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Amazing White Chicken Chili Corn Chowder

White Chicken Chili Corn Chowder
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A creamy and hearty soup that blends the comforting flavors of white chicken chili with sweet corn chowder, perfect for a cozy meal.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 1 pound boneless, skinless chicken breasts, cooked and shredded
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon cayenne pepper (optional)
  • 4 cups chicken broth
  • 1 (15 ounce) can cannellini beans, rinsed and drained
  • 1 (15 ounce) can diced tomatoes, undrained
  • 1 cup frozen or fresh corn kernels
  • 1 cup half-and-half or heavy cream
  • Salt and freshly ground black pepper to taste
  • Fresh cilantro, chopped, for garnish
  • Shredded Monterey Jack cheese, for garnish (optional)

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat.
  2. Add onion, carrots, and celery. Cook until softened, about 5-7 minutes.
  3. Stir in garlic, chili powder, cumin, and cayenne pepper (if using). Cook for 1 minute more until fragrant.
  4. Add shredded chicken, chicken broth, cannellini beans, and diced tomatoes. Bring to a simmer.
  5. Reduce heat and let simmer for 15 minutes, allowing flavors to meld.
  6. Stir in corn and half-and-half or heavy cream. Heat through, but do not boil.
  7. Season with salt and pepper to taste.
  8. Serve hot, garnished with fresh cilantro and shredded Monterey Jack cheese, if desired.

Notes

  • You can use rotisserie chicken for convenience.
  • Adjust the cayenne pepper to your preferred level of spice.
  • For a thicker soup, you can mash some of the beans against the side of the pot.

Nutrition

Find it online: https://sundayflavor.com/white-chicken-chili-corn-chowder/