If you’re craving a bowl of pure comfort, let me introduce you to your new obsession: Creamy White Chicken Chili with Corn. This dish takes the heartiness of classic chili, swaps in tender chicken and white beans, and finishes with a dreamy, creamy broth that’ll have you licking your spoon clean. Sweet pops of corn add the perfect contrast to the savory spices and silky texture, making every bite more exciting than the last. Whether it’s a chilly night or you just want something to cozy up with, this Creamy White Chicken Chili with Corn never disappoints—it’s easy, crowd-pleasing, and absolutely loaded with flavor.

Creamy White Chicken Chili with Corn Recipe - Recipe Image

Ingredients You’ll Need

What I love most about this recipe is how simple yet essential each ingredient is. Everything here plays a vital role, coming together to make Creamy White Chicken Chili with Corn a standout. No fussy, hard-to-find items—just honest ingredients working their magic.

Chicken Breasts or Thighs: Use whichever cut you love most—breasts for leaner bites or thighs for extra tenderness.
Olive Oil: A little goes a long way to sauté the aromatics and keep everything luscious.
Yellow Onion: Adds depth and natural sweetness right from the start.
Garlic: Nothing beats fresh minced garlic for bold, zesty flavor.
Diced Green Chiles: These bring that signature chili tang and subtle heat (mild or hot, your call!).
Cumin: Ground cumin is key for that earthy, classic chili taste.
Dried Oregano: Adds an herby backdrop that perks up the entire pot.
Chili Powder: For smoky warmth without overwhelming spice.
Paprika: Just a hint makes everything pop with gentle smokiness and color.
Salt and Black Pepper: Don’t skip—these basics awaken all the other flavors.
White Beans: Creamy, mild cannellini or Great Northern beans bulk up the chili beautifully.
Corn: Sweet, sunny kernels add color and bursts of flavor in every spoonful.
Chicken Broth: The soup’s base—choose low-sodium to keep the salt in check and the flavors balanced.
Cream Cheese: This is what makes the chili ultra-creamy without any heaviness.
Sour Cream: Adds tang and velvety smoothness in the final stir.
Heavy Cream or Milk: Either works to round everything out and tie the flavors together.
Lime Juice: A squeeze at the end lifts and brightens every bite.
Chopped Cilantro and Monterey Jack Cheese (Optional): These toppings are optional, but seriously take the chili to the next level.

How to Make Creamy White Chicken Chili with Corn

Step 1: Sauté the Aromatics

Start by heating the olive oil in a large pot or Dutch oven over medium heat. Toss in the diced onion and let it cook for about three or four minutes, just until it softens and smells sweet. Stir in the minced garlic for that unmistakable aroma—just 30 seconds is all it takes for the garlic to do its magic.

Step 2: Build the Flavor Base

Add the diced green chiles, cumin, oregano, chili powder, paprika, salt, and pepper. Give everything a good stir. These spices are the secret to that signature Creamy White Chicken Chili with Corn flavor, bathing all the veggies in warmth and depth right from the get-go.

Step 3: Cook the Chicken

Place your chicken (breasts or thighs) into the pot and pour in the chicken broth. Bring the mixture to a gentle boil, reduce the heat, and let it simmer uncovered for 15 to 20 minutes. The chicken should be fully cooked and so tender it basically falls apart when you poke it with a fork.

Step 4: Shred and Return

Scoop out the tender chicken, shred it with two forks, and then slide it right back into the pot. This ensures every bite of Creamy White Chicken Chili with Corn gets a bit of hearty chicken goodness.

Step 5: Add Beans and Corn

Add the drained and rinsed white beans along with the corn. Stir well. The beans add body and creaminess, while the corn brings little pops of color and sweet crunch to each spoonful.

Step 6: Make It Creamy

Add the cubed cream cheese and stir until it melts completely into the chili—no lumps, just pure silkiness. Lower the heat and gently swirl in the sour cream and heavy cream (or milk), letting the whole pot warm up for another five to seven minutes. You’ll notice the chili thickens into a velvety, dreamy stew.

Step 7: Finish with Lime

Turn off the heat, and squeeze in fresh lime juice right at the end. This zesty touch brightens the creamy richness, totally elevating the finished Creamy White Chicken Chili with Corn.

How to Serve Creamy White Chicken Chili with Corn

Garnishes

The right toppings add excitement and contrast. Try a sprinkle of Monterey Jack cheese, a handful of chopped cilantro, or a few crushed tortilla chips. For even more character, add thinly sliced jalapeños or creamy avocado slices—you’ll never have a boring bowl again.

Side Dishes

This chili shines alongside chunky cornbread, warm flour tortillas, or a crisp green salad. The bread soaks up the creamy broth and the salad brightens the meal, making your Creamy White Chicken Chili with Corn dinner perfectly complete.

