White Chicken Chili Recipe with Corn | Easy & Creamy

There’s nothing quite like the cozy aroma of a simmering white chicken chili recipe with corn on a chilly evening. The tender shredded chicken, sweet corn kernels, and creamy white beans come together in a bowl that feels like a warm hug. This recipe has been a weeknight favorite in my kitchen for years — hearty enough for family dinners yet simple enough for meal prep.

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What makes it special? It’s packed with protein, light spice from green chiles, and a touch of creaminess from sour cream and cheese. Plus, it’s incredibly versatile — you can make it on the stovetop or in a crockpot for hands-off cooking. Ready in about 30 minutes, it’s the kind of comforting one-pot meal that satisfies everyone.

In this post, you’ll learn how to make the best white chicken chili with corn and beans, plus all my tips for creamy texture, bold flavor, and perfect consistency every time.

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Ingredients for White Chicken Chili Recipe with Corn

This creamy white chicken chili with corn and beans uses simple pantry staples and a few fresh ingredients. Below are both U.S. and metric measurements for convenience.

For the Chili Base

• 1 tablespoon olive oil (15 ml) – for sautéing

• 1 medium onion, finely chopped (about 1 cup / 130 g)

• 3 cloves garlic, minced (about 1 tablespoon / 10 g)

• 2 cans (4 oz / 113 g each) diced green chiles

• 1 teaspoon ground cumin (2.5 g)

• ½ teaspoon chili powder (1 g)

• ½ teaspoon paprika (1 g)

• Salt and black pepper, to taste

For the Chicken & Beans

• 2 boneless, skinless chicken breasts (about 1 lb / 450 g), cooked and shredded

• 2 cans (15 oz / 425 g each) great northern beans, drained and rinsed

• 2 cups chicken broth (480 ml) – low sodium preferred

• 1 cup corn kernels (150 g) – canned, fresh, or frozen

• ½ cup sour cream (120 g) – for creaminess

• ½ cup shredded Monterey Jack cheese (60 g) – adds richness and flavor

️ For Garnish (Optional but Recommended)

• Fresh cilantro, chopped

• Sliced jalapeños for spice

• Lime wedges for a citrusy finish

• Tortilla chips or cornbread on the side

Substitution Ideas

• Chicken: Use rotisserie chicken for a faster prep or turkey breast for a lighter option.

• Dairy-free: Substitute sour cream with coconut cream or cashew cream to maintain a creamy texture.

• Beans: Try cannellini beans or navy beans instead of great northern beans — similar texture and taste.

Before You Start …

Drain and rinse your beans well to avoid excess sodium, and if using frozen corn kernels, thaw them before adding. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.

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How to Make White Chicken Chili Recipe with Corn

This easy white chicken chili recipe with corn and beans comes together quickly and fills your kitchen with the comforting aroma of creamy, savory goodness. Follow these simple steps for perfect results every time.

Stovetop Method (Quick & Easy)

1. Sauté the aromatics.
Heat 1 tablespoon olive oil in a large pot over medium heat. Add the chopped onion and cook for 3–4 minutes, until soft and translucent. Stir in minced garlic and cook for another 30 seconds until fragrant.

2. Add the seasonings and chiles.
Sprinkle in cumin, chili powder, paprika, salt, and pepper. Stir to coat the onions and garlic, releasing their flavor. Add diced green chiles and mix until well combined.

3. Combine the chicken, beans, and corn.
Add shredded chicken, great northern beans, and corn kernels. Stir until evenly combined.

4. Pour in the broth and simmer.
Add chicken broth and bring to a gentle boil. Lower the heat and let it simmer for 15–20 minutes, stirring occasionally until the flavors meld and the chili thickens slightly.

5. Stir in creamy ingredients.
Reduce the heat to low and add sour cream and shredded Monterey Jack cheese. Stir continuously until melted and smooth — the chili should look creamy and lightly golden.

6. Taste and adjust.
Add more salt, pepper, or a pinch of cumin if needed. If it’s too thick, stir in a splash of broth to reach your preferred consistency.

7. Garnish and serve.
Ladle into bowls and top with fresh cilantro, jalapeño slices, and a squeeze of lime juice. Serve hot with tortilla chips or cornbread for the perfect cozy meal.

Crockpot (Slow Cooker) Method

1. Layer the ingredients.
Add chicken breasts, beans, corn, onion, garlic, green chiles, seasonings, and broth to the crockpot. Stir gently to combine.

2. Cook until tender.
Cover and cook on Low for 6–7 hours or High for 3–4 hours, until the chicken is fully cooked and tender enough to shred easily.

3. Shred and make it creamy.
Remove the chicken, shred it with two forks, and return it to the pot. Stir in sour cream and cheese, mixing until melted and creamy.

4. Serve warm.
Top with your favorite garnishes — cilantro, lime, jalapeños, and Monterey Jack cheese — for a restaurant-quality finish.

Cooking Summary Table

FAQ – White Chicken Chili Recipe with Corn

1. Can I make this chili ahead of time?
Absolutely! You can prepare the chili up to a day in advance. Store it in the refrigerator and reheat gently on the stovetop. For crockpot versions, cook on low, then stir in sour cream and cheese just before serving. Flavors often improve when made ahead!

2. How do I store leftovers?
Place leftovers in an airtight container in the fridge for 3–4 days. For longer storage, freeze in portioned containers for up to 2 months. Reheat slowly on the stove or in the microwave, adding a splash of broth or milk to maintain creaminess.

3. Can I substitute the chicken or beans?
Yes! Use rotisserie chicken for a shortcut, or swap with turkey breast for a leaner option. For beans, cannellini or navy beans work well. For a vegan version, replace chicken with extra beans or chickpeas and sour cream with cashew or coconut cream.

4. What if I don’t have a crockpot?
No problem! The stovetop method works perfectly. Sauté the aromatics, then simmer chicken, beans, corn, and broth until cooked. Add sour cream and cheese at the end for that creamy texture. Both methods yield delicious results.

Have more questions or tips to share? Drop a comment below — I’d love to hear from you!