Name: Irresistible White Chicken Chili With Corn - Under 40 Minutes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Tex-Mex
Ingredients: 1.5 lbs boneless, skinless chicken breasts; 1 large onion, chopped; 2 cloves garlic, minced; 1 tbsp olive oil; 4 cups chicken broth; 2 cans (15 oz each) great northern beans, rinsed and drained; 1 can (15 oz) corn, drained; 1 can (4 oz) diced green chiles; 1 tsp cumin; 1/2 tsp chili powder; 1/4 tsp cayenne pepper (optional); 1/2 cup heavy cream; Salt and pepper to taste; Optional toppings: sour cream, shredded cheese, cilantro, avocado

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Okay, picture this: it’s a chilly evening, you’re craving something warm and comforting, but you don’t want to spend hours in the kitchen. That’s when my white chicken chili with corn and cream comes to the rescue! Seriously, this recipe is like a big, cozy hug in a bowl. It’s ridiculously easy to make, totally flavorful, and guaranteed to be a hit with the whole family. We’re talking tender chicken, sweet corn, creamy broth… mmm, just thinking about it makes my mouth water. Plus, it’s a fantastic way to use up those pantry staples. I promise, once you try this white chicken chili with corn and cream, it’ll become a regular on your weeknight menu. You can whip up this corn and chicken white chili in no time!

Hey there, I’m Oliver! I’m all about creating delicious, fuss-free recipes that bring people together. I’ve spent years experimenting in the kitchen, from London restaurants to pop-up dinners, and I’ve learned that the best food is often the simplest. I’m excited to share my passion for food with you, one recipe at a time!

Why You’ll Love This White Chicken Chili with Corn and Cream

Reasons to Make This Creamy Corn Chili

Okay, let’s get down to brass tacks – why *should* you make this chili? Well, for starters, it’s ready in under an hour! Seriously, from start to finish, you’ll be digging into a bowl of creamy goodness before you know it. Plus, it’s packed with flavor, thanks to the green chiles and cumin. Trust me, it’s not your average bland chili. Oh, and did I mention it’s a guaranteed crowd-pleaser? Even my pickiest eaters gobble this one up! It’s hearty, it’s flavorful, it’s family-friendly – what’s not to love?

Ingredients for Your White Chicken Chili with Corn and Cream

Alright, let’s gather our goodies! Here’s what you’ll need to make this amazing white chicken chili with corn and cream. Don’t worry, most of it’s probably already in your pantry!

1.5 lbs boneless, skinless chicken breasts – ’cause who has time for bones, right?
1 large onion, chopped – get ready to shed a tear (or two!).
2 cloves garlic, minced – the more garlic, the better, if you ask me!
1 tbsp olive oil – for sautéing those yummy aromatics.
4 cups chicken broth – adds that perfect savory base.
2 cans (15 oz each) great northern beans, rinsed and drained – gotta rinse ’em, or things get a little… bubbly.
1 can (15 oz) corn, drained – sweet corn kernels are key!
1 can (4 oz) diced green chiles – these give it a little kick!
1 tsp cumin – for that warm, earthy flavor.
1/2 tsp chili powder – just a touch for depth.
1/4 tsp cayenne pepper (optional) – if you’re feeling brave! I usually add a pinch.
1/2 cup heavy cream – this is what makes it *creamy*!
Salt and pepper to taste – season it up, baby!
Optional toppings: sour cream, shredded cheese, cilantro, avocado – go wild! My favorite part is loading it up with toppings.

How to Make White Chicken Chili with Corn and Cream: Step-by-Step Instructions

Preparing the Base for the Corn and Chicken White Chili

Okay, first things first, let’s get that flavor base going! Grab your biggest pot (or a Dutch oven if you’re fancy) and drizzle in that olive oil. Pop it over medium heat, and once it’s shimmering, toss in your chopped onion. Cook that until it’s softened and translucent – about 5 minutes should do it. You’ll start to smell that delicious onion-y aroma… yum! Now, add your minced garlic and cook for just another minute. Careful, garlic burns easily, so keep it moving! Once the garlic is fragrant, nestle those chicken breasts right into the pot. Cook ’em until they’re lightly browned on all sides. Don’t worry about cooking them all the way through just yet; we’ll get there!

Simmering the White Chicken Chili with Corn and Cream

Alright, time to load up the flavor! Pour in your chicken broth, then add those rinsed and drained great northern beans, the drained corn, and those diced green chiles. Now for the spices – cumin, chili powder, and that pinch of cayenne pepper if you’re feeling spicy! Give it all a good stir, bring it to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes. You’ll know the chicken is done when it’s cooked through and easy to shred.

Finishing the Creamy Corn Chili

Carefully remove the chicken breasts from the pot – they’ll be hot! – and shred them with two forks. This is my favorite part! Then, return the shredded chicken to the pot. Now for the magic ingredient: heavy cream! Stir it in gently and season with salt and pepper to taste. Heat it through, but be super careful *not* to let it boil after you add the cream. Boiling can make it separate, and nobody wants that!

