Saturday, June 30, 2012

Chicken, White Bean and Green Chile Corn Chowder

Chicken, White Bean and Green Chile Corn Chowder recipe by Barefeet In The Kitchen
Chicken, white beans, corn and green chile in a warm cream based soup was the perfect meal for a weekend camping trip into cooler weather. I made this soup at home and reheated it for lunch when we were ready to eat it. I couldn't resist a small bowl straight out of the slow cooker though. This soup is a great combination of spicy flavors.

This recipe is adapted from the Creamy White Chicken Chili that has become a family favorite over the past year or so. I really enjoyed this variation and I especially liked that I was able to toss everything in the slow cooker without prepping a single thing in advance. I used a large 6 quart Crock-pot when I made this soup. If yours isn't quite that large, I recommend halving this recipe or you can make this by simmering on the stove-top in a large stockpot.

Chicken, White Bean and Green Chile Corn Chowder
Yields: 8-10 servings
(printable recipe)

2 lbs frozen chicken breasts, I used 3 large boneless skinless chicken breasts
2 yellow onions, chopped into 1/2" pieces
6 cloves garlic, minced
6 cups cooked great northern beans, or 4 cans
2 cups frozen corn kernels
1 1/2 cups chopped roasted green chili, frozen green chili works as well
3 cups water
1 tablespoon chicken base or bouillon, I used Better than Bouillon Chicken Base
2 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
2 teaspoon cumin
2 teaspoon oregano
1 1/2 cup sour cream
1/2 cup heavy cream

In a large crockpot (or a large stockpot on the stove), combine all ingredients EXCEPT for the sour cream and heavy cream. Stir a bit to combine the spices with all of the liquids and then cover with the lid. Simmer on low for 6-7 hours, just until the chicken is tender and can be easily shredded.

When the chicken is cooked through, remove to a plate and shred with tongs, leaving it in bite-size chunks. Place the chicken back in the crockpot and turn off the slow cooker. Place the sour cream and heavy cream in a small bowl and add about 1/2 a cup of the soup broth. Whisk together until smooth. Pour the cream mixture into the rest of the soup and stir to combine. Serve immediately. Enjoy!


12 comments:

  1. Because there are just two of us in my household, I've been thinking about purchasing a small slow cooker.

    I think the heartiness and healthiness of this recipe just made that choice an easy one. :)

    Have a great weekend!

    ReplyDelete
  2. I'm always intrigued by white chili, this soup looks like super duper comfort food to me. I've moved across country twice in the past 2 years and each time my slow cooker got left behind because it was too heavy/bulky to be worth moving. Now I really have to get yet another one so I can make stuff like this. I forget that the slow cooker is useful in the hot weather, too. Have a great weekend, Mary!

    ReplyDelete
  3. Great spices and ingredients and a super bloistering soup! Even though it's close to 100 degrees here I could go for a bowl of this! Great photo:)
    mary x

    ReplyDelete
  4. This looks amazing! I'm going to keep this recipe for a cooler day! YUM!

    ReplyDelete
  5. I'll have to save this one for later and cooler days. The 107 we are having today is tooooooo hot for soup :)

    ReplyDelete
  6. Looks yummy! I used to make "white chili" all the time back in my vegetarian days, so I'll have to give it a try with chicken. I always added some red bell pepper and cream cheese instead of sour cream and cheese. Other successful variations included adding some mashed potatoes as a thickener, and pureed tofu for extra protein - though that would be superfluous with the chicken. It's WAY too hot to use the crock pot at the moment, but maybe I could give it a try in the solar oven!

    ReplyDelete
  7. This white soup looks very inviting especially during cooler days!

    ReplyDelete
  8. What a delicious and comforting meal. Thank you for sharing, and thank you for your words, your encouragement, and your prayers. I hope you are having a restful and peaceful Sunday. Love and hugs!

    ReplyDelete
  9. It's Very Hot here in Nashville, but actually eating hot spicy foods makes me feel cooler. I'd enjoy this chicken-chili-corn chowder, and I can make it now with fresh corn and peppers from my garden. Thanks, Mary!

    ReplyDelete
  10. Wow! That looks like a great recipe. I am going to have to try it out sometime. Do you have a preference for where you get your chili? I have found that these guys have a good selection: http://www.chimayochilebros.com/shop
    Keep up the great work, I love your recipes!

    ReplyDelete
  11. What are northern beans? Could I use chickpeas or something else instead? Our dinners tend to be equally veg and meat/chicken so if I can use veg in this that would be great.. Any suggestions?

    ReplyDelete
    Replies
    1. Cannelini, White Beans, Great Northern Beans and Navy Beans all taste about the same to me, they simply come in different sizes. I'm not a big fan of chickpeas, but if you are, they would work great.

      Delete

Related Posts Plugin for WordPress, Blogger...