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Cozy White Chicken Chili with Corn & Green Chiles

cozy white chicken chili with corn & green chiles - featured image
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A creamy, comforting white chicken chili with tender chicken, sweet corn, and mild green chiles. Ready in about 35 minutes, this easy one-pot meal is perfect for busy weeknights and cozy fall evenings.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 1 jalapeño, seeded and minced (optional)
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon smoked paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 4 cups low-sodium chicken broth
  • 2 cans (15 oz each) cannellini beans, drained and rinsed
  • 1 can (4 oz) diced green chiles
  • 1½ cups frozen corn kernels
  • 3 cups cooked, shredded chicken
  • 4 oz cream cheese, softened and cut into cubes
  • ½ cup heavy cream
  • Juice of 1 lime (about 2 tablespoons)
  • Fresh cilantro, chopped (for topping)
  • Diced avocado (for topping)
  • Shredded Monterey Jack cheese (for topping)
  • Tortilla chips or strips (for topping)
  • Sour cream or Greek yogurt (for topping)
  • Lime wedges (for serving)

Instructions

  1. Heat olive oil in a large Dutch oven over medium heat. Add diced onion and cook for 4-5 minutes until soft and translucent.
  2. Add minced garlic and jalapeño (if using) and cook for 1 minute until fragrant.
  3. Add cumin, oregano, smoked paprika, salt, and pepper. Stir constantly for about 30 seconds until spices are fragrant.
  4. Pour in chicken broth and scrape up any browned bits from the bottom of the pot. Bring to a gentle simmer.
  5. Stir in drained cannellini beans and diced green chiles. Simmer for 10 minutes.
  6. Add frozen corn and shredded chicken. Simmer for 5 more minutes.
  7. Reduce heat to low. Add cubed cream cheese and stir until completely melted into the broth (about 2-3 minutes).
  8. Pour in heavy cream and stir until combined and silky. Turn off heat and squeeze in lime juice. Stir and adjust salt to taste.
  9. Let chili rest for 5 minutes off the heat to thicken.
  10. Ladle into bowls and top with desired toppings: cilantro, avocado, Monterey Jack cheese, tortilla chips, sour cream, and lime wedges.

Notes

For best results, use room temperature cream cheese and bloom the spices in hot oil. The chili thickens as it sits; add a splash of broth when reheating. Day-old chili tastes even better as flavors meld. For a slow cooker version, sauté aromatics first, then cook on low for 6 hours or high for 3-4 hours, adding cream cheese and cream 30 minutes before serving.

Nutrition

Keywords: white chicken chili, creamy chili, chicken chili, corn chili, green chiles, easy chili, weeknight dinner, comfort food, fall recipe, winter recipe

Find it online: https://cookluma.com/cozy-white-chicken-chili-with-corn-and-green-chiles/