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Creamy One-Pot White Chicken Chili with Corn

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This creamy one-pot white chicken chili with corn is a cozy, no-stress answer to cold weather and busy schedules. It’s simple enough for a weeknight but impressive enough that people think you spent hours on it.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts or thighs
  • 2 cans (15 ounces each) great northern beans or cannellini beans, drained and rinsed
  • 1.5 cups frozen or canned corn (drained if canned)
  • 4 cups low-sodium chicken broth
  • 4 ounces full-fat cream cheese, softened
  • 1/2 cup heavy cream or half-and-half
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 jalapeño, seeded and minced
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 fresh lime, juiced
  • 1/2 cup fresh cilantro, chopped, plus more for garnish
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper (or to taste)
  • 2 tablespoons olive oil
  • Optional toppings: shredded Monterey Jack cheese, sliced avocado, sour cream, tortilla chips, extra lime wedges

Instructions

  1. Prep your ingredients: dice the onion, mince the garlic, seed and mince the jalapeño. Measure out spices into a small bowl. Drain and rinse the white beans. If using frozen corn, let it sit on the counter while you cook.
  2. Sauté the aromatics: heat 2 tablespoons olive oil in a large pot over medium heat. Add the diced onion and cook for 4-5 minutes until translucent. Add the minced garlic and jalapeño, and cook for another minute until fragrant.
  3. Toast the spices: add the cumin, chili powder, smoked paprika, oregano, cayenne (if using), salt, and pepper to the pot. Stir constantly for about 30 seconds.
  4. Add the chicken and broth: place the chicken directly into the pot. Pour in the 4 cups of chicken broth. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the chicken is cooked through (165°F internally).
  5. Shred the chicken: transfer the cooked chicken to a cutting board, let rest for a minute, then shred with two forks.
  6. Add the beans, corn, and cream cheese: return the shredded chicken to the pot. Add the drained white beans and corn. Cut the softened cream cheese into chunks and drop into the chili. Stir gently until the cream cheese melts completely (2-3 minutes).
  7. Stir in the cream: pour in the heavy cream (or half-and-half) and stir until fully incorporated. Let the chili simmer uncovered for another 5-7 minutes, stirring occasionally, until it thickens to your liking. If too thick, add a splash more broth or water.
  8. Finish with lime and cilantro: remove the pot from heat. Stir in the fresh lime juice and chopped cilantro. Taste and adjust salt and pepper as needed.
  9. Serve and garnish: ladle the chili into bowls and top with your favorite garnishes.

Notes

If using leftover rotisserie chicken, skip step 4 and add shredded chicken in step 6. Don’t boil the chili after adding the cream — it can curdle. A gentle simmer is all you need. Let the chili rest for 10-15 minutes before serving for best flavor.

Nutrition

Keywords: white chicken chili, one-pot chili, creamy chili, chicken chili with corn, easy chili recipe, weeknight dinner, comfort food

Find it online: https://platebelle.com/creamy-one-pot-white-chicken-chili-with-corn/