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Sweet Corn White Chicken Chili
Rachel Kim

Sweet Corn White Chicken Chili

Sweet corn doubles down on the pale color while giving every spoonful a juicy pop. Puree half the corn with beans and broth to make a naturally creamy base. A little smoked paprika adds warmth without turning the chili red.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 tbsp neutral oil
  • 1 1/2 lbs boneless skinless chicken thighs cut into 1-inch pieces
  • 1 1/2 tsp kosher salt
  • 1 cup diced yellow onion
  • 2 cloves garlic minced
  • 2 tsp ground cumin
  • 1/4 tsp smoked paprika
  • 2 cans Great Northern beans 15 oz each, drained
  • 2 cups frozen corn divided
  • 3 cups low-sodium chicken broth
  • 1 can diced green chiles 4 oz

Method
 

  1. Heat the oil in a Dutch oven over medium-high heat and cook the chicken with 1 teaspoon salt for 6 to 8 minutes until it reaches 165°F; transfer it to a plate.
  2. Cook the onion for 5 minutes, then stir in the garlic, cumin and smoked paprika for 30 seconds.
  3. Blend 1 cup beans, 1 cup corn and 1 cup broth until mostly smooth.
  4. Add the puree with the remaining beans, corn, broth, green chiles and salt and simmer for 16 minutes.
  5. Return the chicken and warm for 3 minutes before serving.