I love a comforting and hearty bowl of White Chicken Chili just about any time of the year. This can be a warming dish on a brisk afternoon, or it can be a good way to use some fresh corn on the cob in the warmer months. This recipe highlights spicy and bold flavors like green chilis and seasoned chicken thighs, but also uses the sweet and subtle flavor of corn to lend some sweetness to this dish. I love to serve this with some broken tortilla chips for crunch along with diced avocado and sour cream for a cooler note. There are so many flavors to enjoy in this White Chicken Chili!
White Chicken Chili is a meal you can make throughout the year from the coldest of snow days to the height of summer when corn is in season. This soup lends so much warmth to keep you full and satisfied but also highlights fresh lighter ingredients like corn on the cob, cilantro, and a bright hit of lime juice at the end. Like most chili recipes, this White Chicken Chili starts off with a well seasoned protein. In this recipe, I’ve found that chicken thighs are my go to because of how tender and shreddy they become after a good sear and finishing them off with a good simmer. One of my favorite parts of this recipe is simmering the corn cobs to allow their subtle and sweet flavor to steep into your chili. There is so much flavor hiding in corn cobs, whenever I make any soup using fresh corn I always make sure to steep my cobs to get all the flavor I can out of them. Removing the kernels from your corn can be a little tricky and messy, but I’ve found that using a sharp knife and standing your corn up in a large shallow bowl tends to work pretty well. Once your cobs are steeped and your chicken has finished cooking, its just a few more easy steps like shredding your chicken, and adding your canned items like beans and chilis. Once your chili comes together, add a generous handful of fresh cilantro to finish it off along with some freshly squeezed lime juice to add a brighter flavor note at the end. To serve, you can add anything from pickled jalapenos (my favorite), diced avocado, cheese, or crushed tortilla chips for the perfect crunch. This savory White Chicken Chili served with a variety of toppings truly makes for a near perfect meal that the whole family can enjoy. Speaking of something the whole family can enjoy, let me tell you about something my family did not enjoy! On our most recent trip to the local zoo, my family was given the opportunity to go behind the scenes of the desert habitat. Since we are avid lovers of the natural world, we took the zookeeper up on this rare opportunity to get up close and personal with the exhibit. My kids and I looked after animals like the desert fox as well as a variety of lizards and tortoises. As we were about to finish up, the most horrifying alarm was set off. It turned out that several of the most poisonous scorpions had escaped from their exhibit and were running amok in the desert habitat. Quickly, we climbed upon the nearest table to avoid any encounter with these poisonous creatures. As we huddled on top of our table, a small army of zookeepers armed with headlamps and butterfly nets formed a line to sweep the habitat. Thankfully the whole ordeal only lasted a few minutes and the rogue scorpions were returned to their homes. Relieved, we resumed our zoo visit and went home around dinner time. We were exhausted but wanted something simple yet satisfying to enjoy after a day full of adventure. That night I made my White Chicken Chili for my family to feast on as we all regaled in the events of the day.
Start by seasoning your chicken thighs and allow them to sit for a few minutes while you prep your vegetables.
Preheat your olive oil in a dutch oven to medium high heat. Add your chicken thighs in a single layer and give them a good sear, about 3-5 minutes per side, or until they are golden brown. Once your chicken is browned, remove from your pan and set aside.
Add your onions to the pan and cook until translucent, about 3-5 minutes. Add your garlic and cook until fragrant, about 30 seconds.
Add your flour and combine well with your onions and garlic. Add more olive oil if needed so that the flour is coated in oil. Stirring frequently, toast your flour for about 3-5 minutes.
Add your broth in 1/2 cup intervals whisking well between additions until all of your liquid is combined. Bring to a simmer and return your chicken to the pan along with your corn cobs (saved from the kernels you removed while you were prepping) and simmer for 15 minutes.
Remove your chicken and corn cobs from the pot. Discard your corn cobs and set your chicken to the side. Meanwhile add your corn kernels, beans, and chilis to the pot. Bring to a simmer and cook 7 minutes. Shred your chicken and return to the pan along with your cilantro and fresh lime juice. Serve immediately and enjoy!
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