If you’re ready for a bona fide hug in a bowl, Creamy White Chicken Chili with Corn is the answer. This hearty, soul-warming chili comes together faster than you can imagine but tastes as if it simmered on your stovetop all day. The combination of juicy chicken, sweet corn, white beans, and a luxuriously creamy broth makes every bite irresistible. Plus, a gentle hint of spice brings just the right amount of warmth, while the pop of lime and sprinkle of fresh cilantro brighten each spoonful. Trust me, this is one recipe you’ll find yourself returning to throughout the year!

Creamy White Chicken Chili with Corn Recipe - Recipe Image

Ingredients You’ll Need

This Creamy White Chicken Chili with Corn proves that sometimes the simplest ingredients make the biggest impact. Each element plays a special role, from lending luscious creaminess to building bold, savory flavor and a colorful presentation.

Olive oil: Gives the base a rich, silky foundation and helps soften the onions for savory flavor.
Yellow onion: Sautéed onion brings sweetness and depth, forming the aromatics backbone of the chili.
Garlic cloves: Freshly minced garlic infuses every bite with unmistakable cozy warmth.
Ground cumin: Cumin adds a rustic earthiness, tying all the Southwestern spices together beautifully.
Chili powder: Adds color, a robust chili flavor, and a mild kick of heat.
Smoked paprika: Just half a teaspoon provides a subtle smokiness for depth and complexity.
Dried oregano: This herb brings a touch of herby brightness to lift all the flavors.
Cayenne pepper (optional): For those who crave an extra touch of heat; sprinkle in to suit your spice preference.
White beans: Use canned beans for ease; they lend satisfying creaminess and plenty of fiber.
Whole kernel corn: Canned corn keeps things easy and brings a lovely, sweet crunch to every spoonful.
Diced green chiles: Mildly spicy green chiles wake up the flavor without overpowering the dish.
Cooked shredded chicken: Rotisserie or leftover chicken shortens prep and soaks up all those flavors.
Low-sodium chicken broth: Adds body to the base while letting the other flavors shine through.
Cream cheese: Cubed and softened, it melts in to create that creamy, dreamy texture.
Sour cream: Extra tang and silkiness, stirred in at the end for impossibly smooth chili.
Salt and pepper: Essential for seasoning, so don’t be shy—taste as you go.
Lime juice: Squeezed in just before serving, the lime brightens and balances every flavor note.
Fresh cilantro: The perfect fresh and vibrant finishing touch.

How to Make Creamy White Chicken Chili with Corn

Step 1: Sautéing the Aromatics

Begin by warming the olive oil in a large, heavy-bottomed pot over medium heat. Toss in the diced yellow onion and give it a gentle stir; let the onion sweat, releasing its fragrance and softening, for about 4 to 5 minutes. Add the minced garlic and all your spices—cumin, chili powder, smoked paprika, oregano, and a touch of cayenne if you’re in the mood for heat. Allow everything to cook together for another minute, just until your kitchen smells irresistible and the spices have fully awakened.

Step 2: Building the Base

Add both cans of white beans (drained and rinsed), the drained whole kernel corn, green chiles, shredded cooked chicken, and chicken broth to the pot. Stir everything well to combine, making sure each ingredient is evenly distributed. Bring the mixture up to a gentle simmer and let it cook for 10 to 15 minutes, stirring every now and then. This allows all the flavors to blend and develop while infusing the broth with extraordinary taste.

Step 3: Making It Creamy

Now comes the magic moment that sets Creamy White Chicken Chili with Corn apart: reduce the heat to low and drop in your cubes of softened cream cheese. Stir patiently until the cream cheese melts completely, turning your chili thick and luxuriously creamy. Scoop in the sour cream, blending it evenly throughout for even more silkiness. Let it all hang out for another 5 minutes on low to marry the flavors.

Step 4: Finishing Touches

Season your chili to taste with salt, pepper, and a generous squeeze of fresh lime juice. Don’t rush this part—the lime makes everything pop and lifts the entire dish. Give the pot a final stir, ladle the chili into bowls, and get ready with your favorite toppings.

How to Serve Creamy White Chicken Chili with Corn

Garnishes

The fun really starts with toppings! For picture-perfect Creamy White Chicken Chili with Corn, scatter on some chopped fresh cilantro and maybe a few extra lime wedges on the side. Try adding sliced jalapeños, thinly sliced green onions, or a sprinkle of shredded cheese for a splash of color and flavor. If you love crunch, toss some crumbled tortilla chips or crispy fried onions on top just before serving.

