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Fall is the perfect time for cozy comfort food, and this Roasted Chicken White Chili with Corn brings all the warmth of a classic chili with a creamy, chowder-like twist. Sweet corn, homegrown herbs, and roasted chicken come together for a bowl full of flavor that feels like fall in every bite.

From the Garden

• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 ¼ cups sweet corn (fresh or frozen from your summer harvest)
• 2 tablespoons chopped fresh cilantro, plus extra for garnish
• 1 teaspoon oregano (fresh or dried from your garden)
• 1 lime, for juice

From the Store

• 1 tablespoon olive oil
• 2 (14.5 oz) cans low-sodium chicken broth
• 1 (7 oz) can diced green chiles
• 1 ½ teaspoons cumin
• ½ teaspoon smoked paprika
• ½ teaspoon ground coriander
• ¼ teaspoon cayenne pepper (optional, for a touch of heat)
• Salt and freshly ground black pepper, to taste
• 1 (8 oz) package Neufchatel cheese (or light cream cheese), cubed
• 2 (15 oz) cans cannellini beans, drained and rinsed
• 2 ½ cups shredded roasted or rotisserie chicken

Optional toppings: shredded Monterey Jack cheese, diced avocado, crushed tortilla chips, or a sprinkle of extra cilantro

Prep Instructions

1. Build the base:
In a large pot or Dutch oven, heat olive oil over medium heat. Add the diced onion and sauté for about 4 minutes, until softened and lightly golden. Stir in the garlic and cook for 30 seconds more. Add chicken broth, green chiles, cumin, paprika, oregano, coriander, cayenne, salt, and pepper. Bring to a gentle boil, then reduce the heat and simmer for 15 minutes.

2. Thicken and enrich:
While the soup simmers, drain and rinse your beans. Set aside 1 cup of the beans and puree them in a blender or food processor with about ¼ cup of broth from the pot. Add the Neufchatel cheese cubes to the chili along with the corn, remaining beans, and pureed beans. Stir well and simmer another 5–10 minutes until the cheese melts and the mixture turns creamy.

3. Finish and serve:
Stir in the shredded roasted chicken, lime juice, and fresh cilantro. Taste and adjust the seasoning as needed. Serve warm with shredded Monterey Jack cheese, avocado, and crushed tortilla chips if you’d like an extra crunch.

From the Garden

• 1 medium yellow onion, diced

• 2–3 cloves garlic, minced

• 1 bell pepper, diced

• 1 poblano pepper, diced

• Fresh cilantro, chopped (for garnish)

From the Store/Pantry

• 2 tbsp olive oil

• 1 lb ground turkey or extra beans for vegetarians (or your preferred protein)

• 3–4 cups beans (any mix of black, kidney, pinto, or fresh beans from the garden), drained and rinsed if canned

• 1 can (28 oz) crushed tomatoes or about 6–8 fresh garden tomatoes, peeled and chopped

• 1 can (15 oz) diced tomatoes (optional if using fresh)

• 2 tbsp tomato paste

• 1 tbsp ketchup (for a touch of sweetness)

• 2 tsp mild chili powder

• ½ tsp ground coriander

• Cumin, to taste

• ½ tsp salt (adjust as needed)

• ½ tsp black pepper

• ½ to 1 cup water, vegetable broth, or chicken broth (as needed for consistency)

Optional Toppings

• Shredded medium cheddar cheese

• Sour cream

• Tortilla chips

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, bell pepper, and poblano. Cook until softened and lightly browned, about 6–8 minutes.

2. Stir in garlic and cook just 1 minute, until fragrant (adding it later keeps it from burning).

3. If using turkey, add it now and cook until no longer pink, breaking it up with a spoon.

4. Stir in chili powder, coriander, cumin (to taste), salt, and pepper. Cook for 1–2 minutes to allow the spices to bloom.

5. Add tomato paste, ketchup, tomatoes, beans, and ½ cup liquid. Stir well to combine.

6. Bring to a simmer, then reduce the heat to low. Cover and cook for at least 30 minutes, stirring occasionally. If it gets too thick, add more liquid a little at a time.

7. Taste and adjust seasoning.

To Serve
Ladle into bowls and top with fresh cilantro, shredded cheddar, sour cream, and tortilla chips.

Note: This recipe is mild, but if you’d like more heat, swap the poblano for a jalapeño or add a pinch of cayenne along with the spices.

There’s nothing quite like the rich, spiced flavor of homemade apple butter made from your own backyard apples. Beyond spreading it on warm toast, pancakes, or waffles at breakfast, apple butter also shines as a glaze for pork or chicken, or even stirred into sauces for a sweet and savory kick. This stovetop recipe is simple, fragrant, and doesn’t require canning—just cook, blend, and enjoy.