Creamy Chili w/ White Corn and Chicken

Make this Mexican feel-good meal for when the weather is bad outside or just when you want to relax with good food. And don't forget to serve this delicious and comforting chili with rice or make some homemade White (Mini) Tortillas with Valle Del Sole's white corn!

Note: The Spiced Chickpea teamed up with Valle del Sole for this sponsored recipe.

Creamy Chili w/ White Corn and Chicken

  • Prep: 8 hours soaking time + 45 min
  • Total: 15 min

  • Meat


Preparation white corn:
- 43 gr white corn Valle Del Sole
- 354 ml of water
- 354 ml chicken stock

For the Creamy Chili with White Corn and Chicken:
- 1 chicken breast
- 1 white onion (finely chopped)
- 3 garlic (finely chopped)
- 1 Jalapeño (optional, finely chopped)
- 1 tsp oregano (fresh or dried)
- ½ tsp cumin powder
- ½ tsp coriander powder
- 1 tbsp olive oil
- 3 tbsp butter
- 2 tbsp flour
- 120 gr white beans (drained weight)
- boiled white corn (see above for preparation)
- 100 gr yellow corn (drained weight)
- 472 ml chicken stock
- 1 tbsp sour cream (optional)
- salt & pepper or stock cube to taste

For the toppings:
- cheddar cheese (grated)
- red onion (finely chopped)
- coriander
- sour cream
- Jalapeno
- white corn tortillas


  1. Prepare the white corn and soak it in 354 ml of water the night before. Rinse the corn and cook in 354 ml chicken stock for 45 minutes-1 hour or until desired doneness is reached. Drain the corn and set it aside.

  2. Cut the chicken into small cubes and season with salt and pepper.

  3. Then fry the chicken cubes in a deep pan with 1 tbsp olive oil over medium heat. When the chicken is cooked, remove it from the pan and set it aside.

  4. In the same pan, sauté the onion, garlic and finely chopped Jalapeño (optional) in 3 tbsp butter over medium heat. Then add the 2 tbsp flour and cook for about 2 minutes so that the “roux” (flour + butter) is cooked. Then add the stock little by little. Always wait until the moisture has been absorbed before adding another shoot.

    N.B. The mixture will thicken quickly. It is therefore wise to lower the heat a little if this happens.

  5. When the mixture is well stirred, add the white beans, white and yellow corn, chicken, oregano, cumin and spoonful of sour cream. Mix this well.

  6. Simmer the white chili over medium heat and reduce to a thick soup (or desired thickness). This will take about 5-8 minutes.

  7. Serve the Creamy Chili with rice or White (Mini) Tortillas.

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