Side Dishes

This chili is hearty enough to stand alone, but it truly shines with the right sides. Pair your bowl with warm, crusty bread or a soft homemade cornbread for dunking. A simple green salad with a citrusy vinaigrette offers a brilliant, refreshing contrast to the creamy, savory flavors. Whatever you serve alongside, this meal is sure to satisfy.

Creative Ways to Present

You can have fun with how you serve Creamy White Chicken Chili with Corn! For casual gatherings, ladle it into mugs or ramekins so guests can mingle as they enjoy. To make things festive, set up a chili bar with an array of toppings and let everyone customize their bowl. At family dinner, serve the chili family-style in a big pot at the center of the table, inviting everyone to dig in and help themselves.

Make Ahead and Storage

Storing Leftovers

Leftover Creamy White Chicken Chili with Corn tastes even better the next day! Once cooled to room temperature, transfer it into airtight containers and refrigerate. It will keep well for up to four days, so you can enjoy repeat bowls or pack it for a satisfying work lunch.

Freezing

This chili freezes beautifully, making it a real meal prep champion. Simply ladle cooled chili into freezer-safe containers or zip-top bags, leaving a little space for expansion. Freeze for up to three months. Remember to label with the date so you can keep track of your delicious stash.

Reheating

To reheat, simply thaw frozen chili overnight in the fridge if needed, then warm on the stovetop over gentle heat, stirring occasionally until heated through. If it looks a little thick, add a splash of chicken broth to loosen it up. Individual portions can be microwaved, just be sure to stir halfway through for even heating.

FAQs

Can I use chicken thighs instead of chicken breast?

Absolutely! Chicken thighs add even more flavor and stay ultra-juicy in this Creamy White Chicken Chili with Corn. Use whichever pre-cooked chicken you have on hand, whether shredded thighs or breasts, or even a store-bought rotisserie chicken.

Is this chili spicy?

The base recipe has a gentle, cozy warmth, but it’s not overly spicy. If you love a kick, feel free to add extra cayenne or diced jalapeños to taste. If serving children or spice-sensitive folks, omit the cayenne entirely.

Can I make this Creamy White Chicken Chili with Corn dairy-free?

Yes, with a few swaps! Substitute dairy-free cream cheese and sour cream alternatives, which are widely available at most grocery stores. The chili will still be delightfully creamy and full of flavor.

What’s the best way to thicken my chili if it’s too thin?

If you like a thicker consistency, blend 1 cup of the beans with a bit of broth and stir it back in. Alternatively, let the chili simmer uncovered for a few more minutes to reduce and thicken further.

Can I use frozen or fresh corn instead of canned?

Of course! Frozen or fresh sweet corn kernels work wonderfully in this recipe. Simply measure out about 1 to 1 1/2 cups and add them as you would the canned corn for the same sweet crunch.

Final Thoughts

There’s something truly special about a bowl of Creamy White Chicken Chili with Corn—it’s comforting, crowd-pleasing, and guaranteed to lift your spirits. If you’re craving a fuss-free meal that still feels like a treat, give this one a try. I promise, your spoon will keep going back for more!

Creamy White Chicken Chili with Corn Recipe

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4.8 from 26 reviews

Author: admin
Total Time: 35 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This Creamy White Chicken Chili with Corn is a comforting and flavorful twist on traditional chili. Packed with tender chicken, creamy beans, sweet corn, and a touch of spice, it’s a perfect meal for chilly days.

Ingredients

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For the Chili:

1 tablespoon olive oil
1 medium yellow onion, diced
3 garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon smoked paprika
1/4 teaspoon dried oregano
1/4 teaspoon cayenne pepper (optional)
2 (15-ounce) cans white beans, drained and rinsed
1 (15-ounce) can whole kernel corn, drained
1 (4-ounce) can diced green chiles
2 cups cooked shredded chicken (rotisserie or leftover)
2 cups low-sodium chicken broth
4 ounces cream cheese, cubed and softened
1/2 cup sour cream
Salt and pepper to taste
Juice of 1 lime
Fresh cilantro, for garnish

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Instructions

Heat the olive oil: In a large pot over medium heat, sauté the onion until softened. Add garlic, cumin, chili powder, smoked paprika, oregano, and cayenne; cook until fragrant.
Add ingredients: Stir in white beans, corn, green chiles, chicken, and broth. Simmer for 10–15 minutes.
Make it creamy: Reduce heat, add cream cheese and sour cream. Simmer for another 5 minutes.
Season and serve: Add salt, pepper, and lime juice. Garnish with cilantro before serving.

Notes

For extra creaminess, blend 1 cup of the beans with a splash of broth before adding to the pot.
You can also add diced jalapeños for more heat or top with shredded cheese and tortilla strips.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course, Soup
Method: Stovetop
Cuisine: American, Southwestern