White Chicken Chili with Corn
Thank you so much for stopping by today! Recipes like this are exactly why I love sharing my kitchen with you—it’s warm, comforting, and just the kind of dish that makes everyone linger around the table for seconds. Whenever I make a big pot of this White Chicken Chili, it disappears in no time. The creamy broth, tender chicken, sweet bursts of corn, and just the right amount of spice make it feel like a hug in a bowl.
If you’re looking for a weeknight dinner that feels special but comes together without fuss, this chili is it. And because I don’t want you to miss out on future comfort-food gems like this, don’t forget to subscribe so you can get every recipe sent straight to your inbox.
Why You’ll Love This White Chicken Chili
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Creamy & cozy: A luscious broth made silky with sour cream and heavy cream.
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Hearty but not heavy: Packed with protein-rich beans and lean chicken.
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Customizable heat: Mild enough for the kids, spicy enough for chili lovers with just a few tweaks.
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One-pot wonder: Minimal dishes, maximum flavor.
The taste is a perfect balance—savory chicken, slightly sweet corn, a touch of smokiness from the green chiles, and a gentle warmth from the spices. It’s comfort food that doesn’t weigh you down!
Ingredients You’ll Need
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1 tbsp olive oil
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1½ lbs chicken breasts or thighs, diced
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1 medium onion, chopped
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1½ tsp garlic powder
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3 cups cooked great northern beans (or 2 cans)
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1¾ cups corn kernels (frozen or canned, drained)
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2 cups chicken broth
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⅔ cup roasted green chiles, chopped (or 1 can)
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4 oz cream cheese, cubed (optional, for extra creaminess)
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1 tsp kosher salt
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1 tsp ground cumin
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1 tsp dried oregano
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½ tsp black pepper
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¼ tsp cayenne pepper
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½ cup sour cream
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½ cup heavy cream
Tools You’ll Need
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Large soup pot or Dutch oven
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Wooden spoon or spatula
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Ladle for serving
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Small whisk and mixing bowl
Step-by-Step Instructions
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