Name: Creamy White Chicken Chili with Corn, Beans, and Green Chiles Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 medium yellow onion, diced; 2 cloves garlic, minced; 7 cups low-sodium chicken broth (2 cans, 14 oz. each); 8 oz. diced green chiles (2 cans, 4 oz. each); 1 (15 oz.) can whole kernel corn, drained; 2 (15 oz.) cans white beans (cannellini or great Northern beans), drained and rinsed; 1 teaspoon cumin; 1/2 teaspoon chili powder; 1/2 teaspoon oregano; 1/2 teaspoon paprika; 1/2 teaspoon ground coriander; 1/4 teaspoon cayenne pepper; Salt and pepper, to taste; 8 oz. cream cheese, softened and cubed; 2 cups shredded rotisserie chicken or cooked chicken, about 1 lb.; 1 tablespoon lime juice; 1 tablespoon fresh cilantro, chopped; Fresh chopped cilantro; A dollop of sour cream; Monterrey Jack or Pepper Jack cheese, shredded; Tortilla strips; Sliced avocados; Sliced jalapenos

If you’re craving something cozy yet packed with flavor, this Creamy White Chicken Chili with Corn, Beans, and Green Chiles Recipe is going to be your new go-to. It’s rich, comforting, and just the right balance of creamy and spicy—perfect for any night when you want a meal that feels like a warm hug.

Creamy White Chicken Chili - A large ladle filled with thick creamy soup is being lifted from a white pot, showing three main layers: light creamy broth with specks of black pepper and chopped herbs, soft yellow corn kernels scattered throughout, and shredded white meat pieces visible near the surface. In the background, sliced green avocado adds a fresh color contrast. The soup’s texture looks rich and smooth with some visible small chunks. The pot sits on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy White Chicken Chili with Corn, Beans, and Green Chiles Recipe
Top Tip
How to Serve Creamy White Chicken Chili with Corn, Beans, and Green Chiles Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy White Chicken Chili with Corn, Beans, and Green Chiles Recipe

Why You'll Love This Recipe

I remember making this creamy white chicken chili on a chilly fall evening, and wow—it instantly became a favorite in our house. It’s hearty enough to fill you up but still light and fresh thanks to that zing of green chiles and lime juice. You’re going to love how simple the ingredients come together to create something that tastes way more complex.

Comfort in a bowl: It’s creamy and warming, perfect for cozy nights in or feeding a crowd.
Flavor-packed layers: The mix of spices combined with corn and beans makes every spoonful interesting and satisfying.
Quick and easy: Using rotisserie chicken cuts down cooking time without sacrificing taste—ideal for busy evenings.
Customizable toppings: You can dress it up with anything from avocado slices to jalapeños to add your personal flair.

Creamy White Chicken Chili - A close-up image shows a spoonful of creamy soup held above a white bowl filled with the same creamy soup. The soup is thick and light orange in color with visible chunks of yellow corn and small pieces of green herbs. There are pieces of white chicken meat in the soup, covered in the sauce. In the background, slices of bright green avocado and some tortilla chips can be seen partially inside the bowl. The surface under the bowl has a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Creamy White Chicken Chili with Corn, Beans, and Green Chiles Recipe plays a crucial role—from the creamy texture to the gentle heat and freshness. Here’s a breakdown of why these ingredients are key and some shopping tips to make your chili perfect every time.

Creamy White Chicken Chili - Flat lay of diced yellow onion with its translucent layers, two cloves of peeled garlic showing their smooth white surfaces, bright green diced chiles with a glossy texture, vibrant golden whole kernel corn glistening under the light, creamy white cannellini beans with a smooth finish, shredded rotisserie chicken showing tender, juicy fibers in warm beige tones, fresh cilantro sprigs with bright green feathery leaves, and sliced fresh jalapenos displaying shiny dark green skin and seeds inside, all beautifully arranged with a natural, slightly scattered layout that highlights their fresh textures and colors, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7

Yellow onion: Gives a sweet, savory base that mellows when sautéed, enhancing the chili’s flavor depth.
Garlic: Adds that essential kick and aroma that makes every dish pop.
Chicken broth: The liquid base that's rich without overpowering—opt for low sodium so you control the saltiness.
Diced green chiles: These bring mild heat and a smoky touch, making the chili uniquely vibrant.
Whole kernel corn: Adds natural sweetness and a pleasant pop in every bite.
White beans: Cannellini or great Northern beans offer creaminess and protein while balancing textures.
Spices (cumin, chili powder, oregano, paprika, coriander, cayenne): They build a complex flavor profile with warmth and a hint of heat.
Cream cheese: The secret to that ultra-smooth, rich texture that sets this chili apart.
Shredded chicken: Rotisserie makes it simple and delicious, but any cooked chicken works great.
Lime juice and fresh cilantro: These brighten the dish, adding fresh notes that balance the richness.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how flexible this Creamy White Chicken Chili with Corn, Beans, and Green Chiles Recipe is. I've played around with different tweaks and I encourage you to make it your own—whether it’s dialing up the spice or swapping ingredients based on what you have on hand.

Variation: One time, I swapped out the cream cheese for Greek yogurt at the end for a tangy twist and it was fantastic—just remember to add it off the heat so it doesn’t curdle!
Heat level: If you prefer a spicier chili, adding fresh jalapeños or a pinch of cayenne pepper does the trick well.
Slow cooker version: Try making this in your slow cooker when you want a hands-off day—the flavors deepen beautifully slow-cooked.
Bean swap: Cannellini beans are my favorite here, but great Northern beans or even navy beans work just as nicely.

