White Chicken Chili With Corn

White chicken chili with corn is a delicious, creamy alternative to traditional beef chili. Here’s a simple but flavorful recipe:

Ingredients

• 1 lb boneless, skinless chicken breasts, diced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 jalapeño, seeded and diced (optional)
• 1 can (15 oz) white beans, drained and rinsed
• 1 can (15 oz) corn kernels, drained
• 1 can (4 oz) diced green chilies
• 4 cups chicken broth
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp chili powder
• 1/4 tsp cayenne pepper (adjust to taste)
• 1/2 cup heavy cream
• 8 oz cream cheese, softened
• Salt and pepper to taste

Toppings (optional)

• Shredded cheese (Monterey jack or cheddar)
• Sour cream
• Diced avocado
• Fresh cilantro, chopped
• Lime wedges
• Tortilla strips or chips

Instructions

1. In a large pot, sauté the onion in olive oil over medium heat until translucent, about 5 minutes.
2. Add the garlic and jalapeño (if using) and cook for another minute until fragrant.
3. Add the diced chicken and cook until no longer pink, about 5-7 minutes.
4. Stir in the cumin, oregano, chili powder, and cayenne pepper, cooking for 30 seconds to toast the spices.
5. Pour in the chicken broth, then add the white beans, corn, and green chilies.
6. Bring to a simmer and cook for 20 minutes.
7. Reduce heat to low and stir in the cream cheese until melted.
8. Add the heavy cream and simmer for another 10 minutes. Do not boil.
9. Season with salt and pepper to taste.
10. Serve hot with your choice of toppings.

Enjoy this hearty, creamy chili that’s perfect for cooler weather or anytime you want a comforting meal!Retry