Most white chilies are white because…well, because they don’t have anything red in them like tomatoes or chili powder. The heat usually comes from those green chilies (diced jalapenos) in a can. Unfortunately, I didn’t have any green chilies (they were on the grocery list and hubby was going to go to the store, but after being stranded at Lowe’s when his car wouldn’t start—he got it going just as I arrived to pick him up—neither of us had the energy to go to the grocery store.) I had to make do with what was in the pantry which fortunately included a can of cannellini beans or this would have been even less white than most white chilies!
After tasting it, hubby said “don’t lose this recipe”—his ultimate compliment. So I scrambled to write it down before I forgot what I did! It was a super quick dish to throw together and while you could start with raw chicken (sauté it after the onions and garlic), having cooked chicken meat made it so much faster.
1 cup (approximately) frozen corn