Creamy White Chicken Chili with Corn

There’s something so comforting about a hearty bowl of chili, and this Creamy White Chicken Chili with Corn takes it to the next level! With tender chunks of chicken, sweet corn, and a rich, velvety broth, this chili is a warm hug in a bowl. It’s the kind of dish you crave after a long day, especially when you want something cozy yet lighter than your usual chili. The creaminess is perfectly balanced with a touch of spice, making it feel indulgent without being overwhelming. Trust me, this is the chili you’ll want to make on repeat!

Why You’ll Love Creamy White Chicken Chili with Corn

Comforting & Hearty: Every spoonful is packed with tender chicken, hearty beans, sweet corn, and a creamy broth that will make you feel like you’re wrapped in a cozy blanket.

Quick & Easy: Ready in under 45 minutes, this chili is perfect for busy weeknights or lazy weekends. No need to spend hours simmering—just toss the ingredients in, and you’re good to go.

Versatile & Customizable: Whether you like it spicy or mild, you can adjust the heat to your liking. Add more chilies for a kick, or keep it mild for the whole family to enjoy. It’s also easy to swap in different veggies or beans to suit your taste.

Lightened-Up Comfort Food: This recipe is creamy and rich, but it’s also lighter than traditional beef chili, thanks to lean chicken and a lighter cream base. You get all the comforting goodness with none of the guilt!

Perfect for a Crowd: This chili makes a big batch, so it’s perfect for serving a crowd. It’s great for parties, family gatherings, or just having leftovers to enjoy for days!

Ingredients

Here’s everything you’ll need to make this creamy, flavorful chili:

• For the Chili:
  • Boneless, skinless chicken breasts (or thighs)
  • Onion
  • Garlic
  • Green chilies (canned or fresh)
  • Sweet corn (fresh, frozen, or canned)
  • White beans (like cannellini or great northern beans)
  • Chicken broth
  • Heavy cream (or half-and-half for a lighter version)
  • Ground cumin
  • Ground chili powder
  • Dried oregano
  • Salt and pepper
• For Garnish:
  • Shredded cheese (cheddar, Monterey Jack, or a blend)
  • Fresh cilantro (optional)
  • Sour cream (optional)
  • Lime wedges (optional)

(Note: Full ingredient measurements are provided in the recipe card above.)

Instructions

It’s time to get cooking and enjoy the creamy goodness of this chili!

1. Prepare the Chicken

In a large pot or Dutch oven, heat a little olive oil over medium heat. Season your chicken breasts (or thighs) with salt, pepper, cumin, and chili powder. Add the chicken to the pot and cook for about 5-7 minutes per side, or until golden brown and fully cooked. Once the chicken is cooked, remove it from the pot and set it aside to cool slightly before shredding it.

2. Sauté the Veggies

In the same pot, add a bit more olive oil if needed and sauté the chopped onion and garlic over medium heat for about 3-4 minutes until softened and fragrant. Stir in the green chilies, and cook for another minute to let the flavors blend.

3. Build the Chili

Once the onions and garlic are softened, add the chicken broth, white beans, sweet corn, and shredded chicken to the pot. Stir everything together and bring the mixture to a simmer. Let it cook for about 10-15 minutes, allowing the flavors to meld and the broth to reduce slightly.

4. Add the Creaminess

Once the chili has simmered, reduce the heat to low and stir in the heavy cream (or half-and-half for a lighter option). Mix well, and let it cook for another 5 minutes until everything is heated through and creamy. Taste and adjust seasoning with salt, pepper, or more chili powder if desired.

5. Serve & Garnish

Ladle the creamy chili into bowls and top with your favorite garnishes—shredded cheese, fresh cilantro, a dollop of sour cream, and a squeeze of lime juice for an extra burst of flavor.

