If you’re craving something that perfectly balances comfort and zest, the Creamy White Chicken Chili with Corn Recipe is an absolute must-try. This hearty dish blends tender chicken, sweet corn, and creamy white beans with a subtle kick of spices, all melted together into a rich, velvety chili that feels like a warm hug on a chilly day. It’s a game-changer for chili lovers who want something a little different and incredibly satisfying without long hours in the kitchen.
Ingredients You’ll Need
This recipe is a celebration of simple, wholesome ingredients that each play a vital role in creating depth, creaminess, and just the right touch of heat. From fresh aromatics to smooth cheeses, every ingredient contributes to the magic of this chili.
- 1 lb boneless, skinless chicken breasts or thighs: Cooked and shredded, this is the protein-packed star that makes the chili hearty and filling.
- 2 tbsp olive oil: Essential for sautéing your onions and garlic to bring out their sweet, savory flavors.
- 1 medium onion, chopped: Adds a mild pungency and sweetness that forms the chili’s flavor base.
- 2 cloves garlic, minced: Provides a fragrant punch that lifts every spoonful.
- 2 cans (15 oz each) white beans (Great Northern or Cannellini), drained and rinsed: These beans bring creamy texture and subtle earthiness.
- 1 can (15 oz) sweet corn, drained: Sweet kernels add bursts of color and a gentle crunch.
- 1 can (4 oz) diced green chilies: Delivers mild heat and a smoky undertone.
- 1 cup chicken broth: The flavorful liquid base that melds ingredients together.
- 1 cup heavy cream: Or half-and-half for a lighter option, providing rich, silky creaminess.
- 1 tsp ground cumin: Adds warm, earthy notes that complement the chicken perfectly.
- 1 tsp chili powder: Brings traditional chili seasoning with a subtle smoky heat.
- 1/2 tsp paprika: Sweet and mildly spicy, it deepens the flavor profile.
- 1/2 tsp salt: Enhances all the savory elements.
- 1/4 tsp black pepper: Gives a gentle bite without overpowering.
- 1/4 tsp cayenne pepper (optional): For those who love a bit more heat in their creamy white chicken chili with corn recipe.
- 1/2 cup cream cheese, softened: Melts into the chili for that luscious creaminess.
- 1 cup shredded Monterey Jack cheese: Or cheddar, it adds gooey, melty goodness and a mild tang.
- Fresh cilantro or green onions: For garnish to bring freshness and a pop of color.
- Tortilla chips: Optional, but they provide a delightful crunchy contrast when serving.
How to Make Creamy White Chicken Chili with Corn Recipe
Step 1: Cook the Chicken
Start by heating a tablespoon of olive oil in a large pot over medium heat. If your chicken isn’t cooked yet, season the breasts or thighs lightly with salt and pepper, then sear them until golden brown on both sides and cooked through, about 6 to 7 minutes per side. Once done, remove from the pot and shred the chicken using two forks. This shredded chicken will melt effortlessly into the chili, making every bite wonderfully tender.
Step 2: Sauté the Vegetables
Using the same pot, add the remaining tablespoon of olive oil and toss in your chopped onion. Sauté for 3 to 4 minutes until the onion softens and becomes translucent, releasing its natural sweetness. Then, add minced garlic and cook it for about 30 seconds until fragrant. This step is crucial for layering the chili’s foundational flavors.
Step 3: Add the Ingredients
Now, it’s time to build the chili’s body. Pour in the drained white beans, sweet corn, diced green chilies, chicken broth, and heavy cream. Sprinkle in all your spices—cumin, chili powder, paprika, salt, black pepper, and cayenne if you’re feeling bold. Stir everything together until well combined. It’s the beautiful mix of these ingredients that gives the chili its signature creamy texture and vibrant flavor.
Step 4: Simmer the Chili
Bring the pot to a gentle simmer over medium heat. Let it bubble softly for 10 to 15 minutes, stirring occasionally so that all the flavors have time to meld and develop. The aroma filling your kitchen will be absolutely irresistible by the end of this step.
Step 5: Add Cream Cheese and Chicken
Time to take this chili to the next level of creaminess! Add the softened cream cheese, stirring until it melts fully into the chili base. Then fold in your shredded chicken and shredded Monterey Jack cheese. Continue stirring until the cheese melts completely, transforming the chili into a rich, velvety delight that’s both comforting and indulgent.
Step 6: Taste and Adjust
Give your creamy white chicken chili with corn recipe a taste test and adjust the seasonings if needed. More salt, pepper, or a sprinkle of extra chili powder can fine-tune it perfectly to your preference. This step is what makes the dish truly yours.
Step 7: Serve
Ladle the chili into warm bowls and garnish with fresh cilantro or green onions to add brightness and texture. Serve with crispy tortilla chips on the side if you want a fun crunch that complements the silky chili perfectly.
How to Serve Creamy White Chicken Chili with Corn Recipe
Garnishes
Fresh herbs like cilantro or sliced green onions bring a fresh, vibrant contrast to the rich and creamy chili. A dollop of sour cream or shredded cheese on top also adds a lovely finishing touch that melts slightly into the warmth.
