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Quick Creamy White Chicken Chili with Corn

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A quick and easy creamy white chicken chili with corn, made with simple pantry ingredients and ready in about 30 minutes. Perfect for busy weeknights, this comforting chili is naturally creamy from blended beans and packed with tender chicken and sweet corn.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 1 medium jalapeño, seeded and minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • ½ teaspoon chili powder
  • ½ teaspoon salt, plus more to taste
  • ¼ teaspoon black pepper
  • 2 cans (15 ounces each) white beans, drained and rinsed
  • 1 can (15 ounces) white beans, undrained
  • 1 can (4 ounces) diced green chiles
  • 3 cups low-sodium chicken broth
  • 1½ cups cooked chicken, shredded or diced
  • 1½ cups frozen corn kernels
  • Fresh cilantro, chopped (for garnish)
  • Lime wedges (for serving)
  • Shredded Monterey Jack or cheddar cheese (optional)
  • Sour cream or Greek yogurt (optional)
  • Tortilla chips or crusty bread (for serving)

Instructions

  1. Heat 2 tablespoons of olive oil in a Dutch oven over medium heat. Add the diced onion and cook for 4-5 minutes until soft and translucent. Add the minced garlic and jalapeño, then cook for another minute until fragrant.
  2. Stir in the cumin, smoked paprika, oregano, chili powder, salt, and pepper. Cook for about 30 seconds, stirring constantly, until the spices are fragrant.
  3. Add 2 cans of drained and rinsed white beans, the can of undrained white beans, and the diced green chiles. Pour in 2 cups of the chicken broth. Stir everything together, scraping up any browned bits from the bottom of the pot.
  4. Use an immersion blender to blend about half the mixture until smooth, leaving some whole beans for texture. If using a regular blender, carefully transfer about 2 cups of the mixture (including plenty of liquid) to the blender, blend until smooth, then return it to the pot.
  5. Stir in the shredded chicken, frozen corn, and remaining 1 cup of chicken broth. Bring the chili to a gentle simmer, then reduce the heat to low. Let it cook for 10-15 minutes, stirring occasionally.
  6. Taste and adjust seasoning with more salt, pepper, or cumin as needed. Add a squeeze of lime juice if desired.
  7. Ladle the chili into bowls and top with fresh cilantro, a squeeze of lime, shredded cheese, and a dollop of sour cream if desired. Serve with tortilla chips or crusty bread.

Notes

For a vegetarian version, use vegetable broth and skip the chicken. For a spicier chili, use two jalapeños or add cayenne pepper. The chili thickens as it simmers; if too thin, let it simmer uncovered for 5-10 minutes. Leftovers taste even better the next day.

Nutrition

Keywords: white chicken chili, creamy chili, quick chili, weeknight dinner, chicken chili with corn, easy chili recipe

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