Chicken, White Bean and Green Chile Corn Chowder

Photo: psfreeman

Chicken, white beans, corn and green chile in a warm cream based soup is a great combination of spicy flavors. Three large boneless skinless chicken breasts would work well. Frozen green chili works just as well as fresh. Recipe by Mary Younkin, Barefeet in the Kitchen.

Yield: 4 servings
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  • 1 pound(s) frozen chicken breasts
  • 1 yellow onion, chopped into 1/2" pieces
  • 3 clove(s) garlic, minced
  • 3 cup(s) cooked great northern beans, or 4 cans
  • 1 cup(s) frozen corn kernels
  • 3/4 cup(s) chopped roasted green chili
  • 1 1/2 cup(s) water
  • 1/2 tablespoon(s) chicken base or bouillon
  • 1 teaspoon(s) kosher salt
  • 1/2 teaspoon(s) freshly ground black pepper
  • 1/4 teaspoon(s) cayenne pepper
  • 1 teaspoon(s) cumin
  • 1 teaspoon(s) oregano
  • 3/4 cup(s) sour cream
  • 1/4 cup(s) heavy cream


  1. 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.

  2. 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.
November 2013

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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