Side Dishes
Pair your creamy white chicken chili with crunchy tortilla chips, warm cornbread, or a simple green salad to balance the meal. Each side enhances the chili’s flavors and textures, making your dinner complete and satisfying.
Creative Ways to Present
For a fun twist, serve the chili in mini bread bowls or hollowed-out bell peppers. You could also use colorful bowls to showcase the chili’s inviting creamy white and golden hues, turning every meal into a delightful feast for the eyes as well as the palate.
Make Ahead and Storage
Storing Leftovers
This chili keeps beautifully in the fridge for up to 4 days when stored in an airtight container. The flavors often deepen overnight, making the leftovers taste even better.
Freezing
If you’d like to save some for later, you can freeze the chili in a freezer-safe container for up to 3 months. Just be sure to thaw it gradually in the refrigerator before reheating to maintain the creamy texture.
Reheating
Reheat the chili gently on the stovetop over low heat, stirring occasionally to prevent sticking and ensure the cheese and cream blend back smoothly. You may want to add a splash of chicken broth or cream to loosen it up if it has thickened too much after refrigeration.
FAQs
Can I use frozen corn instead of canned in this recipe?
Absolutely! Frozen corn works wonderfully and may even provide a fresher taste. Just thaw and drain it before adding to the chili.
What can I substitute for cream cheese?
You can use mascarpone or a bit of sour cream as a substitute. Both provide creaminess but will slightly change the flavor profile.
Is it possible to make this recipe vegetarian?
Yes! Simply omit the chicken and use vegetable broth instead of chicken broth. You can add extra beans or hearty vegetables like zucchini to keep it filling.
How spicy is this chili? Can I reduce the heat?
This recipe has a mild heat level that’s easily adjustable by leaving out the cayenne pepper and reducing chili powder if desired, perfect for all taste preferences.
What cheese works best if I can’t find Monterey Jack?
Cheddar, Colby Jack, or even Pepper Jack for a little extra spice are great alternatives to Monterey Jack and will melt nicely into the chili.
Final Thoughts
This Creamy White Chicken Chili with Corn Recipe is one of those rare dishes that feels both indulgent and wholesome at the same time. It’s easy enough for a weeknight, yet special enough to impress friends and family. If you’re looking for a new favorite comfort food, I encourage you to give it a try—you’ll fall in love with how the creamy texture and flavorful ingredients come together in every bowlful.
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
Description
This Creamy White Chicken Chili with Corn is a rich and comforting dish that perfectly balances tender shredded chicken, white beans, sweet corn, and a blend of spices in a creamy broth. Simmered with cream cheese and Monterey Jack cheese, this chili offers a velvety texture and flavorful warmth, making it ideal for a hearty lunch or dinner. Garnished with fresh cilantro or green onions and served with crunchy tortilla chips, it’s a delightful twist on classic chili recipes.
Ingredients
Chicken
- 1 lb boneless, skinless chicken breasts or thighs (cooked and shredded)
- 1 tbsp olive oil (for cooking chicken)
- Salt and pepper (for seasoning chicken)
Vegetables and Beans
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cans (15 oz each) white beans (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)
Spices
- 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)
Extras
- 2 tbsp olive oil (for sautéing onion and garlic)
- Fresh cilantro or green onions (for garnish, optional)
- Tortilla chips (for serving, optional)
Instructions
- Cook the Chicken: Heat 1 tablespoon of olive oil in a large pot over medium heat. Season the chicken breasts or thighs with salt and pepper. Cook the chicken for about 6-7 minutes on each side until browned and fully cooked. Remove from the pot and shred with two forks. Set aside.
- Sauté the Vegetables: In the same pot, add the remaining 1 tablespoon of olive oil. Add the chopped onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for an additional 30 seconds until fragrant.
- Add the Ingredients: Add the drained and rinsed white beans, sweet corn, diced green chilies, chicken broth, heavy cream, ground cumin, chili powder, paprika, salt, black pepper, and cayenne pepper if using. Stir to combine all ingredients evenly.
- Simmer the Chili: Bring the mixture to a simmer over medium heat. Let it simmer gently for 10-15 minutes, stirring occasionally to blend the flavors thoroughly.
- Add Cream Cheese and Chicken: Stir in the softened cream cheese until it melts smoothly into the chili. Add the shredded chicken and shredded Monterey Jack cheese, stirring until the cheese melts and the chili becomes creamy and cohesive.
- Taste and Adjust: Taste the chili and adjust seasonings as desired. Add more salt, pepper, or spices to suit your preference.
- Serve: Spoon the creamy white chicken chili into bowls. Garnish with fresh cilantro or green onions if desired. Serve with tortilla chips on the side for added crunch.
Notes
- You can substitute half-and-half for heavy cream to reduce fat content slightly without sacrificing the creamy texture.
- Using cooked pre-shredded rotisserie chicken can save preparation time.
- For a spicier chili, increase the cayenne pepper or add diced jalapeños.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- This chili pairs well with a side of cornbread or a fresh green salad for a complete meal.
