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Cozy Creamy White Chicken Chili with Corn & Green Chiles

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This creamy white chicken chili is the ultimate comfort food, featuring tender chicken, sweet corn, and mild green chiles in a luxuriously creamy broth. Quick and easy to make in about 40 minutes, it’s perfect for busy weeknights or cold-weather cravings.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 1 jalapeño pepper, seeded and minced (optional)
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano (Mexican oregano if available)
  • ½ teaspoon smoked paprika
  • ½ teaspoon salt, plus more to taste
  • ¼ teaspoon black pepper
  • 4 cups low-sodium chicken broth
  • 2 (4-ounce) cans diced green chiles (mild or medium)
  • 1 (15-ounce) can sweet corn, drained (or 1½ cups frozen corn, thawed)
  • 4 ounces cream cheese, softened and cubed
  • ½ cup heavy cream (or half-and-half for a lighter version)
  • 3 cups cooked, shredded chicken (rotisserie chicken works great)
  • Fresh cilantro, chopped (for serving)
  • Shredded Monterey Jack cheese (for serving)
  • Diced avocado (for serving)
  • Tortilla chips or crusty bread (for serving)
  • Lime wedges (for serving)
  • Sour cream or Greek yogurt (for serving)

Instructions

  1. Melt the butter in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion and cook for 4-5 minutes until soft and translucent, stirring occasionally.
  2. Add the minced garlic and jalapeño (if using) and cook for another minute until fragrant.
  3. Stir in the cumin, oregano, smoked paprika, salt, and pepper. Cook for about 30 seconds, stirring constantly, to bloom the spices.
  4. Pour in the chicken broth and add the diced green chiles (with their liquid) and the drained corn. Stir together and bring to a gentle boil. Reduce heat to low and let simmer for 10 minutes.
  5. Drop the cubed cream cheese into the pot. Stir continuously until completely melted and the broth is smooth and creamy, about 2-3 minutes.
  6. Stir in the shredded chicken and heavy cream. Let simmer for another 5-7 minutes until everything is heated through. Do not let it boil after adding the cream.
  7. Taste and adjust seasoning with additional salt, pepper, or a squeeze of lime if desired.
  8. Ladle into bowls and serve with desired toppings such as shredded Monterey Jack cheese, sour cream, fresh cilantro, diced avocado, tortilla chips, and lime wedges.

Notes

For the creamiest result, ensure cream cheese is at room temperature before adding. If using frozen corn, thaw on the counter rather than in the microwave. This chili can be made ahead and actually tastes better the next day. For a dairy-free option, substitute butter with olive oil, cream cheese with dairy-free block cream cheese, and heavy cream with full-fat coconut milk. To thicken, let simmer uncovered or mash some corn against the pot. To thin, add a splash of broth or milk.

Nutrition

Keywords: white chicken chili, creamy chicken chili, chicken chili with corn, green chile chili, easy chili recipe, comfort food, weeknight dinner

Find it online: https://dinadishes.com/cozy-creamy-white-chicken-chili-with-corn-and-green-chiles/