Serving Your Hearty White Chili

Alright, the moment we’ve all been waiting for! Ladle that creamy, dreamy white chicken chili with corn and cream into bowls and get ready to garnish! Seriously, toppings are where it’s at. I love a dollop of sour cream, a sprinkle of shredded cheese, some fresh cilantro, and maybe even a few slices of avocado. But hey, the sky’s the limit! Get creative and have fun with it. Enjoy!

Tips for the Best White Chicken Chili with Corn and Cream

Make it Your Own: Ingredient Notes and Substitutions for White Chicken Chili with Corn

Okay, so you wanna make this chili *perfect*? I got you! First off, if you like a super thick chili, mash some of those great northern beans with a fork before adding the cream. Trust me, it makes a difference! Also, if you’re short on time (and who isn’t?), grab a rotisserie chicken from the store. Just shred it up and toss it in after you cook the onion and garlic. Easy peasy!

Now, about that cayenne pepper… I like a little kick, but if you’re spice-averse, feel free to skip it altogether. Or, if you’re a total chili head, add a bit more! Just taste as you go and adjust to your liking. And hey, wanna make this in the slow cooker or Instant Pot? No problem! For the slow cooker, just toss everything in (except the cream!) and cook on low for 6-8 hours or on high for 3-4. Stir in the cream right before serving. For the Instant Pot, use the sauté function for the onion and garlic. Then, add everything else (again, except the cream!) and cook on high pressure for 15 minutes, followed by a natural pressure release for 10 minutes. Stir in the cream, and boom – dinner is served!

Oh, and one more thing: don’t be afraid to experiment with the ingredients! You can use different types of beans, like cannellini or navy beans, if you prefer. Frozen corn works just as well as canned, especially if you’re making this in the off-season. And if you’re trying to lighten things up, you can swap the heavy cream for Greek yogurt. It’ll still be creamy, but with a bit of a tang! I love using the green chile to add a little spice.

White Chicken Chili with Corn and Cream Variations

Spice Up Your White Chicken Chili with Corn

Okay, so you’re feeling a little adventurous? Let’s crank up the heat! If you want to spice up your white chicken chili with corn, there are tons of ways to do it. First off, you could dice up a jalapeño (or two!) and toss it in with the onion and garlic. Just be careful – those little guys can pack a punch! And don’t forget to remove the seeds if you want to tame the fire a bit. Another great way to add some heat is to experiment with different chili powders. Ancho chili powder will give it a smoky flavor, while chipotle chili powder will add a little extra zing. You could even add a dash of hot sauce to each bowl before serving. My personal favorite is a few drops of habanero sauce – but be warned, that stuff is seriously hot!

Make it Vegetarian: Corn and White Bean Chili

Alright, so maybe you’re not a meat-eater, or maybe you’re just looking for a lighter option. No problem! You can easily turn this white chicken chili with corn and cream into a delicious vegetarian chili. Just skip the chicken altogether – simple as that! To make it extra hearty, I like to add more vegetables. Diced bell peppers (any color!), zucchini, or even sweet potatoes would be fantastic. Just toss them in with the onion and garlic and cook until they’re tender. You could also add an extra can of great northern beans or try using a mix of different beans, like cannellini and kidney beans. It’ll be just as flavorful and satisfying, I promise!

Serving Suggestions for Your White Chicken Chili with Corn and Cream

Okay, so you’ve got a pot of amazing white chicken chili with corn and cream… now what? Well, let’s talk sides! I’m a big believer that the right side dishes can take a meal from good to *amazing*. First off, you can’t go wrong with cornbread. Seriously, a warm, buttery slice of cornbread is the perfect complement to this chili. You can make it from scratch, or if you’re short on time, a boxed mix works just fine. I love adding a little bit of honey to mine for extra sweetness. Yum!

Another great option is tortilla chips. Crunchy, salty tortilla chips are perfect for scooping up every last bit of chili. Plus, they add a nice textural contrast to the creamy chili. You can use plain tortilla chips, or if you’re feeling fancy, try some flavored ones like lime or chili lime. And hey, if you’re watching your carbs, you can always use veggie sticks like carrots or celery for dipping.

And finally, if you want to add a little bit of freshness to the meal, a simple salad is always a good idea. A basic green salad with a light vinaigrette will do the trick. Or, if you want to get a little more creative, try a southwestern-style salad with black beans, corn, avocado, and a cilantro-lime dressing. Seriously, the possibilities are endless! The best thing about this white chicken chili with corn and cream is that it goes with just about anything. So, get creative, have fun, and enjoy!

Storing and Reheating Your White Chicken Chili with Corn and Cream

Alright, so you’ve made a big batch of this amazing white chicken chili with corn and cream, and you’ve got leftovers? Lucky you! This stuff tastes even better the next day, if you ask me. But let’s make sure you store it properly so it stays delicious.

