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. Barefeet In The Kitchen creator video with Mary YounkinGet New Recipessent to your inbox!Sign me up!We never share your information with third parties and will protect it in accordance with our Privacy Policy.
Chicken, White Bean and Green Chile Corn Chowder
5 from 2 votesSavePinPrintReviewServings: 8 -10 servings
Ingredients
- ▢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
Instructions
- 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!
