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