Nutrition Facts

Servings: 6
Calories per serving: 380
Total Fat: 20g

• Saturated Fat: 8g
• Trans Fat: 0g
  Cholesterol: 75mg
  Sodium: 840mg
  Total Carbohydrates: 20g
• Dietary Fiber: 5g
• Sugars: 3g
  Protein: 28g
  Vitamin A: 8%
  Vitamin C: 12%
  Calcium: 15%
  Iron: 10%
  Potassium: 450mg

Preparation Time

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

How to Serve Creamy White Chicken Chili with Corn

This chili is hearty enough to stand alone, but here are a few ideas to make your meal even more special:

• Cornbread: Serve a warm slice of cornbread on the side to soak up all that creamy broth. It’s a classic pairing!
• Tortilla Chips: Add some crunch with a side of tortilla chips, or sprinkle them over the chili for extra texture.
• Side Salad: A simple green salad with a light vinaigrette balances out the richness of the chili perfectly.
• Garlic Bread: Warm, buttery garlic bread is always a good idea to go alongside this comforting dish.

Additional Tips

• Shred the Chicken Easily: If you want to save time, you can cook the chicken in a slow cooker, shred it, and add it to the chili when it’s time to combine the ingredients. This makes for super tender chicken that falls apart easily.
• Make it Spicy: If you like a bit of heat, add some diced jalapeños or extra green chilies to the mix. You can also stir in some hot sauce or red pepper flakes to kick up the spice level.
• Freezer-Friendly: This chili freezes beautifully! Simply let it cool, portion it into freezer-safe containers, and store it in the freezer for up to 3 months. To reheat, simply thaw in the fridge overnight and warm it on the stove.
• Make it Dairy-Free: You can substitute coconut milk or a dairy-free cream alternative to keep it creamy without the dairy.

FAQ Section

Q1: Can I use rotisserie chicken for this recipe?
A1: Absolutely! Using rotisserie chicken will save you time and add even more flavor to the chili. Just shred the chicken and add it to the pot with the beans and broth.

Q2: Can I use frozen corn instead of fresh?
A2: Yes! Frozen corn works perfectly in this recipe. Just toss it in with the other ingredients and let it cook as the chili simmers.

Q3: How spicy is this chili?
A3: The heat level of this chili is fairly mild, but you can easily adjust it to your taste. Add extra green chilies, jalapeños, or hot sauce to make it as spicy as you like.

Q4: Can I use other beans besides white beans?
A4: Yes! While white beans like cannellini or great northern beans are ideal for this recipe, you can substitute them with pinto beans or even kidney beans if you prefer.

Q5: How do I store leftovers?
A5: Store any leftovers in an airtight container in the fridge for up to 4 days. This chili also freezes well for up to 3 months.

Q6: Can I use half-and-half instead of heavy cream?
A6: Yes, you can! Half-and-half will provide a lighter version of the creamy broth without sacrificing much flavor.

Q7: Can I make this chili in a slow cooker?
A7: Yes! For a slow-cooked version, simply add all of the ingredients (except the cream) to the slow cooker, and cook on low for 6 hours or high for 3 hours. Stir in the cream during the last 10 minutes.

Q8: Can I add more vegetables to the chili?
A8: Absolutely! Feel free to add chopped bell peppers, zucchini, or even carrots for added flavor and nutrition.

Q9: Is this recipe gluten-free?
A9: Yes! This recipe is naturally gluten-free, so you don’t need to worry about any substitutions.

Q10: Can I make this chili spicier for a more bold flavor?
A10: Yes! Add some diced jalapeños, more green chilies, or your favorite hot sauce to give the chili a spicy punch. You can also increase the chili powder for an extra kick!

Conclusion

This Creamy White Chicken Chili with Corn is the ultimate comforting dish that strikes the perfect balance between creamy, savory, and slightly spicy. It’s the kind of meal that will warm you from the inside out, filling your kitchen with irresistible smells. Whether you’re cooking for a family dinner or prepping for a cozy night in, this chili is bound to become a new favorite. Grab the ingredients and start simmering—you’re in for a treat!

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