Tender chunks of chicken, creamy cannellini beans, and sweet corn all swimming in a velvety, spiced broth that’s just begging to be devoured. This White Chicken Chili with Corn has just the right amount of heat.
Corn Chicken Chili
The chicken is tender and savory, and the white beans are creamy and soft. Best of all, I adore the subtle sweetness that fresh corn brings to each bite. It adds so much complexity to the flavors of this dish.
This chicken corn chili is exactly the kind of soul-warming dinner that I crave. And, you can make it your own with the right toppings. Finish it with a handful of Fritos, fresh jalapenos, shredded cheese, hot sauce, or even avocado slices.
How To Thicken White Chicken Chili
To thicken or not to thicken? That is the question! If you prefer a thicker white chicken chili, there are a couple of different methods that you can use to create a thicker base.
I tend to go with however I’m feeling on a given day. For this particular chili, I added 4 ounces of cream cheese along with the beans, corn, and chicken broth ingredients. It adds a rich creaminess to the soup, too.
If you don’t have cream cheese on hand, you can whisk together a couple of tablespoons of broth with a tablespoon of cornstarch. Then, add this cornstarch mixture to the pot along with the above vegetables.
All of that said, I don’t always choose to thicken this chili. The beans provide a creamy richness on their own and I enjoy the brothy-ness of this soup without cream cheese, too. (Don’t mind me, I’m just over here making up words now.)
White Chicken Chili with Cream Cheese
You’ll need the following ingredients to make this recipe:
- boneless skinless chicken breasts or thighs
- chicken broth
- olive oil
- onion
- great northern beans
- frozen or canned corn
- roasted green chile
- cumin, cayenne, garlic powder, oregano, salt, and pepper
- heavy cream and sour cream
- cream cheese (optional)
In a large saucepan, over medium heat, heat the oil. Add the chicken and onion and saute until the chicken is no longer pink. Sprinkle with garlic powder as it cooks.
Add the beans, corn, broth, green chile, cream cheese, salt, cumin, oregano, pepper, and cayenne. Bring to a boil.
Reduce the heat and simmer uncovered for about half an hour. If desired, add cream cheese and stir to melt.
Remove from the heat. Then, whisk the sour cream and heavy cream in a medium size bowl. Ladle about ½ cup of hot broth from the soup into the bowl and whisk smooth. Then, pour the cream mixture into the soup to combine.
Alternate 15 Minute Directions
You can make this corn chicken chili in about half the time if you use pre-cooked chicken. Warm oil in a large saucepan over medium heat. Add the onion saute about 2 minutes until soft. Then, season with garlic powder.
Add the beans, corn, broth, green chile, cream cheese, salt, cumin, oregano, pepper, and cayenne and bring to a boil. Next, add 3 cups of COOKED chicken cut into ½” pieces. Reduce the heat and simmer uncovered for 5 minutes. If desired, add cream cheese and stir to melt.
Remove from the heat. Then, whisk together the sour cream and heavy cream in a medium size bowl. Ladle ½ cup of the broth from the soup into the bowl and whisk smooth. Return the mix to the soup, and stir to combine.
Chicken Corn Chili
Looking for more recipes like this corn chicken chili?
If you’re looking for a comforting meal that’s perfect for chilly evenings, then this Creamy Corn Chowder with Chicken combines tender chicken, sweet corn, green chile, tomatoes, and plenty of spices in the creamy broth.
Corn Chili is more than just chili with a can of corn. It is chili with an explosion of fresh, sweet crunchy sweet corn.
Does anything smell better in the fall than a spicy pot of chili simmering on the stove? Spicy Five Bean Chili with Steak is a family favorite all winter long. Start it in the morning and let it simmer on its own all day.
Some days call for a body and soul-warming soup. Vegetable Soup with Chicken and Potatoes is a bowl full of goodness you will savor. Italian Vegetable Beef Soup has a cozy flavor you should try as well.
Bright colors and fresh flavors from peppers combine for a bowl full of Bell Pepper Chili coziness made in your slow cooker or stove top.
Grilled Corn Dip is a creamy, spicy, slightly sweet snack for any time of the year. With loads of great flavor from cilantro, lime, chili powder, and cumin, this is an irresistibly dippable version of Mexican street corn.
White Chicken Chili with Corn
Ingredients
- 1 tablespoon olive oil
- 1½ pounds boneless skinless chicken breasts or thighs cut into ½" pieces
- 1 medium onion chopped into ½" pieces
- 1½ teaspoons granulated garlic or garlic powder
- 3 cups cooked great northern beans or (2) 14-ounce cans, drained
- 1¾ cups frozen or canned corn or (1) 14-ounce can, drained
- 2 cups chicken broth or (1) 14-ounce can
- ⅔ cup chopped roasted green chile or (1) 7 ounce
- 4 ounces cream cheese OPTIONAL
- 1 teaspoon kosher salt adjust to taste
- 1 teaspoon cumin
- 1 teaspoon oregano
- ½ teaspoon freshly ground black pepper adjust to taste
- ¼ teaspoon cayenne pepper
- ½ cup sour cream
- ½ cup heavy cream
Instructions
- In a large saucepan, over medium heat, heat the oil. Add the chicken and onion and saute until the chicken is no longer pink. Sprinkle with garlic powder as it cooks.
- Add the beans, corn, broth, green chile, cream cheese, salt, cumin, oregano, pepper, and cayenne. Bring to a boil. Reduce the heat and simmer for about 5 minutes. If desired, add cream cheese and stir to melt.
- Remove from the heat. Whisk together the sour cream and heavy cream in a medium size bowl. Ladle about ½ cup of the hot broth from the soup into the bowl and whisk smooth. Pour the cream mixture into the soup and stir to combine. Serve warm.
Notes
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In a large saucepan, over medium heat, heat the oil. Add the onion and saute until it begins to soften, about 2 minutes. Sprinkle with garlic powder as it cooks. Add the beans, corn, broth, green chile, cream cheese, salt, cumin, oregano, pepper, and cayenne. Bring to a boil. Add 3 cups of COOKED chicken cut into ½” pieces
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Reduce the heat and simmer uncovered for 5 minutes. Remove from the heat. Whisk together the sour cream and heavy cream in a medium size bowl. Ladle about ½ cup of the hot broth from the soup into the bowl and whisk smooth. Pour the cream mixture into the soup and stir to combine. Serve warm.
Nutrition
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