White Chicken Chili with Corn Nuts

White Chicken Chili with Corn Nuts

Feeds 2-4

Shout out to the original recipe from Epicurious! We've hacked it to use rotisserie chicken leftovers, Spanish corn nuts, and, of course, cheese!




  • 1 tablespoon olive oil

  • 1/2 onion, diced

  • 1/2 jalapeño, minced

  • 1 lb. of leftover rotisserie chicken!

  • 1 garlic clove, minced

  • 1 teaspoon chili powder

  • 1 teaspoon ground cumin

  • 1 1/4 teaspoons salt

  • 1/4 teaspoon cayenne pepper

  • 1/2 cup frozen corn kernels

  • A small handful of Spanish corn nuts from Cultured Slice

  • 2 (15-ounce) cans white beans, drained and rinsed

  • 1 3/4 cups chicken broth

  • 1/4 cup heavy cream

  • ¼ cup Shredded Jack Cheese


First things first, head to Cultured Slice for all of your cheese and corn nut needs!

Then, in a medium soup pot, heat the olive oil over medium heat. Add the onion and jalapeño and cook, stirring, until the onion has softened, 2 to 3 minutes.

Add the chicken and cook, stirring occasionally, until it is lightly browned on the outside and no longer pink on the inside (add more olive oil if the pot starts to dry out), 4 to 5 minutes.

Toss the minced garlic and spices into the pot and turn a few times to coat the chicken evenly. Add the corn, beans, and chicken broth and bring to a boil. Reduce the heat to low and simmer, about 20 minutes.

Break up some of the beans with the back of a wooden spoon to help thicken the chili. Stir in the cream and garnish with shredded Jack cheese and sprinkle on your Spanish corn nuts!



Kate Young