If you have never tried this comforting bowl of goodness, the Creamy White Chicken Chili with Corn Recipe is sure to become your new favorite weeknight meal. It’s a luscious blend of tender shredded chicken, sweet corn, hearty white beans, and a velvety creamy base that hits all the right notes—flavorful, filling, and with just a hint of gentle heat. This chili transforms simple ingredients into a soul-warming dish that’s perfect for cool evenings or anytime you want a bowl of pure comfort. You’ll love how the creamy texture balances the fresh, bright flavors of green chilies and fresh garnish to create a rich and satisfying experience.
Ingredients You’ll Need
Gathering the ingredients for this recipe is straightforward, but each plays a crucial role in delivering flavor, texture, and vibrant color. The combination of fresh aromatics, spices, and creamy dairy ingredients brings this chili to life, making it your go-to for a cozy meal.
- 1 lb boneless, skinless chicken breasts or thighs: Choose thighs for juicier meat or breasts for a leaner option; cooked and shredded for perfect bite-sized pieces.
- 2 tbsp olive oil: Essential for sautéing onions and garlic, adding a subtle fruity note.
- 1 medium onion, chopped: This adds sweetness and depth when sautéed.
- 2 cloves garlic, minced: Fresh garlic gives an irresistible aroma and flavor foundation.
- 2 cans (15 oz each) white beans: Great Northern or Cannellini beans add creaminess and protein.
- 1 can (15 oz) sweet corn: Adds natural sweetness and a pleasant crunch contrast.
- 1 can (4 oz) diced green chilies: Adds gentle heat and a hint of smokiness.
- 1 cup chicken broth: Builds a flavorful base without overpowering richness.
- 1 cup heavy cream: For a decadent texture, but half-and-half works if you want it lighter.
- 1 tsp ground cumin: Brings a warm, earthy spice that’s classic in chili.
- 1 tsp chili powder: Provides mild heat and complexity.
- 1/2 tsp paprika: Adds subtle smokiness and vibrant color.
- 1/2 tsp salt: Or to taste, it enhances all the other flavors perfectly.
- 1/4 tsp black pepper: Just enough bite to complement the creaminess.
- 1/4 tsp cayenne pepper (optional): For those who love an extra kick.
- 1/2 cup cream cheese (softened): The secret ingredient that makes the chili unbelievably creamy.
- 1 cup shredded Monterey Jack cheese: Melts smoothly and adds gooey deliciousness; cheddar is a fine alternative.
- Fresh cilantro or green onions: For a bright, fresh garnish.
- Tortilla chips: Optional but highly recommended for added crunch.
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 the chicken generously with salt and pepper, then cook it for about 6 to 7 minutes per side until it’s beautifully browned and cooked through. Once done, remove the chicken from the pot and shred it finely with two forks—this shredded chicken will create wonderful texture and flavor throughout the chili.
Step 2: Sauté the Vegetables
Using the same pot, pour in the remaining tablespoon of olive oil. Toss in your chopped onion and let it sauté for 3 to 4 minutes until it softens and begins to turn translucent. Add the minced garlic, cooking for just 30 seconds more until it releases its fragrant aroma. This step builds the flavorful base for the chili.
Step 3: Add the Ingredients
Now it’s time to bring all the star ingredients together: drain and rinse the white beans and add them to the pot with sweet corn, diced green chilies, chicken broth, and heavy cream. Sprinkle in the cumin, chili powder, paprika, salt, black pepper, and cayenne pepper if using. Stir everything thoroughly to blend the flavors beautifully.
Step 4: Simmer the Chili
Bring your chili to a gentle simmer over medium heat. Let it bubble away for 10 to 15 minutes, stirring occasionally. This melds the spices and ingredients into a harmonious, flavorful mixture and allows the corn and beans to soften without losing their delightful texture.
Step 5: Add Cream Cheese and Chicken
Once simmered, stir in the softened cream cheese, letting it melt into the chili to create that signature creamy texture. Add back in the shredded chicken and then sprinkle the shredded Monterey Jack cheese on top. Stir gently until the cheese melts completely, transforming the chili into a luscious, creamy masterpiece.
Step 6: Taste and Adjust
Before serving, taste your chili and tweak seasonings as needed. Maybe a pinch more salt, a dash more pepper, or an extra sprinkle of chili powder depending on your preference. This step personalizes the chili to your ideal flavor balance.
Step 7: Serve
Ladle the creamy white chicken chili into bowls and garnish with fresh cilantro or chopped green onions if you like a fresh pop of color. Don’t forget to serve with crunchy tortilla chips on the side for an amazing texture contrast that everyone will appreciate.
How to Serve Creamy White Chicken Chili with Corn Recipe
Garnishes
Simple garnishes like chopped fresh cilantro or sliced green onions elevate the dish with bright, fresh flavors that balance the richness. A dollop of sour cream or a squeeze of lime juice can add a tantalizing tang that livens up each bite.
Side Dishes
Consider pairing this creamy white chicken chili with warm cornbread, a crisp green salad, or roasted vegetables to round out your meal. The warmth and creaminess of the chili make it a fantastic centerpiece with a variety of complementary sides.
