Description
White Chicken Chili with Corn and Jalapeño is a creamy and comforting soup that balances tender shredded rotisserie chicken with charred sweet corn and a bright hit of lime. This savory bowl delivers gentle heat from fresh jalapeño and warm spices and finishes with melted Monterey Jack and a tang of sour cream for a silky texture. It is quick to prepare and perfect for weeknight meals or a crowd pleasing main course
Ingredients
2 tablespoons extra virgin olive oil divided
1 small yellow onion finely diced
1 teaspoon garlic minced
1 teaspoon dried oregano
1 teaspoon chili powder
1/2 teaspoon ground cumin
4 cups chicken broth
2 cups frozen corn
1 can 15 ounces great northern beans drained and rinsed
3 cups shredded rotisserie chicken plain
1/4 cup cornstarch
1/4 cup cold water
1 1/2 cups Daisy Sour Cream or Horizon Organic Sour Cream
1/2 cup Tillamook Monterey Jack cheese shredded
2 tablespoons freshly squeezed lime juice about 1 lime
Salt and pepper to taste
Optional toppings Cacique Ranchero Queso Fresco crumbled
1 medium jalapeño diced
Fresh cilantro chopped
Tortilla strips
Instructions
1.
2. Heat one tablespoon of extra virgin olive oil in a large Dutch oven over medium heat
3. Add the diced onion and cook stirring occasionally until soft and translucent about four to five minutes
4. Add the minced garlic dried oregano chili powder and ground cumin cook and stir for one minute to bloom the spices
5. Pour in the chicken broth stir to combine and bring to a gentle simmer
6. In a separate skillet heat the remaining tablespoon of olive oil over medium high heat add the frozen corn and cook stirring occasionally until lightly charred about five minutes then remove from heat
7. Stir the great northern beans shredded chicken and charred corn into the simmering broth
8. Whisk together the cornstarch and cold water until smooth then stir the slurry into the chili simmer stirring occasionally for eight to ten minutes until slightly thickened
9. Reduce heat to low and stir in the sour cream shredded Monterey Jack cheese and lime juice until fully incorporated season with salt and pepper to taste
10. Serve warm topped with crumbled queso fresco diced jalapeño fresh cilantro and tortilla strips if desired
11.
Notes
Use plain rotisserie chicken to let the chili seasoning shine without adding extra salt or spice
Char the corn lightly for a sweet smoky note take care not to burn the kernels
If the chili becomes too thick add a splash of chicken broth to loosen the consistency
When reheating add a little broth and warm gently over low heat to prevent the dairy from separating
To freeze store the chili before adding the sour cream and cheese then add them after thawing and warming
Adjust jalapeño heat by removing the seeds and membranes for milder flavor or include them for more spice
Choose Daisy or Horizon Organic sour cream and Tillamook Monterey Jack cheese for reliable alcohol free dairy options commonly found in US stores
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course, Soup
- Method: Stovetop
- Cuisine: American