Go Back
White Chicken and Sweet Corn Chili
Andre Lewis

White Chicken and Sweet Corn Chili

White beans, corn and green chiles make a lighter crock of chili, but it still needs body. Blending one can of beans before cooking solves that without a brick of cream cheese. Add the yogurt only after the heat drops or it can split into little white flecks.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 5 hours 30 minutes
Total Time 5 hours 45 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 2 lbs boneless skinless chicken thighs
  • 45 oz canned cannellini beans drained and rinsed
  • 2 cups frozen corn
  • 8 oz canned diced green chiles
  • 1 cup diced yellow onion
  • 3 cloves garlic minced
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 3 cups low-sodium chicken broth
  • 1 1/2 tsp kosher salt
  • 1 cup plain whole-milk Greek yogurt
  • 2 tbsp fresh lime juice

Method
 

  1. Blend 15 ounces of the cannellini beans with 1 cup of the broth until smooth and pour the mixture into a 6-quart crockpot.
  2. Add the chicken, remaining beans, corn, green chiles, onion, garlic, cumin, oregano, remaining broth and salt.
  3. Cover and cook on low for 4 1/2 to 5 hours until the chicken reaches 165°F and pulls apart easily.
  4. Shred the chicken into bite-size strands in the crockpot and switch off the heat.
  5. Temper the yogurt with 1 cup of hot chili, stir it back into the pot with the lime juice, and rest for 10 minutes before serving.