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.
Chicken, White Bean and Green Chile Corn Chowder
Yields: 8-10 servings
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
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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