Chicken, White Bean and Green Chile Corn Chowder

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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.

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Chicken, White Bean and Green Chile Corn Chowder

5 from 2 votes
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Servings: 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!
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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. IdaBaker says

    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!

  2. Sue/the view from great island says

    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!

  3. EcoCatLady says

    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!

  4. Monet says

    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!

  5. nancy at good food matters says

    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!

  6. Anonymous says

    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?

    • Mary says

      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.

  7. Angie says

    This chowder is delicious!!! Just made it & it was a huge hit. I halved the recipe & cooked it in a Dutch oven on the stovetop for 5 hours on medium low & low. Once I shredded the chicken, I thought it needed a tad more seasoning; so I just sprinkled it with some salt & pepper. I also only had a 1/2 cup of green chilies. It was enough. Fabulous recipe! Thanks

  8. Alexis says

    I made this chili for a chili cook off employee event and won 1st place! I made a couple slight variations using 2 additional cans of hot chili beans, more soup base and less salt than called for in the recipe.5 stars