Creamy Green Chicken Chili with Corn
A warm, creamy bowl full of chicken, corn, and mild green chilies, perfect for cold nights.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Use rotisserie or leftover chicken to save time.
- 1 can green chilies
- 1 cup corn kernels (fresh or frozen) Frozen corn works well. Add it straight from frozen.
- 1 can cream of chicken soup
- 1 cup chicken broth Add more if a thinner chili is desired.
- 1 cup sour cream Warm slightly before adding to avoid curdling.
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Chopped to taste cilantro for garnish Use fresh cilantro.
Instructions
Preparation
- In a large pot over medium heat, combine the cooked chicken, green chilies, corn, cream of chicken soup, and chicken broth. Stir until well combined.
- Add garlic powder, cumin, salt, and pepper.
- Bring the mixture to a simmer and let cook for about 10-15 minutes, stirring occasionally.
- Stir in the sour cream until well blended and heated through.
Serving
- Serve hot in bowls garnished with chopped cilantro.
- Optionally, add a squeeze of lime or a handful of shredded cheese for extra flavor.
Notes
Cool the chili to room temperature before storing. Keep in an airtight container in the fridge for up to 3-4 days. For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw in the fridge before reheating.