If you’re searching for that cozy fall or winter bowl of comfort, Creamy White Chicken Chili with Corn is the answer—hearty, tangy, and rich, with just enough heat to keep things interesting. Imagine shredded chicken gently enveloped in a silky, spiced broth, paired with sweet corn, creamy white beans, and bright green chilies. Every spoonful feels like a warm hug, and I promise it’ll quickly become your go-to for family dinners or any gathering where you want to impress.
Ingredients You’ll Need
Ingredients You’ll Need
One of the best parts of Creamy White Chicken Chili with Corn is how easily the magic comes together with simple but purposeful ingredients. Each component in this list adds an important note, whether that’s a pop of color, a layer of creaminess, or a hint of spice—so don’t skip the stars of the show!
- Olive oil: This is the flavor base—always go with a fresh, fruity olive oil for sautéing your onions and spices.
- Onion: A diced onion adds natural sweetness and rounds out the savory flavors.
- Garlic: Freshly minced garlic gives your chili that irresistible depth and aroma.
- Ground cumin: For a warm, earthy backbone that’s classic in any chili.
- Dried oregano: Oregano brings in a subtle peppery brightness.
- Chili powder: The all-purpose spice that gives a signature chili flavor.
- Cayenne pepper (optional): Add a pinch if you like more heat, or leave it out for a milder bowl.
- Shredded chicken (cooked): Rotisserie chicken is a weeknight lifesaver, but poached chicken works beautifully too.
- White beans: Creamy and protein-packed; canned beans are speedy but you can use cooked from-scratch if preferred.
- Sweet corn: Corn adds bursts of sweetness and gorgeous color (fire-roasted corn is delicious for extra flavor).
- Diced green chilies: A hint of mild warmth and tang—don’t skip!
- Low-sodium chicken broth: The flavorful liquid foundation that ties it all together.
- Cream cheese: The secret to velvety smooth, creamy chili.
- Sour cream: For tang and extra silkiness in the final simmer.
- Salt and black pepper: To bring out every nuance of flavor—taste as you go.
- Lime juice: Just a splash brightens up the entire pot at the end.
- Chopped fresh cilantro: Adds a fresh, herby finish (garnish just before serving).
- Shredded Monterey Jack cheese (optional): For cheese lovers, a melty, creamy crown on every bowl.
How to Make Creamy White Chicken Chili with Corn
Step 1: Sauté Aromatics and Spices
Begin by heating the olive oil in a large pot or Dutch oven over medium heat. Toss in your diced onions and let them sweat for about 3 to 4 minutes, stirring occasionally until they’re soft and almost translucent. Don’t rush this step—the aroma will tell you it’s time for garlic, cumin, oregano, chili powder, and a pinch of cayenne if you’re feeling adventurous. Stir everything well and cook for another 30 seconds, just until the spices release their fragrance. This is where the flavor depth starts!
Step 2: Build the Chili Base
Add the cooked shredded chicken straight into the aromatic mixture, followed by the white beans, corn, green chilies, and chicken broth. Stir everything together so the flavors begin to mingle—at this point, it’ll look hearty and beautifully colorful. Bring the mixture up to a gentle simmer on medium-low heat; this helps all the goodness start to marry together.
Step 3: Add the Creaminess
Reduce the heat to low, then add your softened cream cheese. Stir gently, making sure it melts and fully incorporates into the broth—be patient here and watch as the chili transforms into something thick, luscious, and dreamy. Once the cream cheese is blended in, stir in the sour cream for that final silky touch. Let the chili keep simmering gently for another 5 to 10 minutes, just to let everything thicken up. Don’t forget to add salt, black pepper, and a squeeze of lime juice at the end to make all the flavors pop!
How to Serve Creamy White Chicken Chili with Corn
Garnishes
This is where you make your Creamy White Chicken Chili with Corn look and taste like a showstopper. Top each bowl with a big spoonful of chopped fresh cilantro, a generous pinch of shredded Monterey Jack cheese, and maybe an extra dollop of sour cream. The contrast of colors and textures turns every bowl into an occasion.
Side Dishes
Pair your chili with warm, crusty bread, soft flour tortillas, or a heap of fluffy rice to soak up that luscious broth. Tortilla chips are fantastic for scooping, and a simple green salad with a zippy dressing makes a fresh counterpoint to the richness of the soup.
