Description
This Creamy White Chicken Chili with Corn is a comforting, hearty meal packed with tender chicken, white beans, green chiles, and a rich, creamy broth. It’s quick and easy to make, perfect for a weeknight dinner or meal prep. This one-pot wonder is loaded with protein and flavor, making it a great option for those looking for healthy recipes and simple high-protein meals.
Ingredients
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1 tbsp olive oil
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1 1/2 lbs boneless, skinless chicken breasts or thighs, diced into 1/2-inch pieces
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1 medium onion, chopped into 1/2-inch pieces
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1 1/2 tsp granulated garlic powder
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3 cups cooked great northern beans, drained and rinsed (or 2 cans, 14 oz each)
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1 3/4 cups frozen or canned corn kernels, drained (or 1 can, 14 oz)
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2 cups chicken broth (or 1 can, 14 oz)
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2/3 cup chopped roasted green chiles (or 1 can, 7 oz)
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4 oz cream cheese, cubed (optional for extra creaminess)
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1 tsp kosher salt (adjust to taste)
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1 tsp ground cumin
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1 tsp dried oregano
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1/2 tsp freshly ground black pepper (adjust to taste)
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1/4 tsp cayenne pepper
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1/2 cup sour cream
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1/2 cup heavy cream
Instructions
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Sauté the Chicken & Onion:
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Heat olive oil in a large pot over medium heat.
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Add chicken and onion, and sauté for 5-7 minutes, until chicken is cooked through.
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Sprinkle with garlic powder while cooking.
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Build the Flavor:
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Add beans, corn, chicken broth, green chiles, cream cheese (if using), and spices to the pot.
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Bring to a boil, then reduce heat to low and simmer for 5 minutes, stirring occasionally.
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Make it Creamy:
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Remove the pot from heat.
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In a small bowl, whisk together sour cream and heavy cream until smooth.
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Ladle ½ cup hot broth from the pot into the bowl and whisk again until combined.
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Pour the sour cream mixture back into the pot and stir well to fully incorporate.
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Serve & Enjoy:
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Serve warm, topped with your favorite garnishes like shredded cheese, avocado, fresh cilantro, tortilla strips, or jalapeños.
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Notes
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For a spicier chili, add more cayenne pepper or diced jalapeños.
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For a thicker consistency, mash some of the beans before adding them to the pot.
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Make it dairy-free by skipping the cream cheese, sour cream, and heavy cream, and using coconut milk instead.
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Leftovers store well in the fridge for up to 3 days or can be frozen for up to 2 months.
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 4g
- Sodium: 580mg
- Fat: 15 g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 65mg