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Creamy White Chicken Chili with Corn Recipe

Creamy White Chicken Chili with Corn Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 26 reviews
  • Author: Melanie
  • 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

Scale

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

  1. 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.
  2. Stir in the garlic, cumin, oregano, chili powder, and cayenne if using. Cook for another 30 seconds until fragrant.
  3. Add the shredded chicken, white beans, corn, green chilies, and chicken broth. Stir to combine and bring to a simmer.
  4. 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.
  5. 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