If you are craving a dish that feels like a warm hug on a chilly day, this Creamy White Chicken Chili with Corn Recipe is an absolute must-try. It’s packed with tender shredded chicken, sweet corn, and creamy textures that blend beautifully with a perfect hint of spices, creating a comforting and flavorful meal that feels both hearty and fresh at the same time. Whether you are cooking for family or friends, this chili promises to become one of your go-to favorites for busy weeknights or cozy weekend dinners.
Ingredients You’ll Need
Don’t be intimidated by the ingredient list because this Creamy White Chicken Chili with Corn Recipe relies on simple, everyday pantry staples that come together magically. Each component plays an essential role: beans give the chili a creamy body, corn adds sweet crunch, and the spices bring that signature chili warmth without overpowering the dish.
- 1 lb boneless, skinless chicken breasts or thighs (cooked and shredded): Choose whichever you prefer for juicy, tender meat that soaks up all the flavors perfectly.
- 2 tbsp olive oil (for sautéing): Adds richness and helps soften the onions and garlic without sticking.
- 1 medium onion, chopped: Provides a sweet and savory base for layers of flavor.
- 2 cloves garlic, minced: Brings aromatic depth and warmth to the chili.
- 2 cans (15 oz each) white beans (Great Northern or Cannellini), drained and rinsed: These beans blend smoothly into the chili, giving it a creamy texture and mild taste.
- 1 can (15 oz) sweet corn, drained: Adds a gentle sweetness and a pleasant pop of texture throughout.
- 1 can (4 oz) diced green chilies: Adds subtle heat and a fresh, tangy tomato flavor distinctive to white chili.
- 1 cup chicken broth: Essential for simmering, it infuses the chili with savory depth.
- 1 cup heavy cream (or half-and-half for a lighter version): Creates the wonderfully creamy base that makes this chili irresistibly rich.
- 1 tsp ground cumin: Gives that warm, earthy note that’s key for classic chili spice.
- 1 tsp chili powder: Balances the flavors with mild heat and complexity.
- 1/2 tsp paprika: Imparts a smoky sweetness that layers beautifully with the other spices.
- 1/2 tsp salt (or to taste): Enhances all the flavors throughout the chili.
- 1/4 tsp black pepper: Adds subtle bite and contrast.
- 1/4 tsp cayenne pepper (optional for heat): A little kick for those who like their chili on the spicier side.
- 1/2 cup cream cheese (softened): Melts into the chili for extra silkiness and tang.
- 1 cup shredded Monterey Jack cheese (or cheddar): Provides a melty, gooey texture and cheesy flavor boost.
- Fresh cilantro or green onions (for garnish, optional): Adds brightness and a fresh herbal finish.
- Tortilla chips (for serving, optional): Perfect for scooping or adding a delightful crunch on the side.
How to Make Creamy White Chicken Chili with Corn Recipe
Step 1: Cook the Chicken
Start by heating 1 tablespoon of olive oil in a large pot over medium heat. Season your chicken breasts or thighs with a pinch of salt and pepper. Cook the chicken until beautifully browned on both sides and fully cooked through, about 6 to 7 minutes per side. Once done, remove it from the pot and shred it using two forks. This shredded chicken will soak up all the delicious flavors when added later.
Step 2: Sauté the Vegetables
In the same pot, add the remaining tablespoon of olive oil and toss in your chopped onion. Sauté for 3 to 4 minutes until they become soft and translucent. Then add the minced garlic and cook for another 30 seconds, just until it releases that wonderful fragrant aroma. This combo is the flavorful foundation for your chili.
Step 3: Add Ingredients to the Pot
Now, it’s time to add the heart of your chili. Toss in the drained and rinsed white beans, sweet corn, diced green chilies, and chicken broth. Pour in the heavy cream and then sprinkle the ground cumin, chili powder, paprika, salt, black pepper, and cayenne pepper if you want some extra heat. Stir everything well to combine all those fantastic flavors.
Step 4: Let It Simmer
Bring your chili up to a gentle simmer over medium heat. Let it bubble softly for 10 to 15 minutes while you stir occasionally. This simmering stage is where all the ingredients get to know each other and meld into that deeply comforting flavor you’re craving.
Step 5: Add the Cream Cheese and Chicken
Once the chili is nicely simmered, add the softened cream cheese and stir it gently until it melts completely, turning the chili luxuriously creamy. Then mix in your shredded chicken and the shredded Monterey Jack cheese. Keep stirring until the cheese melts and the chili achieves that perfect, smooth richness.
Step 6: Taste and Adjust
This is your moment to shine as chef! Taste your chili and adjust the seasoning to your liking by adding more salt, pepper, or spices. It’s all about creating a balance that suits your personal taste perfectly.
Step 7: Serve It Up
Ladle your creamy white chicken chili into bowls and top with freshly chopped cilantro or green onions for just the right fresh twist. Serve alongside crispy tortilla chips for dipping or crunch. You’re all set to enjoy a beautiful bowl of comfort and flavor.
How to Serve Creamy White Chicken Chili with Corn Recipe
Garnishes
Fresh herbs like cilantro or sliced green onions elevate this creamy white chicken chili by adding a vibrant pop of color and brightness. For an added touch, a dollop of sour cream or a squeeze of fresh lime juice can brighten those rich, creamy flavors beautifully.
