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Cozy White Chicken Chili with Corn – Best Easy Recipe

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This creamy, hearty white chicken chili comes together in under 40 minutes with simple pantry ingredients. It’s the ultimate comfort food for cold nights, featuring tender chicken, sweet corn, and a velvety broth with a gentle kick from green chiles.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 3–4 garlic cloves, minced
  • 1 ½ teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt, plus more to taste
  • ½ teaspoon freshly ground black pepper
  • 1 can (4 ounces) diced green chiles
  • 4 cups low-sodium chicken broth
  • 3 cups cooked shredded chicken (rotisserie recommended)
  • 1 ½ cups frozen corn
  • 2 cans (15 ounces each) Great Northern beans, drained and rinsed
  • ½ cup heavy cream
  • 2 tablespoons fresh lime juice (from about 1 lime)
  • Optional toppings: fresh cilantro, sliced jalapeño, shredded Monterey Jack cheese, sour cream, crushed tortilla chips

Instructions

  1. Sauté the aromatics: Place a large Dutch oven over medium heat and add 2 tablespoons olive oil. Once shimmering, add the diced onion and cook for 4-5 minutes until translucent. Add the minced garlic and cook for 1 minute, stirring constantly.
  2. Bloom the spices: Sprinkle in the ground cumin, dried oregano, salt, and black pepper. Stir and cook for about 30 seconds until fragrant.
  3. Add the liquids and chiles: Pour in the diced green chiles (with juices) and 4 cups chicken broth. Scrape up any browned bits from the bottom. Bring to a gentle boil, then reduce heat to low and simmer for 5 minutes.
  4. Add the beans and corn: Stir in the drained Great Northern beans and frozen corn. Simmer for 10 minutes.
  5. Incorporate the chicken: Add the shredded cooked chicken and stir. Let warm through for 3-4 minutes.
  6. Blend for creaminess: Using an immersion blender, pulse the soup 5-6 times to break down some beans and corn, leaving it slightly chunky. Alternatively, carefully blend 2 cups in a standard blender and stir back in.
  7. Finish with cream and lime: Reduce heat to low and stir in ½ cup heavy cream. Warm for 2 minutes (do not boil). Remove from heat and stir in fresh lime juice. Adjust salt and pepper to taste.
  8. Serve immediately: Ladle into bowls and top with desired garnishes.

Notes

For extra flavor, toast the frozen corn under the broiler for 5-7 minutes before adding. Let the chili rest for 10 minutes off the heat before serving to allow flavors to meld. To make dairy-free, substitute heavy cream with full-fat canned coconut milk. For a vegetarian version, swap chicken for 2 cans of chickpeas or extra beans and use vegetable broth.

Nutrition

Keywords: white chicken chili, easy chili recipe, cozy soup, chicken chili with corn, quick dinner, comfort food, gluten-free chili

Find it online: https://forkifyfun.com/cozy-white-chicken-chili-with-corn-best-easy-recipe/