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  • Writer's picturefrench creek kitchen

White Chicken Chili with Corn and White Beans

Updated: Sep 20, 2022


2 tablespoons vegetable or other neutral oil

1 onion, small dice

3 cloves garlic, minced

10-15 shishito peppers, thinly sliced or 1 can diced green chiles or 1 jalapeño, small dice

1.5 lbs chicken breast, small dice

2 teaspoons chipotle paste

2 tablespoons flour

2 teaspoon chili powder

2 teaspoon cumin

1 quart chicken stock

5 ears of corn, shucked and kernels removed or 1 (10 oz) bag frozen corn

2 cans great northern white beans, drained and rinsed

1/2 cup sour cream

2 tablespoons cilantro, roughly chopped

1 lime

3 teaspoons kosher salt

Heat the oil in a large soup pot or dutch oven over medium heat. Add the onions and 1/2 teaspoon salt to the pot and cook for 5 minutes or until the onions are translucent. Add the shishito peppers and garlic and cook, stirring often, for 5 minutes or until the peppers are softened. Stir in the diced chicken breast, chili powder, cumin, chipotle paste and 1/2 teaspoon salt. Cook until the chicken is cooked through, about 5-8 minutes. Add flour and 1/2 teaspoon of salt, stir to combine and continue to cook for 2 minutes. Stir in the chicken broth, beans and corn kernels. Bring soup to a simmer. Turn the heat to low and slowly whisk in the sour cream, cilantro and 1/2 teaspoon of salt. Bring to back to a hard simmer and let cook for 20 minutes to allow the flavors meld. Squeeze juice of half a lime into the soup, taste for seasoning and add more salt or lime juice if needed. Serve hot.

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