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A bowl of creamy chicken chili with roasted corn, chorizo, and cheese.

Creamy Chicken Chili with Chorizo and Roasted Corn

  • Author: RebeccaBlackwell
  • Total Time: 60 minutes (does not include time to make salsa verde or roasted corn)
  • Yield: 6 servings


This creamy chicken chili packs some serious flavor thanks to the addition of chorizo sausage, green chilies, chipotle peppers, roasted corn, and salsa verde.


  • 12 ounces Roasted Corn (12-ounces fresh or frozen corn, 1 tbsp extra virgin olive oil, 1 tbsp butter, 1 tsp Tajin Seasoning, salt and pepper)
  • 1 recipe Roasted Tomatillo Sauce (2 lbs tomatillos, 3 poblano peppers, 4 cloves garlic, 1 tbsp extra virgin olive oil, 1 tsp cumin, 1 lime, 1/2 cup cilantro, salt and pepper)
  • 1  lb boneless, skinless chicken thighs
  • 2 tsp extra virgin olive oil (or vegetable oil)
  • 12 ounces chorizo sausage - ground or links, cut into 1/4 inch slices
  • 1 large yellow onion, peeled and diced
  • 1 tbsp minced garlic
  • 2 chipotle peppers in adobo, seeds removed and diced
  • 8 ounces green chilis
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • salt and pepper
  • 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks.
  • 5 cups chicken broth
  • 2 cups beans - any variety, canned and drained. You can also use dried, prepared ahead of time in the slow cooker
  • 1 & 1/2 cups buttermilk
  • 1/2 cup chopped fresh cilantro
  • 2-4 limes
  • 16 ounces sharp white cheddar cheese, grated
  • 1 or 2 ripe avocados (optional), peel removed and cut into small cubes


  1. Put the Roasted Tomatillo Sauce in a large, heavy bottom sauce pan set over medium high heat. Sprinkle all sides of the chicken thighs with salt and pepper and nestle into the pan, stirring to coat the chicken in the sauce. Bring the sauce to a boil, then reduce the heat to medium-low, cover the pot and let simmer, stirring occasionally, until the chicken is cooked through, about 25 minutes.
  2. While the chicken cooks, heat 2 tsp extra virgin olive oil (or vegetable oil) in a large, heavy bottom saucepan or dutch oven over medium heat until shimmering. Add the chorizo and cook, stirring frequently, until cooked through. Use a slotted spoon to remove the sausage from the pan, leaving the oil behind.
  3. Return the pan to medium heat and add the diced onion. Cook, stirring frequently, until the onion is soft and translucent, about 5 minutes. Add the garlic, diced chipotle peppers, green chilis, cumin, oregano, and about 2 tsp each salt and pepper. Cook stirring constantly, 1 minute longer.
  4. Add the potatoes to the pan and cook stirring frequently, for 5 minutes. Add the broth, beans, and chorizo to the pan, turn the heat to high, and bring to a boil. Reduce the heat to medium, and let simmer until the potatoes are tender, about 15 minutes.
  5. Remove the chicken from the tomatillo sauce and use two forks to shred into bite-size pieces. Add the chicken and roasted corn to the soup. Pour in the buttermilk slowly, stirring constantly. Add the cilantro and juice from 2 limes. Taste, and add more salt, pepper, or lime juice if desired.
  6. Serve with grated cheese and avocado if desired.


  • Prep Time: 40 minutes
  • Cook Time: 20 minutes