Creamy White Chicken Chili

Creamy White Chicken Chili

SERVINGS

4 (2 cup servings)

PREP TIME

15 Min

COOK TIME

14 Min

This comforting white chili with its creamy texture and a touch of spicy jalapeño heat is a delicious way to warm up on a cold night. Unlike a lot of chili recipes, this one takes just minutes, because it starts with pre-cooked shredded chicken. Two kinds of corn—creamed and whole-kernel—as well as white beans, chicken stock, and heavy cream give it plenty of flavor and richness.
FEATURED PRODUCTS
Green Giant® Whole Kernel Sweet Corn

Green Giant® Whole Kernel Sweet Corn
WHERE TO BUY
Creamy White Chicken Chili

FULL RECIPE

Serving Size: 4 (2 cup servings)

Prep Time: 15 minutes

Cook Time: 14 minutes

Green Giant product(s) used: Green Giant® Whole Kernel Sweet Corn

Lists of ingredients:

  • 3 Tablespoons olive oil
    1/2 cup chopped yellow onion
    2 Tablespoons minced jalapeño
    1/4 cup all-purpose flour
    3 cups chicken broth
    2/3 cup salsa verde
    1 can (15.25 ounces) Green Giant® Whole Kernel Sweet Corn, drained
    1 can (14.75 ounces) Green Giant ® Cream Style Sweet Corn
    1 can (15.5 ounces) white beans, drained and rinsed
    1 pound cooked shredded chicken breast
    1 Tablespoon ground cumin
    1 teaspoon dried oregano
    1/2 cup heavy cream

    Toppings (optional)
    Fresh cilantro
    Sour cream
    Thinly sliced jalapeño peppers
    Lime wedges

STEPS

1 Heat oil over medium in a Dutch oven or large pot. Add onion and jalapeño. Sauté 5 minutes, stirring occasionally.
2 Sprinkle flour over vegetables and cook 1 minute longer. Gradually stir in broth until flour is dissolved and stock has thickened.
3 Stir in salsa verde, corn, creamed corn, beans, chicken, cumin and oregano. Bring chili to a simmer and cook 5 minutes.
4 Stir in heavy cream. Ladle into bowls and serve hot with desired toppings.

TIPS & TRICKS

If you don’t have time to cook chicken breasts for this recipe, you can use make it with rotisserie chicken. Just pull off a pound of the meat (without the skin) and shred it with your fingers or two forks while it’s still warm.

What to serve with white chicken chili
Serve Creamy White Chicken and Corn Chili with a green salad and warm tortilla chips. In addition to the toppings suggested in the recipe, you can also serve it with guacamole, more of the salsa verde you used in the recipe, and/or shredded jack or cheddar cheese.

Serving Size: 4 (2 cup servings)

Prep Time: 15 minutes

Cook Time: 14 minutes

Green Giant product(s) used: Green Giant® Whole Kernel Sweet Corn

  • 3 Tablespoons olive oil
    1/2 cup chopped yellow onion
    2 Tablespoons minced jalapeño
    1/4 cup all-purpose flour
    3 cups chicken broth
    2/3 cup salsa verde
    1 can (15.25 ounces) Green Giant® Whole Kernel Sweet Corn, drained
    1 can (14.75 ounces) Green Giant ® Cream Style Sweet Corn
    1 can (15.5 ounces) white beans, drained and rinsed
    1 pound cooked shredded chicken breast
    1 Tablespoon ground cumin
    1 teaspoon dried oregano
    1/2 cup heavy cream

    Toppings (optional)
    Fresh cilantro
    Sour cream
    Thinly sliced jalapeño peppers
    Lime wedges

1 Heat oil over medium in a Dutch oven or large pot. Add onion and jalapeño. Sauté 5 minutes, stirring occasionally.
2 Sprinkle flour over vegetables and cook 1 minute longer. Gradually stir in broth until flour is dissolved and stock has thickened.
3 Stir in salsa verde, corn, creamed corn, beans, chicken, cumin and oregano. Bring chili to a simmer and cook 5 minutes.
4 Stir in heavy cream. Ladle into bowls and serve hot with desired toppings.

Tips & Tricks

If you don’t have time to cook chicken breasts for this recipe, you can use make it with rotisserie chicken. Just pull off a pound of the meat (without the skin) and shred it with your fingers or two forks while it’s still warm.

What to serve with white chicken chili
Serve Creamy White Chicken and Corn Chili with a green salad and warm tortilla chips. In addition to the toppings suggested in the recipe, you can also serve it with guacamole, more of the salsa verde you used in the recipe, and/or shredded jack or cheddar cheese.

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