For refrigerator storage, just let the chili cool down a bit (don’t leave it out for more than two hours, okay?) and then transfer it to an airtight container. It’ll keep in the fridge for up to 3-4 days. Easy peasy!

Now, if you want to keep it longer, freezing is the way to go! Again, let it cool, then transfer it to freezer-safe containers or zip-top bags. Make sure you squeeze out as much air as possible to prevent freezer burn. It’ll keep in the freezer for up to 2-3 months. Don’t forget to label it with the date so you know when you made it!

When you’re ready to reheat, you’ve got a couple of options. If you’re reheating from the fridge, you can just pop it in a pot on the stovetop over medium heat. Stir it occasionally until it’s heated through. You might need to add a splash of chicken broth if it’s gotten a little thick. If you’re reheating from frozen, let it thaw in the fridge overnight (if you remember!) or you can use the defrost function on your microwave. Then, just follow the stovetop instructions.

You can also reheat it in the microwave, but I find it tends to get a little bit… bubbly. So, if you go that route, microwave it in short intervals, stirring in between, until it’s heated through. And hey, if you want to add a little bit of extra cream or cheese when you reheat it, go for it! It’ll be like a brand new bowl of chili all over again!

White Chicken Chili with Corn and Cream FAQs

Can I make this White Chicken Chili with Corn and Cream in a slow cooker?

Absolutely! In fact, this recipe practically begs to be made in a slow cooker. It’s so easy! Just toss all the ingredients (except the heavy cream, remember!) into your slow cooker. Cook it on low for 6-8 hours, or on high for 3-4 hours. Once it’s done, shred the chicken right in the slow cooker, stir in the heavy cream, and you’re good to go! This is perfect for those busy days when you want a delicious, home-cooked meal waiting for you when you get home. Trust me, the flavors meld together beautifully in the slow cooker.

Can I freeze this creamy corn chili?

You betcha! Freezing this creamy corn chili is a great way to have a quick and easy meal on hand for those nights when you just don’t feel like cooking. Just let the chili cool completely (don’t skip this step!), then transfer it to freezer-safe containers or zip-top bags. Be sure to squeeze out as much air as possible to prevent freezer burn. It’ll keep in the freezer for up to 2-3 months. When you’re ready to eat, just thaw it in the fridge overnight and reheat it on the stovetop or in the microwave. Easy peasy!

How can I make this corn and chicken white chili spicier?

Ooh, so you like things hot, huh? I get it! There are tons of ways to kick up the heat in this corn and chicken white chili. First, you could add more diced green chiles. Or, for a serious kick, try using jalapeños or serrano peppers instead. Just remember to remove the seeds if you want to tame the fire a bit. Another great option is to add a pinch of cayenne pepper or a dash of your favorite hot sauce. Chipotle powder also adds a lovely smoky heat. And hey, if you’re feeling really brave, you could even add a few drops of habanero sauce. But be warned – that stuff is seriously hot! Start with a little and taste as you go, okay?

This Creamy White Chicken Chili with Corn Recipe is Waiting For You

So, what are you waiting for? Seriously, this creamy white chicken chili with corn is calling your name! I know, I know, I’m biased, but I truly believe this recipe is a winner. It’s easy, it’s flavorful, and it’s guaranteed to warm you up from the inside out. Plus, it’s the perfect way to impress your friends and family without spending hours slaving away in the kitchen.

But hey, don’t just take my word for it! I’d love to hear what you think. If you try this recipe, be sure to leave a comment below and let me know how it turned out. Did you add any special toppings? Did you make any substitutions? I’m always looking for new ideas! And if you loved it (which I’m betting you will!), be sure to rate the recipe and share it with your friends on social media. Sharing is caring, after all!

You know, I remember the first time I made this chili. It was a total experiment! I had some leftover chicken, some corn, and a craving for something creamy and comforting. I just started throwing things together, and to my surprise, it turned out amazing! Now, it’s a family favorite. My kids practically beg me to make it every week. It’s become a regular in our family dinner rotation. And that, my friends, is the magic of cooking – taking simple ingredients and turning them into something truly special.

Nutritional Information for White Chicken Chili with Corn and Cream

Okay, let’s talk numbers! Now, I’m no nutritionist, but I know some of you are curious about the nutritional info for this white chicken chili with corn and cream. So, here’s a little disclaimer: the following information is an estimate and can vary depending on the specific ingredients you use. Different brands have different nutritional values, you know? So, take this with a grain of salt (pun intended!).

That being said, a serving (about 1.5 cups) of this chili clocks in at roughly 350 calories. You’re looking at about 25 grams of carbs, 15 grams of fat (mostly from that yummy cream!), and a whopping 30 grams of protein. Plus, you’ll get a good dose of fiber (around 7 grams) from the beans and corn. Not too shabby, right?

Just remember, these are just estimates! If you’re really concerned about the exact nutritional breakdown, I recommend plugging the ingredients into a nutrition calculator. But hey, as long as you’re enjoying a delicious and satisfying meal, that’s what really matters, right?