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White Chicken Chili Corn Chowder

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This white chicken chili corn chowder is a creamy, hearty one-pot meal filled with tender shredded chicken, sweet corn, white beans, and potatoes. Mild green chiles and warm spices add comforting flavor, making it perfect for cozy family dinners.

Ingredients

  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 3 garlic cloves, minced
  • 1 jalapeño, finely diced (optional)
  • 1 1/2 pounds boneless, skinless chicken breasts or thighs
  • 6 cups chicken broth
  • 2 (15-ounce) cans white beans, drained and rinsed
  • 2 cups sweet corn kernels
  • 1 (4-ounce) can diced green chiles
  • 2 Yukon Gold potatoes, diced
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon black pepper
  • 1/2 cup heavy cream
  • 4 ounces cream cheese, softened
  • 2 tablespoons fresh lime juice
  • 1/4 cup fresh cilantro, chopped
  • Optional Toppings:
  • Shredded Monterey Jack cheese
  • Sliced avocado
  • Crushed tortilla chips
  • Sour cream
  • Chopped green onions
  • Fresh cilantro
  • Lime wedges

Instructions

  1. Heat the olive oil in a large Dutch oven or soup pot over medium heat.
  2. Sauté the onion, garlic, and jalapeño until softened and fragrant.
  3. Add the chicken, chicken broth, potatoes, cumin, chili powder, smoked paprika, oregano, salt, and black pepper.
  4. Bring to a gentle boil, then reduce the heat and simmer until the chicken is cooked through and the potatoes are tender.
  5. Remove the chicken, shred it with two forks, and return it to the pot.
  6. Stir in the white beans, corn, and diced green chiles.
  7. Add the cream cheese and heavy cream, stirring until fully melted and smooth.
  8. Simmer for 10 to 15 minutes to allow the flavors to blend and the chowder to thicken slightly.
  9. Stir in the fresh lime juice and chopped cilantro.
  10. Serve hot with your favorite toppings, such as shredded cheese, avocado, tortilla chips, sour cream, green onions, or extra cilantro.

Notes

  • Rotisserie chicken can be substituted to reduce cooking time.
  • Frozen or fire-roasted corn adds excellent flavor and convenience.
  • Mash a few potatoes or beans into the broth for an even thicker chowder.
  • Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months.
  • Reheat gently, adding a splash of chicken broth or milk if the chowder becomes too thick.

Nutrition

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