White Chicken Chili with Corn

🌽🍗 White Chicken Chili with Corn

Servings: 6
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

📝 Ingredients

Proteins & Veggies:

• 1 tablespoon olive oil

• 1 medium onion, diced

• 3 garlic cloves, minced

• 1–2 jalapeños, diced (optional for heat)

• 1.5 pounds cooked chicken, shredded (rotisserie or poached)

• 1 (15 oz) can sweet corn (drained) or 1.5 cups frozen corn

• 2 (15 oz) cans white beans (cannellini or great northern), drained and rinsed

• 1 (4 oz) can diced green chiles (mild or hot)

Liquids & Seasonings:

• 4 cups chicken broth (low sodium)

• 1 teaspoon ground cumin

• 1 teaspoon dried oregano

• ½ teaspoon chili powder

• ½ teaspoon smoked paprika (optional)

• Salt and pepper to taste

• 4 oz cream cheese (cubed and softened)

• ½ cup sour cream or plain Greek yogurt

• Juice of ½ lime (optional)

🍳 Instructions

1. Sauté Aromatics
   In a large pot or Dutch oven, heat olive oil over medium heat.
   Add onion and cook until soft and translucent, ~4 minutes.
   Stir in garlic and jalapeño, and cook for 1 minute more.

2. Add the Main Ingredients
   Add shredded chicken, corn, white beans, green chiles, and all seasonings (cumin, oregano, chili powder, paprika, salt, and pepper).
   Stir everything together.

3. Add Broth & Simmer
   Pour in the chicken broth. Bring to a simmer and cook for 15–20 minutes to let the flavors meld.

4. Cream It Up
   Reduce heat to low. Add cream cheese and stir until melted and well combined.
   Then stir in the sour cream or Greek yogurt.
   Simmer for another 5 minutes until thick and creamy.
   Add lime juice if using.

5. Taste & Adjust
   Add more salt, pepper, or chili powder as desired.

🥑 Serving Suggestions

• Top with: shredded cheese, avocado slices, cilantro, jalapeño slices, or crushed tortilla chips.

• Serve with: warm cornbread, tortilla chips, or crusty bread.

❄️ Storage

• Fridge: Store leftovers in an airtight container for up to 4 days.

• Freezer: Freeze without the dairy (add cream cheese/sour cream when reheating) for up to 2 months.