Homemade White Chicken Chili with Corn

Here is my favorite white chicken chili with corn recipe, with tender chicken chunks, creamy great northern beans, roasted green chiles, and a rich, creamy base made with cream cheese and sour cream.

This white chicken chili is my go-to recipe when we want something warm and comforting but not too heavy. I always keep the ingredients on hand so I can whip it up on busy weeknights, and my family loves the mild heat from the green chiles mixed with the sweetness of the corn.

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What Kind of Chicken Should I Use?

Both chicken breasts and chicken thighs work great for this white chicken chili, so go with whatever you prefer or have on hand. Chicken thighs tend to be a bit more forgiving since they have more fat and stay juicier during cooking, while chicken breasts are leaner and will give you a lighter chili overall. If you’re short on time, you can even use a rotisserie chicken from the store – just shred the meat and add it in toward the end of cooking. Whatever you choose, make sure to cut your chicken into bite-sized pieces so they cook evenly and are easy to eat in every spoonful.

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Options for Substitutions

This white chicken chili is pretty forgiving when it comes to swaps, so here are some options if you need to make changes:

• Chicken breasts or thighs: Both work great here, but if you want to save time, you can use a rotisserie chicken. Just shred about 3 cups of meat and add it near the end of cooking since it’s already cooked.
• Great northern beans: Cannellini beans or navy beans are perfect substitutes and won’t change the flavor much at all. You can also use a mix of different white beans if that’s what you have on hand.
• Roasted green chile: If you can’t find roasted green chiles, use a 4-ounce can of diced green chiles (mild or hot, depending on your preference). You can also use fresh poblano peppers – just roast and chop about 2-3 peppers.
• Heavy cream and sour cream: For a lighter version, swap heavy cream with half-and-half or whole milk. You can also use Greek yogurt instead of sour cream – just stir it in at the very end off the heat to prevent curdling.
• Cream cheese: This is totally optional and adds extra creaminess. If you skip it, the chili will still be great. Or try using an extra ¼ cup of sour cream instead.
• Chicken broth: Vegetable broth works fine if that’s what you have. For more flavor, use low-sodium broth so you can control the salt level yourself.

Watch Out for These Mistakes While Cooking

The biggest mistake when making white chicken chili is adding the sour cream and heavy cream directly to the hot pot, which can cause them to curdle and separate – always temper them first by slowly mixing in some hot broth like the recipe suggests. Another common error is overcooking the chicken, so cut your pieces to a consistent ½-inch size and watch them carefully since they only need about 5-7 minutes to cook through. Don’t skip the step of taking the pot off the heat before adding your cream mixture, as this extra precaution helps prevent curdling and keeps your chili smooth and creamy. If you’re using canned beans instead of cooking your own, give them a good rinse first to remove excess sodium and that starchy liquid that can make your chili taste tinny.

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What to Serve With White Chicken Chili?

I love serving white chicken chili with warm cornbread or corn muffins on the side – they’re perfect for soaking up all that creamy broth. Tortilla chips are another great option, and you can even crumble them right on top of your bowl for some extra crunch. If you want to make it more of a complete meal, try serving it over rice or with some warm flour tortillas that you can use to scoop up the chili. Don’t forget the toppings either – shredded cheese, diced avocado, fresh cilantro, and a squeeze of lime juice all make this chili even better.

Storage Instructions

Store: This white chicken chili keeps really well in the fridge for up to 4 days in an airtight container. The flavors actually get better as it sits, so it’s a great make-ahead meal for busy weeknights. I like to portion it out for easy grab-and-go lunches throughout the week.

Freeze: You can freeze this chili for up to 3 months in freezer-safe containers or bags. Just make sure to leave a little room at the top since it expands when frozen. The cream might separate slightly when thawed, but a good stir while reheating usually brings it back together.

Reheat: Warm it up gently on the stovetop over medium-low heat, stirring occasionally, or microwave individual portions on medium power. If it seems too thick after reheating, just add a splash of chicken broth or water to loosen it up.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1700-1900
• Protein: 120-135 g
• Fat: 64-76 g
• Carbohydrates: 130-145 g

Ingredients

For the chilli base:

• 1/2 tsp black pepper
• 1 tsp cumin (freshly ground preferred for more flavor)
• 1/4 tsp cayenne pepper (adjust to taste preference)
• 2/3 cup roasted green chile (fresh or canned, mild to medium heat)
• 1 tbsp olive oil (or any neutral oil like canola)
• 2 cups chicken broth
• 3 cups cooked great northern beans (or canned, drained and rinsed)
• 1 tsp kosher salt
• 1.5 tsp garlic powder
• 1 medium onion (diced into 1/2-inch pieces)
• 1.75 cups frozen corn (I use Birds Eye)
• 1.5 lb boneless skinless chicken breasts (cut into 1-inch chunks)
• 1 tsp oregano
• 4 oz cream cheese (softened to room temperature)

For the cream finish:

• 1/2 cup sour cream
• 1/2 cup heavy cream (makes it extra creamy and rich)

Step 1: Prepare Mise en Place and Toast Spices

• 1 medium onion
• 1.5 lb boneless skinless chicken breasts
• 1 tsp cumin
• 1 tsp oregano
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper
• 1.5 tsp garlic powder

Dice the onion into 1/2-inch pieces and cut the chicken breasts into 1-inch chunks.

In a small bowl, combine the cumin, oregano, black pepper, cayenne pepper, and garlic powder—toasting these spices together in a dry pan for about 30 seconds before mixing will intensify their flavors if you have time.

This prep work ensures everything is ready when you need it and allows you to work efficiently once cooking begins.

