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
Scale
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.
