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!
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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.
Serving Suggestions
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
Recipe Card
White Corn Chicken Chili
- Total Time: 45 minutes
- Yield: 6 1x
- Diet: Gluten Free
Description
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!
Ingredients
- 1 tablespoon. butter
- 1 medium onion, diced
- 4 sweet yellow mini peppers, diced
- 1 tablespoon. minced garlic
- ¼ teaspoon. turmeric
- ¼ teaspoon. paprika
- 2 teaspoon. 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 tablespoon water
- 1//2 cup heavy whipping cream
- lime, tortilla chips, cheese, and green onions for garnish (optional)
Instructions
- 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.
Notes
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.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Dutch Oven
- Cuisine: American
Keywords: white chicken chili, soup, chili
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Carol
Right time of the year for this-delicious!
★★★★★
Debi
Yes! It hits the spot on cool autumn days! 🙂
Lorna
Perfect fall meal!
★★★★★
Debi
All you need is a cake of southern cornbread and you're good to go! 🙂
Cindy Ov
Can't wait to try this one!!
Debi
Thanks Cindy! Let me know if you do! 🙂
Delisa Ramos
How important are the yellow mini peppers? Could I use a can of diced chilis or fresh jalapeno instead? I don't want to mess up your recipe, but you could save me a trip to the grocery store. 🙂
Debi
You can substitute whatever you like for the peppers! I think jalapeño would be amazing in this soup! Let me know how it goes. 🙂
Tracy
This looks amazing but I'm allergic to corn . Would it lose much if I left the corn out?
Debi
Hi Tracy! It will be fine to leave out the corn. Sometimes I make it without corn and it still tastes amazing! 🙂
Michael
I want to make this. One question: the amount of heavy cream is listed as "1//2 cup". Did someone just put in an extra "/" or did someone omit a "1". That is; is the right amount 1/2 cup or 1 1/2 cups?
Debi
Hi Michael. Yes, the recipe is correct. You only need 1/2 cup heavy cream because there is plenty of liquid when adding 32 ounces of chicken broth. The cream acts as a thickener in addition to the cornstarch. I hope you enjoy! 🙂
Jack Durney
I made it last night and we loved it. The only substitution I made was adding one large yellow pepper because I could only find two of the smaller ones. Also, we have made a lot of clam chowder and other foods that includes quite a bit of heavy cream that we freeze frequently and have no issues. so wondered about Although this is a great recipe as is I think the next time I will spice it up more. Thanks for posting.
★★★★★
Debi
Wow, thanks for the great review Jack! So glad you liked this recipe and tweaked it to your liking. Interesting about the clam chowder being frozen. I have not had good success with freezing creamy soups. I used to own a restaurant and the creamed soups would curdle every time they were frozen. I've never tried freezing clam chowder...only potato soup and bisques. So I'll take your word for it! 🙂