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White Chili Chicken with Corn
The white chicken chili with corn recipe is simple to make, delicious and kid-friendly and is a great way to use up the amazing fresh corn in season during the summer. Dress it up with whatever toppings you want! Tortilla chips, Monterey jack cheese, sour cream, avocado and cilantro does the trick!
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 6
Calories 207 kcal
1
T
olive oil
2
garlic cloves
minced
1
small onion
diced
2
large boneless skinless chicken breasts
1
qt.
broth
chicken or vegetable
1
t
salt
1
t
ground cumin
1
can white beans
rinsed and drained
2-3
ears of corn
de-kerneled (about 1 C)
1
jar diced green chilies
1
lime
Topping Ideas
lime wedges
sour cream
tortilla chips
sour cream
avocado
Heat olive oil in large saucepan over medium heat. Add onions and cook for about 5 minutes or until translucent.
Add garlic and cook for an additional minute
Add chicken breasts, stock and salt to the saucepan, cover, bring to a boil and reduce to a simmer.
Cook for 18-20 minutes, remove chicken to a plate and allow to cool.
While the chicken is cooling, add the remaining ingredients (cumin, white beans, fresh corn, diced green chilies, lime juice) to the pot.
Chop the chicken into bite-size pieces and add to the pot. Season with extra salt to taste if desired.
Serve soup with desired toppings: extra limes wedges, sour cream, tortilla chips, sour cream, avocado
Calories are based on the soup, not including the toppings.
Nutrition Facts
White Chili Chicken with Corn
Amount Per Serving
Calories 207
Calories from Fat 71
% Daily Value*
Fat 7.9g12%
Saturated Fat 1.8g 11%
Cholesterol 50mg17%
Sodium 1760mg77%
Potassium 441mg13%
Carbohydrates 11.8g4%
Fiber 2.8g 12%
Sugar 2.1g 2%
Protein 22g44%
Calcium 47mg5%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.