Description

This Creamy White Chicken Chili with Corn is a comforting and flavorful dish perfect for a cozy night in. Combining tender shredded chicken, white beans, sweet corn, and a blend of aromatic spices, all simmered to perfection and enriched with sour cream and cream cheese for a luscious texture. Garnished with fresh cilantro and a squeeze of lime, this gluten-free chili is an easy, satisfying main course that’s ideal for weeknight dinners.

Ingredients

Scale

Chili Base

1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, minced
1 (4 oz) can diced green chilies
2 teaspoons ground cumin
1 teaspoon chili powder
½ teaspoon dried oregano
½ teaspoon salt
¼ teaspoon black pepper

Main Ingredients

2 (15 oz) cans white beans, drained and rinsed
2 cups cooked and shredded chicken
1½ cups frozen or canned corn
2 cups low-sodium chicken broth

Dairy and Garnishes

½ cup sour cream
4 oz cream cheese, cubed
Juice of ½ lime
Chopped fresh cilantro for garnish

Cook Mode Prevent your screen from going dark

Instructions

Heat the Oil and Sauté Onion: In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and cook for 3 to 4 minutes until it softens and becomes translucent.
Add Garlic and Spices: Stir in the minced garlic and cook for another 30 seconds until fragrant. Then add the diced green chilies, ground cumin, chili powder, dried oregano, salt, and black pepper. Mix well and cook for 1 minute to bloom the spices.
Combine Main Ingredients and Simmer: Add the drained white beans, shredded chicken, corn, and low-sodium chicken broth to the pot. Stir to combine everything. Bring the mixture to a simmer and let it cook for 10 to 15 minutes to allow the flavors to meld together.
Add Creamy Elements: Reduce the heat to low. Stir in the sour cream and the cubed cream cheese gradually, stirring continuously until the cream cheese fully melts and the chili becomes creamy and smooth.
Finish and Serve: Stir in the juice of half a lime for a fresh tangy finish. Serve the chili hot, garnished with chopped fresh cilantro.

Notes

For extra heat, add a diced jalapeño along with the onion while sautéing.
Use rotisserie chicken for a quick, convenient option.
Leftovers will thicken when refrigerated; add a splash of broth when reheating to loosen the consistency.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Stovetop
Cuisine: American