{Recipe} White Bean Chicken Corn Chili

One of my favorite soups of all time is a good chicken chili. Last year, I finally sat down and created a version that had all of my favorite flavors in it. It's a hearty chili that only improves if you have leftovers. Trust me, I always make a BIG batch so that I can eat on it for a few days. While the ingredient list seems a little long, this recipe actually goes together in a snap by using canned items where possible. Quick and easy is a must in our household! Since everyone who has eaten it has asked for the recipe, I thought I'd share it with you as well!

Saute a bit of onion and garlic together in a large pot until the onion starts to soften. 

As I've said before, I think garlic is one of the most fabulous flavors on the planet. I'm always very generous with my garlic. So, so good! But don't worry! It's not overwhelming in this dish. It just adds to it!

Stir in your Green Chili and Beans.

When I was putting together the chili the day that I made this recipe, guess what I realized after I had started cooking? If you guessed that I didn't have the right beans in my pantry, you would be correct. But it ended up being a happy accident because now I can vouch for the fact that this recipe works just fine with other types of beans (in this case: 1 can of pinto, 1 can of great northern, and 1 can of navy).

Pour in the Chicken Broth.

I like to use homemade stock if I have it, but if not, I try to go with the lower sodium broth. If it looks a bit more soupy than you'd like, than you are on the right track! It will thicken up as we go. 

Add in all of the Spices, plus the Tomatoes, Corn, and Chicken. Stir it all up.

Let it simmer for at least 15 minutes so that all of the ingredients heat through, and the flavors start to meld.

Meanwhile, stir together the Cornmeal and Milk in a separate bowl.

This is a nifty little trick to thicken up the chili and add a bit more flavor in the process!

After it has simmered, pour the Cornmeal and Milk mixture into the pot and stir.

Let that simmer for at least 10 more minutes. The beautiful thing about chili is that it is very forgiving on the timing. As long as you give it a stir every now and then, you can get sidetracked with other things. Yes, that has been well tested by my quadruplets. :)

Right before you are ready to serve it, add in the last of your flavors:

Fresh Cilantro....

 Fresh Squeezed Lime...

And, of course, Cheese!

Ladle into bowls and add a dollop of sour cream on top. If you are a go-all-out type of person, you might even try adding some crispy tortilla strips on top!

How do I eat it? With the sour cream on top, and a couple of slices of fresh Italian bread drizzled with honey on the side. Simple, easy, and delicious!

Don't forget to pin this recipe! 

White Bean Chicken Corn Chili

Serves 8 

• ·       1 whole medium Onion, diced
• ·       6 whole cloves of Garlic, minced
• ·       4 oz can + 7 oz can Green Chilies, chopped
• ·       3 - 15 oz cans of Great Northern Beans, rinsed and drained
• ·       8-10 cups of Chicken Broth (try for low sodium if possible)
• ·      1 ½ Tablespoons Ground Cumin
• ·       ½ Teaspoon Paprika
• ·       ½ Teaspoon Cayenne Pepper
• ·       Salt
• ·       Pepper
• ·       2 ½ cups of cooked, shredded Chicken
• ·       1 ½ cups of Corn, frozen
• ·       15 oz can of Diced Tomatoes
• ·       1 cup of Milk
• ·       2 Tablespoons of Cornmeal
• ·       1 cup of Mexican or Fiesta Style Cheese, shredded
• ·       ¼ cup of Fresh Cilantro, chopped
• ·       1 Lime, juiced
• ·       Extra Cheese and Sour Cream for serving!

1. In a large pot, heat oil. Add onion and garlic and sauté until onion starts to soften.

2. Add green chilies and beans. Stir.

3. Add the chicken broth. Add enough to where it is slightly more soupy than you want the end product to be.

4. Add cumin, paprika, cayenne pepper, salt, pepper, chicken, frozen corn, and diced tomatoes. Stir.

5. Allow to boil gently for 15 minutes while stirring occasionally.

6. In a separate bowl, mix the milk and cornmeal together. Add to the pot of chili and stir through.

7. Allow to simmer for an additional 10 minutes.

8. Stir in cheese, cilantro, and lime juice just before serving.

Don't forget to pin this recipe! 

