry if you don’t have fresh garlic – a teaspoon of garlic powder will do in a pinch. Just promise me you won’t skip the corn!
How to Make White Chicken Chili with Corn and Cream: Step-by-Step Instructions
Alright, ready to get cooking? Don’t worry, this is super easy! Just follow these steps, and you’ll have a pot of delicious *white chicken chili with corn and cream* in no time!
- First, grab your biggest pot or Dutch oven and heat up a tablespoon of olive oil over medium heat. Toss in that chopped onion and cook it until it’s nice and soft – about 5 minutes should do it. Then, add the minced garlic and cook for another minute. Careful not to burn it!
- Now, add the chicken breasts to the pot and cook ’em until they’re lightly browned on all sides. They don’t need to be cooked all the way through at this point, just a little color.
- Pour in the chicken broth, great northern beans (make sure they’re rinsed!), corn, diced green chiles, cumin, chili powder, and cayenne pepper (if you’re using it). Give it all a good stir to combine.
- Bring the mixture to a boil, then turn down the heat and let it simmer for 20-25 minutes, or until the chicken is cooked through. You want it to be easy to shred!
- Take the chicken breasts out of the pot and shred them with two forks. It should fall apart pretty easily. Return the shredded chicken to the pot.
- Stir in the heavy cream and season with salt and pepper to taste. Heat it through, but don’t let it boil! We don’t want the cream to curdle.
- Serve hot and pile on your favorite toppings! I love sour cream, shredded cheese, cilantro, and avocado. Yum!
Pro Tips for Perfect White Chicken Chili with Corn and Cream
Here’s a little secret – don’t overcook the chicken! It’ll get tough and dry, and nobody wants that. Also, if you want a thicker chili, mash some of the beans with a fork before adding the cream. Trust me, it makes a difference!
Variations for Your White Chicken Chili with Corn and Cream
Okay, so you’ve got the basic recipe down. Now, let’s have some fun with it! This chili is super versatile, so feel free to get creative. Here are a few ideas to get you started. Think of it as your blank canvas for chili perfection!
Spice It Up!
Feeling fiery? Add a pinch more cayenne pepper or a dash of your favorite hot sauce. A little goes a long way!
Creamy Dreamy White Chicken Chili with Corn and Cream
Want to take the creaminess to the next level? Stir in an extra dollop of sour cream or Greek yogurt right before serving. Oh my goodness!
Veggie Loaded White Chicken Chili with Corn and Cream
Sneak in some extra veggies by adding diced bell peppers, zucchini, or even spinach. It’s a great way to boost the nutrition and flavor!
Serving Suggestions for White Chicken Chili with Corn and Cream
Okay, you’ve got this amazing pot of *white chicken chili with corn and cream* ready to go. So, what do you serve with it? Well, my favorite is a big slice of warm cornbread! But tortilla chips are great for dipping, too. And if you want something a little lighter, a simple side salad is perfect!
FAQ About Making White Chicken Chili with Corn and Cream
Got questions about making this amazing *white chicken chili with corn and cream*? Don’t worry, I’ve got answers! Here are a few of the most common questions I get asked.
Can I make white chicken chili with corn and cream in a slow cooker?
You betcha! Just toss all the ingredients (except the cream, hold that back!) into your slow cooker. Cook on low for 6-8 hours or on high for 3-4. Then, stir in the cream right before serving. Easy peasy!
Can I freeze white chicken chili with corn and cream?
Yep! Let the chili cool completely, then pop it into freezer-safe containers or bags. It’ll keep in the freezer for up to 3 months. When you’re ready to eat, thaw it overnight in the fridge and reheat on the stovetop.
How can I thicken my white chicken chili with corn and cream?
There are a couple of tricks! You can mash some of the beans with a fork before adding the cream. Or, mix a tablespoon of cornstarch with a little cold water to make a slurry, then stir it into the chili while it simmers. Works like a charm!
Storing and Reheating Your White Chicken Chili with Corn and Cream
Got leftovers? Lucky you! Just let the chili cool down, then stash it in an airtight container in the fridge. It’ll keep for about 3-4 days. To reheat, just warm it up on the stovetop or in the microwave until it’s heated through. Easy!
Estimated Nutritional Information for White Chicken Chili with Corn and Cream
Okay, so you’re curious about the nutrition, right? Just a heads-up, these are estimates, but a serving (about 1.5 cups) clocks in around 350 calories, 15g fat, 30g protein, and 25g carbs.
Enjoy This White Chicken Chili with Corn and Cream and More
So there you have it! I hope you love this *white chicken chili with corn and cream* as much as my family does. Be sure to leave a comment and let me know what you think! Or, share your pics with me on social media!
Devastatingly Good White Chicken Chili with Corn & Cream
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup/Chili
- Method: Stovetop
- Cuisine: Tex-Mex
- Diet: Gluten Free
Description
Enjoy this creamy and hearty white chicken chili featuring sweet corn. It is perfect for a cozy weeknight meal. This recipe combines simple ingredients for a flavorful and satisfying dish.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 4 cups chicken broth
- 2 cans (15 oz each) great northern beans, rinsed and drained
- 1 can (15 oz) corn, drained
- 1 can (4 oz) diced green chiles
- 1 tsp cumin
- 1/2 tsp chili powder
- 1/4 tsp cayenne pepper (optional)
- 1/2 cup heavy cream
- Salt and pepper to taste
- Optional toppings: sour cream, shredded cheese, cilantro, avocado
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more.
- Add chicken breasts to the pot and cook until lightly browned on all sides.
- Pour in chicken broth, great northern beans, corn, diced green chiles, cumin, chili powder, and cayenne pepper (if using). Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until chicken is cooked through.
- Remove chicken breasts from the pot and shred with two forks. Return shredded chicken to the pot.
- Stir in heavy cream and season with salt and pepper to taste. Heat through, but do not boil.
- Serve hot and garnish with your favorite toppings such as sour cream, shredded cheese, cilantro, or avocado.
Notes
- For a thicker chili, mash some of the beans with a fork before adding the cream.
- You can use rotisserie chicken to save time. Just shred the chicken and add it to the pot after cooking the onion and garlic.
- Adjust the amount of cayenne pepper to your liking.
- This chili can be made in a slow cooker. Combine all ingredients (except cream) in the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Stir in cream before serving.
- For Instant Pot, use saute function for onion and garlic. Then add the rest of the ingredients (except cream) and cook on high pressure for 15 minutes, followed by a natural pressure release for 10 minutes. Stir in cream before serving.
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 6g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 100mg