Creative Ways to Present

For parties, try serving the chili in small mugs or even mini bread bowls for adorable portions. Top each with a swirl of sour cream and colored tortilla strips for extra flair. Creamy White Chicken Chili with Corn also makes a fun topping for baked potatoes or rice—even nacho-style with a big pile of chips!

Make Ahead and Storage

Storing Leftovers

Let any leftover chili cool to room temperature, then transfer it into airtight containers. It’ll keep fresh in the refrigerator for up to four days. Sometimes, the flavors even get better overnight!

Freezing

If you want to stash some Creamy White Chicken Chili with Corn for later, let it cool and portion into freezer-safe containers. The chili freezes well for up to three months, but I suggest adding dairy (cream cheese, sour cream, and milk) fresh after reheating to ensure the smoothest texture.

Reheating

Warm refrigerated chili gently on the stovetop over low heat, stirring now and then so nothing sticks. If reheating from frozen, thaw overnight in the fridge first, then reheat gently. If it’s thickened up a bit, add a splash of broth or milk to bring it back to creamy perfection.

FAQs

Can I make Creamy White Chicken Chili with Corn in a slow cooker?

Absolutely! Toss all the ingredients (except dairy, lime, and toppings) in your slow cooker and cook on low for 6 to 7 hours, or high for 3 to 4. Shred the chicken, stir in the dairy and lime juice near the end, and you’ll have an effortless, extra-cozy pot of chili.

What’s the best way to make it spicier?

For more heat, add a diced jalapeño with the onions or a pinch of cayenne with the spices. You can also use “hot” green chiles or top with spicy jalapeño slices for a final kick in your Creamy White Chicken Chili with Corn.

Can I use rotisserie chicken or leftover cooked chicken?

Definitely! If you have cooked chicken, shred it and add it after the broth simmers with the aromatics and spices. Just warm it through with the beans and corn; it makes this chili even faster to whip up on a busy night.

Is Creamy White Chicken Chili with Corn gluten free?

Yes, as long as all your ingredients (especially broth and any pre-made toppings) are gluten free, this chili fits perfectly into a gluten free meal plan.

What can I substitute for dairy to make it lighter or dairy-free?

Try using dairy-free cream cheese, coconut milk, or a plain unsweetened non-dairy yogurt in place of the traditional dairy ingredients. Your Creamy White Chicken Chili with Corn will still turn out rich, creamy, and totally comforting.

Final Thoughts

If you’re looking for a dish that always draws a crowd and brings comfort to the table, Creamy White Chicken Chili with Corn is it. I can’t wait for you to try this cozy favorite—there’s just something so satisfying about every creamy, hearty spoonful. Make it for your family or friends soon, and watch how quickly it disappears!

Creamy White Chicken Chili with Corn Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 13 reviews

Author: admin
Total Time: 40 minutes
Yield: 4–6 servings 1x
Diet: Non-Vegetarian

Print Recipe

Description

This Creamy White Chicken Chili with Corn is a comforting and hearty one-pot meal that’s perfect for cooler days. Packed with tender chicken, white beans, corn, and a flavorful blend of spices, this chili is creamy, satisfying, and sure to become a family favorite.

Ingredients

Scale

Ingredients:

1 lb boneless, skinless chicken breasts or thighs
1 tablespoon olive oil
1 small yellow onion, diced
3 cloves garlic, minced
1 (4 oz) can diced green chiles
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon chili powder
1/2 teaspoon paprika
Salt and black pepper to taste
2 (15 oz) cans white beans, drained and rinsed
1 1/2 cups frozen or canned corn
3 cups low-sodium chicken broth
4 oz cream cheese, softened and cubed
1/2 cup sour cream
1/2 cup heavy cream or milk
Juice of 1 lime
Chopped cilantro and shredded Monterey Jack cheese for topping (optional)

Cook Mode Prevent your screen from going dark

Instructions

In a large pot or Dutch oven, heat olive oil over medium heat. Add the diced onion and cook for 3–4 minutes until softened.
Stir in garlic and cook for 30 seconds until fragrant.
Add the green chiles, cumin, oregano, chili powder, paprika, salt, and pepper. Stir well to combine.
Place the chicken breasts in the pot and pour in the chicken broth. Bring to a boil, then reduce heat and simmer uncovered for 15–20 minutes or until the chicken is cooked through and tender.
Remove the chicken, shred it with two forks, and return it to the pot.
Add the white beans and corn, then stir in the cream cheese until melted and fully incorporated.
Reduce heat to low, then stir in the sour cream and heavy cream.
Let the chili warm through for another 5–7 minutes, stirring occasionally.
Finish with a squeeze of lime juice. Serve hot with desired toppings.

Notes

To save time, use pre-cooked rotisserie chicken and add it after the broth simmers.
For extra heat, add diced jalapeño or a pinch of cayenne.
Use dairy alternatives to make it lighter or dairy-free.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: American