Step 2: Sear Chicken and Sauté Aromatics

• 1 tbsp olive oil
• 1.5 lb boneless skinless chicken breasts, cut into 1-inch chunks
• 1 medium onion, diced

Heat the olive oil in a large pot or Dutch oven over medium-high heat.

Once shimmering, add the chicken chunks and cook for about 4-5 minutes, stirring occasionally, until the exterior is golden and no longer pink.

Add the diced onion and continue cooking for another 2-3 minutes until the onion becomes translucent and fragrant.

The browning of the chicken creates fond (flavorful browned bits) that will deepen the soup’s flavor.

Step 3: Build the Soup Base with Spices and Aromatics

• Spice mixture from Step 1
• 2/3 cup roasted green chile
• 3 cups cooked great northern beans
• 1.75 cups frozen corn
• 2 cups chicken broth
• 4 oz cream cheese
• 1 tsp kosher salt

Add the spice mixture from Step 1 to the chicken and onions, stirring constantly for about 1 minute to toast the spices in the hot pot and release their essential oils.

Add the roasted green chile, beans, corn, chicken broth, and cream cheese (which will begin to melt and enrich the broth).

Season with salt.

Stir well until the cream cheese is mostly incorporated, then bring the soup to a gentle boil over medium-high heat.

Step 4: Simmer and Prepare Cream Mixture

• 1/2 cup sour cream
• 1/2 cup heavy cream

Once the soup reaches a boil, reduce the heat to low and let it simmer for 5 minutes to meld the flavors together.

While the soup simmers, whisk together the sour cream and heavy cream in a bowl until smooth and combined.

This tempering mixture will add richness and creaminess to the final dish without breaking or curdling when added to the hot soup.

Step 5: Temper and Incorporate the Cream

• Simmered soup from Step 4
• Cream mixture from Step 4

Remove the pot from heat.

Ladle about 1/2 cup of the hot broth from the soup into the cream mixture and whisk vigorously until smooth—this tempering step gradually brings the cream to temperature, preventing it from curdling when stirred into the hot soup.

Pour the cream mixture back into the pot and stir gently until fully incorporated.

I find that whisking the cream base with the hot broth separately ensures a silky, smooth final texture rather than adding cream directly, which can sometimes create lumps.

Step 6: Finish and Serve

Taste the soup and adjust seasonings as needed—add more salt, cayenne, or a squeeze of lime if desired.

Ladle the chili into bowls and serve while hot.

You can garnish with diced onion, cilantro, tortilla strips, or additional sour cream if you like.

Homemade White Chicken Chili with Corn

Delicious Homemade White Chicken Chili with Corn recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings 6 servings

Calories 1800 kcal

Ingredients

  

For the chilli base:

• 1/2 tsp black pepper
• 1 tsp cumin (freshly ground preferred for more flavor)
• 1/4 tsp cayenne pepper (adjust to taste preference)
• 2/3 cup roasted green chile (fresh or canned, mild to medium heat)
• 1 tbsp olive oil (or any neutral oil like canola)
• 2 cups chicken broth
• 3 cups cooked great northern beans (or canned, drained and rinsed)
• 1 tsp kosher salt
• 1.5 tsp garlic powder
• 1 medium onion (diced into 1/2-inch pieces)
• 1.75 cups frozen corn (I use Birds Eye)
• 1.5 lb boneless skinless chicken breasts (cut into 1-inch chunks)
• 1 tsp oregano
• 4 oz cream cheese (softened to room temperature)

For the cream finish:

• 1/2 cup sour cream
• 1/2 cup heavy cream (makes it extra creamy and rich)

Instructions

 

• Dice the onion into 1/2-inch pieces and cut the chicken breasts into 1-inch chunks. In a small bowl, combine the cumin, oregano, black pepper, cayenne pepper, and garlic powder—toasting these spices together in a dry pan for about 30 seconds before mixing will intensify their flavors if you have time. This prep work ensures everything is ready when you need it and allows you to work efficiently once cooking begins.
• Heat the olive oil in a large pot or Dutch oven over medium-high heat. Once shimmering, add the chicken chunks and cook for about 4-5 minutes, stirring occasionally, until the exterior is golden and no longer pink. Add the diced onion and continue cooking for another 2-3 minutes until the onion becomes translucent and fragrant. The browning of the chicken creates fond (flavorful browned bits) that will deepen the soup's flavor.
• Add the spice mixture from Step 1 to the chicken and onions, stirring constantly for about 1 minute to toast the spices in the hot pot and release their essential oils. Add the roasted green chile, beans, corn, chicken broth, and cream cheese (which will begin to melt and enrich the broth). Season with salt. Stir well until the cream cheese is mostly incorporated, then bring the soup to a gentle boil over medium-high heat.
• Once the soup reaches a boil, reduce the heat to low and let it simmer for 5 minutes to meld the flavors together. While the soup simmers, whisk together the sour cream and heavy cream in a bowl until smooth and combined. This tempering mixture will add richness and creaminess to the final dish without breaking or curdling when added to the hot soup.
• Remove the pot from heat. Ladle about 1/2 cup of the hot broth from the soup into the cream mixture and whisk vigorously until smooth—this tempering step gradually brings the cream to temperature, preventing it from curdling when stirred into the hot soup. Pour the cream mixture back into the pot and stir gently until fully incorporated. I find that whisking the cream base with the hot broth separately ensures a silky, smooth final texture rather than adding cream directly, which can sometimes create lumps.
• Taste the soup and adjust seasonings as needed—add more salt, cayenne, or a squeeze of lime if desired. Ladle the chili into bowls and serve while hot. You can garnish with diced onion, cilantro, tortilla strips, or additional sour cream if you like.