One of my favorite soups of all time is a good chicken chili. Last year, I finally sat down and created a version that had all of my favorite flavors in it. It's a hearty chili that only improves if you have leftovers. Trust me, I always make a BIG batch so that I can eat on it for a few days. While the ingredient list seems a little long, this recipe actually goes together in a snap by using canned items where possible. Quick and easy is a must in our household! Since everyone who has eaten it has asked for the recipe, I thought I'd share it with you as well!

Saute a bit of onion and garlic together in a large pot until the onion starts to soften. 

As I've said before, I think garlic is one of the most fabulous flavors on the planet. I'm always very generous with my garlic. So, so good! But don't worry! It's not overwhelming in this dish. It just adds to it!

Stir in your Green Chili and Beans.

When I was putting together the chili the day that I made this recipe, guess what I realized after I had started cooking? If you guessed that I didn't have the right beans in my pantry, you would be correct. But it ended up being a happy accident because now I can vouch for the fact that this recipe works just fine with other types of beans (in this case: 1 can of pinto, 1 can of great northern, and 1 can of navy).

Pour in the Chicken Broth.

I like to use homemade stock if I have it, but if not, I try to go with the lower sodium broth. If it looks a bit more soupy than you'd like, than you are on the right track! It will thicken up as we go. 

Add in all of the Spices, plus the Tomatoes, Corn, and Chicken. Stir it all up.

Let it simmer for at least 15 minutes so that all of the ingredients heat through, and the flavors start to meld.

Meanwhile, stir together the Cornmeal and Milk in a separate bowl.

This is a nifty little trick to thicken up the chili and add a bit more flavor in the process!

After it has simmered, pour the Cornmeal and Milk mixture into the pot and stir.

Let that simmer for at least 10 more minutes. The beautiful thing about chili is that it is very forgiving on the timing. As long as you give it a stir every now and then, you can get sidetracked with other things. Yes, that has been well tested by my quadruplets. :)

Right before you are ready to serve it, add in the last of your flavors:

Fresh Cilantro....

 Fresh Squeezed Lime...

And, of course, Cheese!

Ladle into bowls and add a dollop of sour cream on top. If you are a go-all-out type of person, you might even try adding some crispy tortilla strips on top!

How do I eat it? With the sour cream on top, and a couple of slices of fresh Italian bread drizzled with honey on the side. Simple, easy, and delicious!

Don't forget to pin this recipe! 

White Bean Chicken Corn Chili

Serves 8 

• ·       1 whole medium Onion, diced
• ·       6 whole cloves of Garlic, minced
• ·       4 oz can + 7 oz can Green Chilies, chopped
• ·       3 - 15 oz cans of Great Northern Beans, rinsed and drained
• ·       8-10 cups of Chicken Broth (try for low sodium if possible)
• ·      1 ½ Tablespoons Ground Cumin
• ·       ½ Teaspoon Paprika
• ·       ½ Teaspoon Cayenne Pepper
• ·       Salt
• ·       Pepper
• ·       2 ½ cups of cooked, shredded Chicken
• ·       1 ½ cups of Corn, frozen
• ·       15 oz can of Diced Tomatoes
• ·       1 cup of Milk
• ·       2 Tablespoons of Cornmeal
• ·       1 cup of Mexican or Fiesta Style Cheese, shredded
• ·       ¼ cup of Fresh Cilantro, chopped
• ·       1 Lime, juiced
• ·       Extra Cheese and Sour Cream for serving!

1. In a large pot, heat oil. Add onion and garlic and sauté until onion starts to soften.

2. Add green chilies and beans. Stir.

3. Add the chicken broth. Add enough to where it is slightly more soupy than you want the end product to be.

4. Add cumin, paprika, cayenne pepper, salt, pepper, chicken, frozen corn, and diced tomatoes. Stir.

5. Allow to boil gently for 15 minutes while stirring occasionally.

6. In a separate bowl, mix the milk and cornmeal together. Add to the pot of chili and stir through.

7. Allow to simmer for an additional 10 minutes.

8. Stir in cheese, cilantro, and lime juice just before serving.

Don't forget to pin this recipe!