Chicken & Corn White Chili


Chicken & Corn White Chili

  • Author: Dina



1 pound Great Northern dry beans (or about 58 ounces canned)

4 cups chicken shredded/chunks (roughly a whole roasted chicken)

2 cups corn kernels (fresh, canned, or frozen); drain if using canned

1 tablespoon olive oil

1 medium onion, diced

23 garlic cloves, minced

7 ounces diced green chiles, not drained

4 cups chicken stock or broth

2 cups half and half (or milk)

1 cup Monterey Jack cheese, shredded

0.25 teaspoon cayenne pepper

1.5 teaspoon oregano

2 teaspoon ground cumin

salt and pepper to taste

cilantro (optional), for garnish

tortilla chips (optional), for garnish


Sort and rinse beans. Pour beans in a large bowl and cover with water about 2 inches above beans. Soak overnight. Rinse and drain.

Heat oil over medium heat in large pot.

Add diced onions and sauté 2-3 minutes, until translucent.

Add minced garlic; cook for about 1-2 minutes.

Add chicken. Allow to brown a little bit to bring out flavor.

Add corn, chiles, cumin, oregano, and cayenne. Cook for 2-3 minutes.

Add beans, chicken stock, half and half, and cheese.

Bring to a boil; reduce heat to low. Cover and simmer until beans are soft.

Garnish with cilantro, cheese, broken tortilla chips.



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