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Easy White Chicken Chili with Corn – Best Crowd Recipe

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This creamy, spicy white chicken chili with corn is the ultimate crowd-pleaser. Made with simple ingredients and ready in under an hour, it’s perfect for potlucks, game days, or cozy nights in.

Ingredients

Scale
  • 1 tablespoon olive oil (or avocado oil)
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 4 cloves garlic, minced
  • 2 jalapeños, seeded and finely diced (leave some seeds if you like heat)
  • 1 ½ teaspoons ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon chili powder
  • Salt and black pepper, to taste
  • 4 cups low-sodium chicken broth
  • 2 (15-ounce) cans cannellini beans, drained and rinsed
  • 1 (15-ounce) can sweet corn, drained
  • 1 (4-ounce) can diced green chiles, undrained
  • 1 ½ pounds boneless, skinless chicken breasts (about 2–3 breasts)
  • 4 ounces cream cheese, softened and cut into cubes
  • ½ cup heavy cream or half-and-half
  • Juice of 1 lime (about 2 tablespoons)
  • Fresh cilantro, chopped (for topping)
  • Shredded Monterey Jack cheese (for topping)
  • Diced avocado (for topping)
  • Tortilla chips or strips (for topping)
  • Sour cream or Greek yogurt (for topping)
  • Lime wedges (for topping)

Instructions

  1. Sauté the Aromatics (5 minutes): Heat the olive oil in a large pot over medium heat. Add the diced onion and cook, stirring occasionally, until soft and translucent—about 3-4 minutes. Add the minced garlic and diced jalapeños, and cook for another minute until fragrant.
  2. Toast the Spices (1 minute): Sprinkle the cumin, oregano, chili powder, and a pinch of salt and pepper over the onions. Stir constantly for about 30 seconds until the spices smell warm and toasty.
  3. Add the Liquids and Beans (2 minutes): Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Add the drained beans, drained corn, and the can of green chiles (with their liquid). Stir everything together.
  4. Cook the Chicken (20-25 minutes): Nestle the chicken breasts into the liquid. Bring the chili to a gentle boil, then reduce the heat to low, cover, and let it simmer for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F.
  5. Shred the Chicken (5 minutes): Carefully remove the cooked chicken breasts from the pot and place them on a cutting board. Use two forks to shred the meat into bite-sized pieces. Return the shredded chicken to the pot.
  6. Make it Creamy (5 minutes): Reduce the heat to low. Add the cubed cream cheese and stir until completely melted into the chili. Then pour in the heavy cream and stir until everything is well combined. Let it simmer for another 2-3 minutes to thicken slightly.
  7. Finish with Lime (1 minute): Remove the pot from the heat. Squeeze in the juice of one lime and give it a final stir. Taste and adjust the seasoning.
  8. Serve and Garnish (2 minutes): Ladle the chili into bowls and let everyone add their own toppings.

Notes

This chili tastes even better the next day as flavors meld. For a spicier version, keep jalapeño seeds or add a minced chipotle pepper in adobo sauce. For a vegetarian version, omit chicken, use vegetable broth, and double the beans. To freeze, cool completely and store in freezer-safe containers for up to 3 months. Reheat gently on the stovetop, adding a splash of broth if needed.

Nutrition

Keywords: white chicken chili, chicken chili with corn, easy chili recipe, crowd-pleaser chili, creamy chicken chili, potluck recipe, game day chili

Find it online: https://cravemila.com/easy-white-chicken-chili-with-corn-best-crowd-recipe/