Creative Ways to Present
For a fun twist, serve this chili in bread bowls or top it with a handful of crushed tortilla chips mixed with melted cheese for extra crunch. You can also spoon it over baked potatoes for a hearty and satisfying presentation that’s perfect for family-style meals.
Make Ahead and Storage
Storing Leftovers
Leftover Creamy White Chicken Chili with Corn Recipe keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight, making leftovers even more delicious.
Freezing
This chili freezes well if you want to save some for later. Cool completely before transferring to freezer-safe containers or bags. Freeze for up to 3 months. For best texture upon thawing, avoid adding garnish or tortilla chips until serving.
Reheating
Reheat in a saucepan over medium-low heat, stirring frequently to ensure the cream cheese and cheese stay smooth and do not separate. If the chili seems too thick after reheating, stir in a splash of chicken broth or water to regain the perfect creamy consistency.
FAQs
Can I use rotisserie chicken for this recipe?
Absolutely! Using pre-cooked rotisserie chicken can save time and still yield great results. Just shred it and add it when the recipe calls for the shredded chicken.
Is it possible to make this chili vegetarian?
Yes. Simply omit the chicken and use vegetable broth instead of chicken broth. You might also want to add extra beans or some diced tofu for protein.
Can I substitute the heavy cream with something lighter?
Definitely. Half-and-half or whole milk can be used for a lighter version, though the chili won’t be quite as rich and creamy.
How spicy is the chili? Can I make it milder?
This chili has a gentle heat that you can control by adjusting or omitting the cayenne pepper and green chilies. If you prefer milder food, simply skip those or reduce the amounts.
What kind of white beans work best?
Great Northern beans or Cannellini beans are perfect because they hold their shape and have a creamy texture, complementing the chili beautifully.
Final Thoughts
I can’t recommend the Creamy White Chicken Chili with Corn Recipe enough for anyone looking to cozy up with a bowl of comfort food that’s as nourishing as it is delicious. It’s a heartwarming dish with layers of flavor and texture, making it perfect for sharing with loved ones or enjoying as a solo indulgence. Once you try it, you’ll see why it quickly becomes a staple in your recipe rotation!
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
- Diet: Low Fat
Description
This creamy white chicken chili is a comforting and flavorful dish featuring tender shredded chicken, white beans, sweet corn, and a blend of spices in a rich, cheesy broth. Perfect for a cozy dinner, it combines the smoothness of cream cheese and Monterey Jack cheese to create a luscious chili with a mild heat that can be easily adjusted. Served with fresh garnishes and tortilla chips, it’s a crowd-pleaser that is both hearty and delicious.
Ingredients
Chicken and Base
- 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
Beans and Vegetables
- 2 cans (15 oz each) white beans (such as Great Northern or Cannellini), drained and rinsed
- 1 can (15 oz) sweet corn, drained
- 1 can (4 oz) diced green chilies
Liquids and Dairy
- 1 cup chicken broth
- 1 cup heavy cream (or half-and-half for a lighter version)
- 1/2 cup cream cheese (softened)
- 1 cup shredded Monterey Jack cheese (or cheddar)
Seasonings and Garnish
- 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)
- Fresh cilantro or green onions (for garnish, optional)
- Tortilla chips (for serving, optional)
Instructions
- Cook the Chicken: If your chicken is not yet cooked, heat 1 tablespoon of olive oil in a large pot over medium heat. Season the chicken with salt and pepper and cook for about 6-7 minutes per side until browned and fully cooked. Remove from the pot and shred the chicken with two forks. Set aside.
- Sauté the Vegetables: In the same pot, add the remaining tablespoon of olive oil. Sauté the chopped onion over medium heat for 3-4 minutes until softened. Add the minced garlic and cook for an additional 30 seconds until fragrant.
- Add the Ingredients: To the pot, add the drained white beans, sweet corn, diced green chilies, chicken broth, heavy cream, cumin, chili powder, paprika, salt, black pepper, and optional cayenne pepper. Stir well to combine all ingredients evenly.
- Simmer the Chili: Bring the mixture to a gentle simmer over medium heat. Let it simmer for 10-15 minutes, stirring occasionally, to allow the flavors to meld and the chili to thicken slightly.
- Add Cream Cheese and Chicken: Stir in the softened cream cheese until it melts completely into the chili base. Then add the shredded chicken and shredded Monterey Jack cheese. Stir until the cheese melts and the chili becomes creamy and smooth.
- Taste and Adjust: Give the chili a taste and adjust seasonings as desired. Add more salt, pepper, or spices if you want to suit your flavor preference.
- Serve: Ladle the creamy white chicken chili into bowls. Garnish with fresh cilantro or green onions if using. Serve alongside tortilla chips for added texture and crunch.
Notes
- For a lighter version, substitute heavy cream with half-and-half or milk.
- Use chicken breasts or thighs depending on preference; thighs provide more moisture and flavor.
- If you want more spice, increase the cayenne pepper or add jalapeños.
- Can use shredded rotisserie chicken for convenience.
- Leftovers keep well refrigerated for up to 3 days and reheat gently on stovetop or microwave.
- For a dairy-free version, omit cream cheese and substitute with coconut milk and dairy-free cheese alternatives.
- To thicken chili further, simmer uncovered for a longer time or add a slurry of cornstarch and water.
