Description
This Creamy White Chicken Chili with Corn is a comforting and hearty dish that combines tender chicken, creamy broth, and a hint of spice. With the addition of sweet corn, it’s a perfect cozy meal for chilly nights. Easy to make and packed with flavor!
Ingredients
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1 lb boneless, skinless chicken breasts or thighs (cooked and shredded)
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2 tbsp olive oil (for sautéing)
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1 medium onion, chopped
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2 cloves garlic, minced
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2 cans (15 oz each) white beans (such as Great Northern or Cannellini), drained and rinsed
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1 can (15 oz) sweet corn, drained
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1 can (4 oz) diced green chilies
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1 cup chicken broth
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1 cup heavy cream (or half-and-half for a lighter version)
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1 tsp ground cumin
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1 tsp chili powder
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1/2 tsp paprika
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1/2 tsp salt (or to taste)
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1/4 tsp black pepper
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1/4 tsp cayenne pepper (optional for heat)
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1/2 cup cream cheese (softened)
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1 cup shredded Monterey Jack cheese (or cheddar)
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Fresh cilantro or green onions (for garnish, optional)
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Tortilla chips (for serving, optional)
Instructions
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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 garlic and cook for another 30 seconds until fragrant. -
Add the Ingredients:
To the pot, add the drained and rinsed white beans, sweet corn, green chilies, chicken broth, heavy cream, cumin, chili powder, paprika, salt, pepper, and cayenne pepper (if using). Stir everything together to combine. -
Simmer the Chili:
Bring the chili to a simmer over medium heat. Let it simmer for about 10-15 minutes, stirring occasionally, to allow the flavors to meld together. -
Add Cream Cheese and Chicken:
Add the softened cream cheese to the pot and stir until it melts and combines with the chili base. Add the shredded chicken and shredded Monterey Jack cheese. Stir until the cheese melts and the chili becomes creamy. -
Taste and Adjust:
Taste the chili and adjust the seasonings as needed. You can add more salt, pepper, or spices depending on your preference. -
Serve:
Ladle the creamy white chicken chili into bowls and garnish with fresh cilantro or green onions, if desired. Serve with tortilla chips on the side for extra crunch.
Notes
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For added heat, you can include diced jalapeños or more cayenne pepper.
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This chili can be made in advance and stored in the fridge for up to 3 days. It also freezes well for up to 3 months.
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You can use rotisserie chicken for a quicker prep time.
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For a lighter version, you can substitute the cream cheese and heavy cream with Greek yogurt or light sour cream.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup, Chili, Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving (assuming 6 servings)
- Calories: 400
- Sugar: 6g
- Sodium: 750mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 75mg