Description
A comforting and hearty fusion dish that combines the creamy, spicy flavors of white chicken chili with the sweet, comforting goodness of corn chowder.
Ingredients
Scale
For the Crust:
- 1 lb boneless, skinless chicken breasts, diced
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 (4 oz) can diced green chiles
- 1 tsp ground cumin
- 1/2 tsp dried oregano
- 4 cups chicken broth
- 2 (15 oz) cans great northern beans, drained and rinsed
- 3 cups frozen corn kernels
- 1 cup heavy cream
- 1 cup shredded Monterey Jack cheese
- Salt and black pepper to taste
- Fresh cilantro, for garnish
Instructions
1. Prepare the Crust:
- In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the diced chicken and cook until no longer pink, about 5-7 minutes. Remove chicken and set aside.
- In the same pot, add the diced onion and cook until softened, about 5 minutes. Add the garlic, green chiles, cumin, and oregano. Cook for 1 minute until fragrant.
- Pour in the chicken broth and bring to a simmer. Add the cooked chicken back to the pot along with the beans and corn. Simmer for 15-20 minutes to allow the flavors to meld.
- Reduce heat to low. Stir in the heavy cream and shredded cheese until the cheese is melted and the soup is creamy. Season with salt and pepper to taste.
- Ladle into bowls and garnish with fresh cilantro before serving.
Notes
You can customize the seasonings to taste.