If you’re craving a warm, comforting, and creamy dinner, this white chicken chili recipe with corn is the perfect choice. Loaded with tender shredded chicken, sweet corn, white beans, green chiles, and rich cream cheese, this dish delivers the ideal balance of flavor and comfort in every bowl. It’s quick to make, family-friendly, and so delicious that it might become your new go-to recipe for cozy weeknights.

🥄 What Makes This Recipe So Good? – White chicken chili recipe with corn

Here’s why people love this version:

• Ultra creamy thanks to cream cheese + sour cream
• Sweet corn adds flavor balance
• High in protein
• Very customizable (mild, spicy, or dairy-free)
• Cooks fast – ready in 20–25 minutes
• Family and kid-friendly

This is the type of recipe that turns into a weekly favorite.

🛒 Ingredients (Simple & Flavorful) – white chicken chili recipe with corn

🍲 How to Make White Chicken Chili With Corn

Stovetop Method (Quickest Option)

Step 1 – Sauté aromatics

Heat olive oil in a pot → add chopped onions and minced garlic → cook for 3–4 minutes.

Step 2 – Add spices

Mix in cumin, chili powder, oregano, salt, and pepper.
Let the spices bloom for enhanced flavor.

Step 3 – Build the chili

Add shredded chicken, white beans, corn, green chiles, and chicken broth.
Stir well and bring to a gentle simmer.

Step 4 – Make it creamy

Add cream cheese and stir until fully melted.
Add sour cream and mix until smooth.

Step 5 – Add finishing touches

Stir in lime juice and freshly chopped cilantro.
Serve warm with tortilla chips, cheese, or avocado.

🐢 Slow Cooker Method (Dump-and-Go Style)

1. Add chicken, corn, beans, onion, garlic, chiles, broth, and spices into the crockpot.
2. Cook on LOW for 6 hours or HIGH for 3–4 hours.
3. Add cream cheese and sour cream in the last 20 minutes.
4. Stir until creamy → serve hot.

Perfect for busy days!

⭐ Expert Tips for the Best Chili

• Thicker chili?
  Mash ¼ cup of beans and stir them in.
• Extra creamy version:
  Add more cream cheese or a splash of heavy cream.
• Spicy version:
  Add jalapeños, cayenne pepper, or spicy green chiles.
• Healthy version:
  Swap sour cream for Greek yogurt.
• Dairy-free:
  Use coconut milk + dairy-free cream cheese.
• Fastest method:
  Use store-bought rotisserie chicken.

🍽 Serving Suggestions

Make your chili even better with:

• Tortilla chips
• Shredded Monterey Jack cheese
• Avocado slices
• Lime wedges
• Cilantro
• Cornbread or garlic bread

🥡 Storage, Freezing & Reheating

Refrigerator:

3–4 days in an airtight container.

Freezer:

Up to 2 months.
(Freeze before adding sour cream for best texture.)

Reheat:

Stovetop on low heat. Add a splash of broth if needed.

Frequently Asked Questions

healthy white chicken chili

Conclusion

This white chicken chili recipe with corn is creamy, comforting, and unbelievably easy to make. With simple pantry ingredients and protein-packed chicken, it delivers maximum flavor with minimal effort. It’s beginner-friendly, family-approved, and perfect for weeknights or winter meals.

Creamy White Chicken Chili With Corn

This creamy white chicken chili recipe with corn is a cozy, protein-rich meal made with shredded chicken, sweet corn, white beans, green chiles, and cream cheese. Ready in under 30 minutes, it's perfect for quick dinners, meal prep, and family nights.

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Prep Time 10 minutes mins

Cook Time 18 minutes mins

Servings: 4 Healthy bowls

Course: dinner, Soup

Cuisine: American, Southwestern

Calories: 310

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups cooked shredded chicken (rotisserie or boiled)
• 1 cup sweet corn kernels (fresh, frozen, or canned)
• 1 can (15 oz) white beans (cannellini or great northern), rinsed
• 3 cups chicken broth
• 4 oz cream cheese (softened)
• ½ cup sour cream or Greek yogurt
• 1 can (4 oz) diced green chiles

Aromatics & Seasoning

• 1 medium onion, chopped
• 4 garlic cloves, minced
• 1 tbsp olive oil or butter
• 1 tsp ground cumin
• 1 tsp dried oregano
• Salt and black pepper, to taste

Equipment

• Large pot or Dutch oven
• Wooden spoon or silicone spatula
• Chef’s knife
• Cutting board
• Measuring spoons
• Measuring cups
• Mixing bowl (optional)
• Slow cooker (optional, for crockpot method)

Method

 

1. Heat olive oil in a pot over medium heat. Add chopped onion and cook 3–4 minutes until soft.
2. Add minced garlic and cook 30 seconds until fragrant.
3. Mix in cumin, chili powder, oregano, salt, and pepper. Cook 30–60 seconds to bloom the spices.
4. Add shredded chicken, white beans, corn, diced green chiles, and chicken broth. Stir well.
5. Simmer for 12–15 minutes, stirring occasionally.
6. Reduce heat to low. Add softened cream cheese and stir until melted and creamy.
7. Stir in sour cream (or Greek yogurt).
8. Add lime juice and adjust seasoning as needed.
9. Serve warm with cilantro, cheese, avocado, or tortilla chips.

Notes

• For extra thickness, mash ¼ cup of the white beans and stir them back into the chili.
• For a spicier version, add diced jalapeño, hot green chiles, or a pinch of cayenne pepper.
• Want extra creaminess? Add a splash of heavy cream or an extra ounce of cream cheese.
• To make this dairy-free, replace cream cheese with dairy-free cream cheese and use coconut milk instead of sour cream.
• Rotisserie chicken is a great shortcut and adds more flavor.
• If using frozen corn, you don’t need to thaw it — add directly into the pot.
• Freeze without the sour cream for best texture; add dairy after reheating.
• Add more broth if you prefer a thinner, soup-like consistency.
• Tastes even better the next day as flavors deepen.

Content information Source:- https://vegetablerecipes.com/corn-chicken-chili/

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