Creative Ways to Present
For a party or potluck, ladle your Creamy White Chicken Chili with Corn into small mugs or ramekins for easy, personal servings. If you’re entertaining, set up a chili bar with bowls of garnishes—diced avocado, jalapeño slices, pickled onions, and more—so everyone can customize their perfect bowl.
Make Ahead and Storage
Storing Leftovers
Store any leftover chili in an airtight container in the refrigerator. Creamy White Chicken Chili with Corn actually gets better with a little time—the flavors deepen and meld together overnight. It’ll keep well for up to 4 days, and makes for a hearty and satisfying lunch the next day.
Freezing
If you want to make a big batch for future meals, let the chili cool completely before transferring to freezer-safe containers. Freeze for up to three months. Thaw overnight in the refrigerator before reheating to preserve the creamy texture. Just know that dairy-rich soups can sometimes separate a bit, but a good stir when reheating will bring it right back.
Reheating
To reheat, place leftovers in a pot over low to medium heat, stirring occasionally until hot. You can also microwave individual servings; just cover the bowl with a microwave-safe lid and stir midway through heating. If it’s too thick, add a splash of chicken broth or water to loosen it up.
FAQs
Can I use rotisserie chicken for this recipe?
Absolutely! Rotisserie chicken is a weeknight lifesaver and brings loads of flavor and tenderness—just shred the meat and toss it in right after sautéing the aromatics for extra convenience.
What type Main Course
Great Northern beans or cannellini beans work perfectly in Creamy White Chicken Chili with Corn. They’re mild-flavored and creamy without being mushy, making them the ideal match for the other ingredients.
How spicy is this chili, and how can I adjust it?
As written, this recipe is flavorful with just a hint of heat from the green chilies and optional cayenne. For more kick, add extra cayenne or even diced fresh jalapeños; for a milder bowl, simply skip the cayenne and stick with mild chilies.
What can I substitute for cream cheese?
If you’re out of cream cheese or want a slightly lighter version, substitute with an equal amount of Greek yogurt or mascarpone. It won’t be quite as rich, but you’ll still get a beautiful creamy consistency.
Can I make this chili in a slow cooker?
Yes! Just add all the ingredients except the cream cheese and sour cream to your slow cooker and cook on low for 4 to 6 hours. Stir in the cream cheese and sour cream at the end, letting them melt in before serving.
Final Thoughts
There’s nothing like sharing a steaming bowl of Creamy White Chicken Chili with Corn—whether it’s a regular Tuesday night or a special family gathering. This recipe is pure comfort, endlessly adaptable, and always a crowd-pleaser. Give it a try, and watch how effortlessly it brings everyone to the table for seconds!
Print
Creamy White Chicken Chili with Corn Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
This Creamy White Chicken Chili with Corn is a comforting and flavorful twist on traditional chili. Packed with tender chicken, hearty white beans, sweet corn, and a creamy broth, this dish is perfect for a cozy meal any day of the week.
Ingredients
Chili:
- 1 tablespoon olive oil
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 1½ teaspoons ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon chili powder
- ¼ teaspoon cayenne pepper (optional)
- 4 cups cooked shredded chicken (rotisserie or poached)
- 2 (15-ounce) cans white beans (drained and rinsed)
- 1 (15-ounce) can sweet corn (drained)
- 1 (4-ounce) can diced green chilies
- 2 cups low-sodium chicken broth
- 4 ounces cream cheese (softened and cubed)
- ½ cup sour cream
- salt and black pepper to taste
- juice of ½ lime
- chopped fresh cilantro (for garnish)
- shredded Monterey Jack cheese (for topping, optional)
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook for 3–4 minutes until softened.
- Stir in the garlic, cumin, oregano, chili powder, and cayenne if using. Cook for another 30 seconds until fragrant.
- Add the shredded chicken, white beans, corn, green chilies, and chicken broth. Stir to combine and bring to a simmer.
- Reduce heat to low, add the cream cheese, and stir until melted and fully incorporated. Stir in the sour cream, then simmer for 5–10 minutes until the chili thickens slightly.
- Season with salt, pepper, and lime juice to taste. Serve hot, topped with cilantro, shredded cheese, or extra sour cream if desired.
Notes
- For extra flavor, use fire-roasted corn or add a splash of hot sauce.
- Leftovers thicken nicely and make great next-day lunches.
- You can also cook raw chicken directly in the broth, then shred it before adding dairy.
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 6 g
- Protein: 34 g
- Cholesterol: 90 mg
