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Creamy White Chicken Chili with Sweet Corn

This Creamy White Chicken Chili with Corn is rich, comforting, and gently spiced with just a hint of heat. Loaded with tender chicken, hearty beans, and sweet corn in a smooth, savory broth, it’s a simple one-pot dinner that comes together beautifully on busy evenings.

White Chicken Chili with Corn

Ingredients

Ingredient	Quantity
Olive oil	1 tablespoon
Boneless skinless chicken breasts or thighs, diced	1 ½ pounds
Medium onion, chopped	1
Garlic powder	1 ½ teaspoons
Cooked great northern beans, drained and rinsed	3 cups (or 2 14-oz cans)
Frozen or canned corn kernels, drained	1 ¾ cups (or 1 14-oz can)
Chicken broth	2 cups (or 1 14-oz can)
Roasted green chiles, chopped	⅔ cup (or 1 7-oz can)
Cream cheese, cubed (optional)	4 ounces
Kosher salt	1 teaspoon
Ground cumin	1 teaspoon
Dried oregano	1 teaspoon
Freshly ground black pepper	½ teaspoon
Cayenne pepper	¼ teaspoon
Sour cream	½ cup
Heavy cream	½ cup

Instructions

1. Sauté the Chicken and Onion
Warm the olive oil in a large pot over medium heat. Add the diced chicken and chopped onion. Cook for about 5–7 minutes, stirring occasionally, until the chicken is cooked through and no longer pink. Sprinkle in the garlic powder while cooking to build flavor.

2. Create the Chili Base
Add the beans, corn, chicken broth, green chiles, cream cheese (if using), salt, cumin, oregano, black pepper, and cayenne. Stir well and bring the mixture to a light boil. Reduce the heat and let it simmer gently for around 5 minutes, stirring occasionally.

3. Add the Creamy Finish
Remove the pot from heat. In a separate bowl, whisk together the sour cream and heavy cream until smooth. Slowly ladle about ½ cup of the hot broth into the cream mixture, whisking continuously to temper it and prevent curdling.

4. Combine and Serve
Pour the tempered cream mixture back into the pot and stir until fully incorporated and silky. Serve warm with your favorite toppings.

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