White Corn Chicken Chili is made with white corn, shredded chicken, fresh cilantro and warm spices. It’s creamy, savory, and chocked full of southwestern flavor!
Why You’ll Love This Recipe
Even though there are several ingredients in White Corn Chicken Chili, it only takes about 30 minutes to cook. Believe me, it’s worth every minute.
Don’t let the ingredient list scare you away. This chili is so tasty and satisfying, you’ll be begging for another bowl…and so will your family!
Ingredients You’ll Need
Gather your spices together including turmeric, cumin, and paprika. You’ll also need onion, butter, sweet mini yellow peppers, rotisserie chicken, cilantro, chicken broth, white beans, white corn, heavy whipping cream and cornstarch. (Quantities are listed in recipe card below.)
How to Make It
Sauté onion and peppers in butter in a large dutch oven or stock pot. Add minced garlic and stir in turmeric (ad), cumin and paprika.
Mix in the shredded chicken and cilantro. Then add chicken broth, beans and corn. Simmer for 15 minutes, then turn up heat to medium.
Add cheese and stir until melted. Mix cornstarch with water and pour into pot. Stir over medium heat until thickened. Take off of heat and add heavy cream. Mix well before serving.
Ladle chili into big bowls and garnish with extra cheese, sweet peppers, tortilla chips, green onions, and extra cilantro if desired. This is a mild recipe, but you are welcome to spice it up if you like!
Avocado slices, pepper jack cheese, sour cream, or crema are also delicious when served on top of White Corn Chicken Chili. If you like it spicy, feel free to add jalapeños, green chiles, or cayenne pepper to the mix.
Can This Chili Be Frozen?
Unfortunately, this chili doesn’t freeze well since it contains heavy cream. But, it’s delicious after storing it in the refrigerator for several days, so it’s a great chili for leftovers.
Can I Substitute Fresh or Frozen Corn?
Absolutely! In fact, I prefer this chili made with fresh white corn, but it was out of season so I used a canned corn instead. You can also use yellow corn if desired, but I like using white corn in this recipe.
More Soup & Chili to Love
If you love my White Corn Chicken Chili, try these other creamy soups and chilis for fall or winter.
- Broccoli Cheese Chowder (with video)
- Shortcut Chicken and Dumplings
- Hungarian Mushroom Soup
- Creamy Corn Chowder
- Campfire Chili
- Three Bean Chicken Soup
White Corn Chicken Chili
*See notes in blog post for detailed tips, photos and instructions.
- 1 Tbsp. butter
- 1 medium onion diced
- 4 sweet yellow mini peppers diced
- 1 Tbsp. minced garlic
- ¼ tsp. turmeric
- ¼ tsp. paprika
- 2 tsp. ground cumin
- 2 cups shredded cooked chicken rotisserie works well
- ½ cup fresh cilantro chopped
- 32 ounces chicken broth can use low sodium
- 2 cans 15 oz northern white beans, drained
- 1 can 15 oz white corn, drained
- 8 ounces shredded gouda cheese
- 2 tablespoon cornstarch mixed with 2 Tbsp. water
- ½ cup heavy whipping cream
- lime tortilla chips, cheese, and green onions for garnish (optional)
- Sauté onion and sweet pepper in butter in large dutch oven.
- Add minced garlic and stir in turmeric, cumin and paprika.
- Mix in shredded chicken and cilantro.
- Add chicken broth, beans and corn.
- Simmer for 15 minutes, then turn heat up to medium.
- Add gouda cheese and stir until melted.
- Mix cornstarch with water and pour into pot. Stir over medium heat until thickened.
- Take chili off of heat and add heavy cream. Mix well before serving.
- Garnish with extra cheese, mini peppers, cilantro and tortilla chips if desired.
- Feel free to substitute pepper jack cheese for gouda and add jalapeños if you prefer a spicier chili.
- Leftovers can be refrigerated for up to 3 days in an air-tight container. This chili does not freeze well since it contains heavy cream.
Nutrition info is an auto generated estimate.
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