The Best White Chicken Chili Recipe – Creamy with Sweet Corn

When the weather calls for comfort food, nothing beats a warm, hearty bowl of White Chicken Chili. This creamy, mildly spiced chili is packed with tender shredded chicken, white beans, and sweet corn, creating a satisfying balance of flavors and textures. Unlike traditional red chili, this version is lighter yet rich, with a velvety base enhanced by cream cheese and heavy cream.

Perfect for weeknight dinners, casual gatherings, or meal prep, this recipe is easy to make, requires simple ingredients, and delivers restaurant-quality flavor without the fuss. In this guide, you’ll find step-by-step instructions, tips for perfect results, flavor variations, and answers to common questions so your chili turns out delicious every time.

Ingredients

For the Chili:

• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 (4 oz) can diced green chiles
• 1 tsp cumin
• 1 tsp chili powder
• ½ tsp oregano
• Salt & black pepper to taste
• 2 cups cooked shredded chicken
• 2 cups chicken broth
• 1 (15 oz) can white beans, drained and rinsed
• 1 cup corn (fresh, frozen, or canned)
• ½ cup cream cheese, softened
• ½ cup heavy cream (or half-and-half)

For Topping:

• Fresh cilantro, chopped
• Shredded cheese (Monterey Jack or cheddar)
• Lime wedges
• Jalapeño slices (optional)

Step-by-Step Preparation

Step 1: Sauté the Aromatics

Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 3–4 minutes, until softened.

Stir in garlic, diced green chiles, cumin, chili powder, oregano, salt, and pepper. Cook for 1–2 minutes until fragrant, allowing the spices to bloom and develop a rich aroma.

Step 2: Build the Chili Base

Add shredded chicken, chicken broth, white beans, and corn to the pot. Stir to combine.

Bring the mixture to a simmer and cook uncovered for about 10 minutes, letting the flavors meld and the chili slightly thicken.

Step 3: Make It Creamy

Reduce the heat to low. Stir in cream cheese until fully melted and smooth.

Add the heavy cream and simmer for another 5 minutes, stirring occasionally, until the chili becomes creamy and thickened. Taste and adjust seasoning with salt and pepper as needed.

Step 4: Serve & Enjoy

Ladle the chili into bowls. Top with shredded cheese, chopped cilantro, lime wedges, and jalapeño slices for a little heat if desired.

Serve with cornbread, tortilla chips, or a side of rice for a complete, comforting meal.

Nutritional Information (per serving, approx.)

• Calories: 395
• Protein: 32g
• Carbohydrates: 16g
• Fat: 22g

Why This Recipe Works

• Quick & Easy: Ready in under 40 minutes with minimal prep.
• Creamy & Comforting: The combination of cream cheese and heavy cream creates a smooth, rich texture.
• Balanced Flavors: Sweet corn and mild spices complement the savory chicken and beans perfectly.
• Versatile: Adjust spice, protein, or beans according to preference.
• One-Pot Meal: Minimal cleanup and maximum flavor.

Tips for Perfect White Chicken Chili

1. Use Rotisserie Chicken: Saves time and adds extra flavor.
2. Soften Cream Cheese First: Ensures it melts evenly into the chili.
3. Simmer Gently: Keep the heat low after adding dairy to avoid curdling.
4. Mash Some Beans (Optional): For a thicker, creamier texture, mash a few beans before adding.
5. Fresh Garnishes: Lime juice and cilantro brighten the rich flavors.
6. Adjust Heat: Add extra diced jalapeños or hot sauce if you prefer spicier chili.

Flavor Variations

• Southwestern Style: Add black beans, roasted red peppers, and a touch of smoked paprika.
• Spicy Version: Increase chili powder, add cayenne, or stir in sliced jalapeños.
• Cheesy Upgrade: Fold in shredded cheddar, Monterey Jack, or Pepper Jack cheese for extra richness.
• Healthy Twist: Use half-fat cream or milk and reduce cheese for lower calories.

Storing & Reheating

• Refrigerate: Store in an airtight container for up to 4 days.
• Freeze: Cool completely and freeze for up to 3 months.
• Reheat: Warm on the stove over low heat, adding a splash of broth or milk if the chili thickens too much.

Frequently Asked Questions (FAQs)

Q1: Can I make this in a slow cooker?
Yes! Sauté the aromatics first, then combine everything except cream cheese and heavy cream in a slow cooker. Cook on low for 4–5 hours. Stir in dairy before serving.

Q2: What chicken works best?
Cooked shredded chicken, rotisserie chicken, or leftover roasted chicken all work well.

Q3: Can I make it dairy-free?
Substitute cream cheese with a dairy-free alternative and use coconut milk or another plant-based cream instead of heavy cream.

Q4: Can I add vegetables?
Yes! Bell peppers, zucchini, or spinach can be added to boost nutrition and color.

Q5: How do I thicken the chili?
Mash some beans, simmer longer, or add extra cream cheese for a thicker consistency.

Q6: Can this be made spicier?
Yes, add more chili powder, diced jalapeños, or hot sauce to taste.

Q7: How long will leftovers last?
Up to 4 days in the refrigerator, or 3 months frozen.

Q8: What sides go well with white chicken chili?
Cornbread, rice, tortilla chips, or a side salad complement the chili perfectly.

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Conclusion

This White Chicken Chili with Sweet Corn is the ultimate comfort meal—creamy, flavorful, and packed with protein. It’s easy to make, versatile, and perfect for any occasion, whether it’s a cozy weeknight dinner or a casual get-together.

With its velvety base, tender chicken, and sweet corn, every spoonful is satisfying and delicious. Top it with cheese, cilantro, and lime for brightness, and enjoy a bowl of chili that’s hearty, creamy, and unforgettable.

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