Step-by-Step: How I Make Creamy White Chicken Chili with Corn, Beans, and Green Chiles Recipe

Step 1: Sauté the base for flavor

Start by heating a tablespoon of olive oil in a large Dutch oven over medium-high heat. Toss in your diced yellow onion and cook until soft and translucent—about 5-7 minutes. Then, add the minced garlic and sauté for just 30 seconds until fragrant. This step really builds the foundation of your chili’s depth, so don’t rush it.

Step 2: Add liquids, veggies, and spices

Next, pour in the chicken broth and stir in diced green chiles, drained corn, and rinsed white beans. Add all the spices—cumin, chili powder, oregano, paprika, ground coriander, cayenne pepper, plus salt and pepper. Give everything a good stir to combine.

Step 3: Simmer and marry flavors

Bring your chili to a boil, then lower the heat to medium-low. Let it simmer for about 15 minutes, uncovered. This is when all those spices marry the ingredients perfectly, creating a rich, inviting aroma that fills your kitchen.

Step 4: Blend for creaminess

For that luscious creamy texture, scoop out about a cup of the chili and blend it until smooth using a food processor or immersion blender. Then stir this back into the pot. It’s a hack I always use to get the richness without extra cream or flour.

Step 5: Stir in cream cheese and chicken

Add the softened, cubed cream cheese and your shredded rotisserie chicken to the pot. Stir gently until the cream cheese melts and your chili turns thick and creamy. Let it cook another 5 minutes so the chicken warms through without drying out.

Step 6: Brighten it up

Finish with a tablespoon of fresh lime juice and chopped cilantro stirred in just before serving. This little fresh burst really balances the creamy richness and adds a bright note that makes the bowl sing.

Top Tip

From my experience making this chili dozens of times, a few little tweaks make all the difference in getting that perfect creamy texture and flavor depth.

Sauté fully: Don’t skip properly cooking the onions and garlic—that step builds a flavor base that makes the chili taste homemade, not canned.
Blend for texture: Pureeing a portion of the chili is my secret to creamy consistency without adding heavy cream or extra dairy.
Cream cheese timing: Add the cream cheese at the end on low heat to avoid curdling and ensure a velvety finish.
Adjust heat last: Add extra cayenne or fresh peppers at the very end so you control the spiciness without overwhelming the dish early on.

How to Serve Creamy White Chicken Chili with Corn, Beans, and Green Chiles Recipe

Creamy White Chicken Chili - Serving Suggestion

Garnishes

When I serve this chili, I pile on fresh chopped cilantro, a generous dollop of sour cream, and a sprinkle of Monterey Jack cheese for melty indulgence. Tortilla strips are my go-to for some crunch, plus sliced avocados and jalapeños to amp up creaminess and heat.

Side Dishes

I like to pair this chili with simple cornbread or warm flour tortillas—it’s perfect for mopping up every last drop. A fresh green salad or a light slaw adds a crisp contrast to the richness.

Creative Ways to Present

For special occasions, I sometimes serve it in mini bread bowls or alongside an array of toppings laid out taco-bar style, so everyone can personalize their bowls. It makes for a fun, interactive meal that guests love.

Make Ahead and Storage

Storing Leftovers

After the chili cools, I store leftovers in airtight containers in the fridge for up to 3 days. The flavors actually deepen overnight, so sometimes I prefer leftovers even more than freshly made.

Freezing

This chili freezes beautifully! I portion it into freezer-safe containers and freeze for up to 3 months. When you thaw it slowly in the fridge, the texture stays creamy and the taste doesn’t suffer—a lifesaver for busy weeknights.

Reheating

I reheat leftovers gently on the stovetop over low heat, stirring occasionally. If the chili thickens too much, I add a splash of chicken broth or water to loosen it. Adding a fresh squeeze of lime juice after reheating revives the brightness.

Frequently Asked Questions:

Can I make this Creamy White Chicken Chili with Corn, Beans, and Green Chiles Recipe in a slow cooker?

Absolutely! Add all ingredients except the cooked chicken and cream cheese to a 6-quart slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Stir in cream cheese and shredded chicken towards the end and cook on high for 15 minutes until melted and heated through.

Can I use raw chicken instead of rotisserie chicken?

Yes! If using raw chicken breasts, you can add them at the beginning to poach in the chili. Once cooked through, shred the chicken and return it to the pot before adding cream cheese. This method saves you a step and still delivers tender chicken.

How can I make this recipe spicier?

To boost the heat, add fresh jalapeños or poblano peppers when you add the garlic. A pinch of extra cayenne or some ancho chili powder also works well. Just adjust gradually to your preferred spice level!

What toppings do you recommend for this chili?

I love topping this chili with fresh cilantro, shredded Monterey Jack, sour cream, crunchy tortilla strips, sliced avocado, and jalapeños for a little kick. These toppings add layers of texture and flavor that bring the dish to life.

Final Thoughts

This Creamy White Chicken Chili with Corn, Beans, and Green Chiles Recipe really feels like one of those dishes that warms both the belly and the heart. It’s foolproof, full of fresh, balanced flavors, and unbelievably comforting. Trust me—once you try this, it’s going to be one of those meals you turn to again and again. So go ahead, give it a whirl, and let me know how it becomes a favorite in your kitchen too!