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.

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

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.

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.

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.

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

Serve the Creamy Chili with rice or White (Mini) Tortillas.If you make my recipes please tag me in them and use #thespicedchickpearecipes. I'd love to see what you've made!