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White Chicken Chili Corn Chowder

A creamy and zesty fusion of white chicken chili and corn chowder, perfect for cozy dinners or gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless, skinless chicken breast
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 cans white beans, drained and rinsed 15 ounces each
  • 1 can corn kernels, drained 15 ounces
  • 2 cans diced green chilies 4 ounces each
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 teaspoon cumin
  • to taste Salt and pepper
  • 1 Juice of 1 lime
  • Fresh cilantro, for garnishing
  • Tortilla chips, optional for serving

Method
 

Cooking Steps
  1. Start by heating the olive oil in a large pot over medium heat. Add the chicken breast and cook until browned on both sides, about 5-7 minutes. Remove the chicken and set it aside to cool.
  2. In the same pot, add the diced onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
  3. Shred the cooked chicken and return it to the pot. Add the white beans, corn, diced green chilies, chicken broth, and cumin. Stir well to combine.
  4. Allow the mixture to come to a gentle boil, then reduce the heat and let it simmer for 15-20 minutes to develop flavors.
  5. Stir in the heavy cream and lime juice, and season with salt and pepper to taste.
  6. Ladle the chowder into bowls and top with fresh cilantro and tortilla chips, if desired. Enjoy your delightful creation!

Notes

This chowder can be made spicier by adding a chopped jalapeño or cayenne pepper. Consider using rotisserie chicken for more convenience. For a lighter version, substitute with half and half or milk. Store leftovers in the fridge for up to 3 days or freeze for 2-3 months.