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limes, peppers and cheese on top of a red bowl of white corn chicken chili

White Corn Chicken Chili

  • Author: Debi ~ QuicheMyGrits
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 1x
  • Diet: Gluten Free


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!


  • 1 Tbsp. butter
  • 1 medium onion, diced
  • 4 sweet yellow mini peppers, diced
  • 1 Tbsp. minced garlic
  • 1/4 tsp. turmeric
  • 1/4 tsp. paprika
  • 2 tsp. ground cumin
  • 2 cups shredded cooked chicken (rotisserie works well)
  • 1/2 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 Tbsp cornstarch mixed with 2 Tbsp. water
  • 1//2 cup heavy whipping cream
  • lime, tortilla chips, cheese, and green onions for garnish (optional)


  1. Sauté onion and sweet pepper in butter in large dutch oven.
  2. Add minced garlic and stir in turmeric, cumin and paprika.
  3. Mix in shredded chicken and cilantro.
  4. Add chicken broth, beans and corn.
  5. Simmer for 15 minutes, then turn heat up to medium.
  6. Add gouda cheese and stir until melted.
  7. Mix cornstarch with water and pour into pot. Stir over medium heat until thickened.
  8. Take chili off of heat and add heavy cream. Mix well before serving. 
  9. 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. 

  • Category: Soup
  • Method: Dutch Oven
  • Cuisine: American

Keywords: white chicken chili, soup, chili