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
Scale
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
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
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 390
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 80 mg