Side Dishes
This chili pairs wonderfully with simple sides like warm cornbread, a leafy green salad, or even a crunchy taco salad for a Tex-Mex twist. Tortilla chips, baked potatoes, or a crusty baguette also complement the creamy, hearty texture.
Creative Ways to Present
For an appealing presentation, serve the chili in mini cast-iron skillets or hollowed-out bread bowls for a rustic look. Top with cheese melts and let guests add their favorite garnishes like jalapeños, avocado slices, or a drizzle of hot sauce to personalize their bowl.
Make Ahead and Storage
Storing Leftovers
Allow the chili to cool completely before transferring it to airtight containers. Store leftovers in the refrigerator for up to 3-4 days. The flavors will deepen, making your second meal even tastier!
Freezing
This Creamy White Chicken Chili with Corn Recipe freezes beautifully. Portion it out into freezer-safe containers or bags, leaving room for expansion, and freeze for up to 3 months. Remember that cream-based dishes may thicken upon thawing, so giving it a good stir will restore the texture.
Reheating
Reheat gently over low to medium heat on the stovetop, stirring frequently to prevent sticking and to bring back the creamy consistency. You can also microwave individual portions in short intervals, stirring in between, until warmed through.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs add a bit more richness and stay juicy and tender, which works wonderfully in this creamy chili.
Is there a vegetarian version of this chili?
Yes, you can omit the chicken and add extra beans or sautéed vegetables like zucchini and bell peppers to keep the chili hearty and satisfying.
Can I make this recipe in a slow cooker?
Yes, brown the chicken and sauté the onions and garlic first, then transfer all ingredients to a slow cooker and cook on low for 4-6 hours. Add cheeses and cream at the end for that creamy finish.
What can I substitute for heavy cream?
Half-and-half works great for a lighter version. For dairy-free, coconut cream is a tasty alternative, giving a subtle sweetness that complements the chili.
How spicy is this chili?
This recipe is mildly spiced, but you can easily increase the heat by adding more cayenne pepper or fresh jalapeños to tailor it to your liking.
Final Thoughts
Making this Creamy White Chicken Chili with Corn Recipe is like inviting warmth and a touch of cozy comfort into your kitchen. With every spoonful, you get rich creaminess, a perfect blend of spices, and that satisfying crunch of corn that keeps you coming back for more. Give it a try—it’s destined to become a cherished staple in your recipe collection.
Print
Creamy White Chicken Chili with Corn Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This creamy white chicken chili is a comforting, flavorful dish perfect for a cozy meal. Made with tender shredded chicken, white beans, sweet corn, and a creamy blend of cheeses and spices, it offers a delicious twist on traditional chili. The recipe balances savory and mildly spicy flavors, making it a crowd-pleaser suitable for family dinners or gatherings.
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts or thighs (cooked and shredded)
- 2 tbsp olive oil (for sautéing)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cans (15 oz each) white beans (Great Northern or Cannellini), drained and rinsed
- 1 can (15 oz) sweet corn, drained
- 1 can (4 oz) diced green chilies
- 1 cup chicken broth
- 1 cup heavy cream (or half-and-half for a lighter version)
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp paprika
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper (optional for heat)
- 1/2 cup cream cheese (softened)
- 1 cup shredded Monterey Jack cheese (or cheddar)
- Fresh cilantro or green onions (for garnish, optional)
- Tortilla chips (for serving, optional)
Instructions
- Cook the Chicken: If you haven’t cooked the chicken yet, heat 1 tbsp of olive oil in a large pot over medium heat. Season the chicken with a pinch of salt and pepper. Cook the chicken until browned on both sides and fully cooked through, about 6-7 minutes per side. Remove the chicken from the pot and shred it using two forks. Set aside.
- Sauté the Vegetables: In the same pot, heat the remaining 1 tbsp of olive oil. Add the chopped onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
- Add the Ingredients: Add the drained and rinsed white beans, sweet corn, diced green chilies, chicken broth, heavy cream, ground cumin, chili powder, paprika, salt, black pepper, and cayenne pepper if using, into the pot. Stir everything together to combine well.
- Simmer the Chili: Bring the chili to a simmer over medium heat. Let it simmer for 10-15 minutes, stirring occasionally, allowing the flavors to meld and the mixture to thicken slightly.
- Add Cream Cheese and Chicken: Add the softened cream cheese and stir until it melts and incorporates into the chili base. Then add the shredded chicken and shredded Monterey Jack cheese. Stir until the cheese is melted and the chili becomes creamy and well combined.
- Taste and Adjust: Taste the chili and adjust seasonings as desired. You can add more salt, pepper, or spices to suit your preference.
- Serve: Ladle the creamy white chicken chili into bowls. Garnish with fresh cilantro or green onions if desired, and serve with tortilla chips on the side for added crunch.
Notes
- For a lighter version, you can substitute heavy cream with half-and-half.
- Adjust the cayenne pepper according to your heat preference or omit for a milder chili.
- Use shredded cheddar cheese as an alternative to Monterey Jack for a sharper flavor.
- Leftovers keep well in the refrigerator for up to 3 days; reheat gently on the stove.
- This chili can be made ahead and refrigerated to enhance the flavors.
