Creamy White Chicken Chili with Corn
This creamy slow cooker white chicken chili with corn is the ultimate comfort food—velvety, cozy, and just a little bit addictive. Made with simple pantry ingredients like chicken, white beans, frozen corn, and cream cheese, it’s an effortless dump-and-go meal that tastes like you simmered it all day.
- Prep Time: 15 minutes
- Cook Time: 6 hours (low) or 3.5 hours (high)
- Total Time: 6 hours 15 minutes (low) or 3 hours 45 minutes (high)
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: American (Southwest-inspired)
Ingredients
- 1.5 lbs boneless, skinless chicken breasts (about 3 medium)
- 2 cans (15 oz each) white beans (Great Northern or cannellini), drained and rinsed
- 2 cups frozen corn
- 2 cans (4 oz each) diced green chiles
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 2 teaspoons ground cumin
- 1 teaspoon chili powder (preferably ancho)
- 1 teaspoon dried oregano
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper (or to taste)
- 8 oz cream cheese, softened and cut into cubes
- Juice of 1 lime
- Optional garnishes: fresh cilantro, diced avocado, shredded Monterey Jack cheese, sliced jalapeños, tortilla chips, sour cream
Instructions
- Prep your ingredients: Dice the onion, mince the garlic, drain and rinse the white beans, and cut the cream cheese into cubes (let it sit out for 15-20 minutes to soften). No need to thaw the frozen corn.
- Layer everything in the slow cooker: Place the chicken breasts in the bottom. Add the diced onion, minced garlic, drained beans, frozen corn, and both cans of green chiles. Sprinkle the cumin, chili powder, oregano, salt, and pepper over the top. Pour the chicken broth around the edges, trying not to wash off the spices.
- Cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and shreds easily with a fork (internal temperature should reach 165°F).
- Shred the chicken: Carefully remove the chicken breasts from the slow cooker and shred with two forks on a cutting board. Alternatively, shred directly in the slow cooker using forks or a hand mixer on low speed, being careful not to mash the beans too much.
- Stir in the cream cheese: Return the shredded chicken to the slow cooker. Add the cubed cream cheese and stir gently for 2-3 minutes until completely melted and the broth is thick and velvety.
- Add the lime juice: Squeeze the juice of one lime into the chili and stir. Taste and adjust salt and pepper if needed.
- Let it rest for 10 minutes off the heat to allow flavors to settle and the broth to thicken slightly. Use this time to prep garnishes.
- Serve and garnish: Ladle the chili into bowls and top with your favorite garnishes such as fresh cilantro, diced avocado, shredded Monterey Jack cheese, sliced jalapeños, crushed tortilla chips, or a dollop of sour cream.
Notes
Don’t add the cream cheese at the beginning—it will break down into a grainy mess. Add it at the end for a smooth, luscious texture. For a thicker chili, mash about half a cup of the beans against the side of the slow cooker before adding the cream cheese. The chili gets better after a day in the fridge, so leftovers are even more flavorful.
Nutrition
- Serving Size: 1.5 cups (without ga
- Calories: 385
- Sugar: 6
- Sodium: 720
- Fat: 14
- Saturated Fat: 8
- Carbohydrates: 32
- Fiber: 8
- Protein: 34
Keywords: white chicken chili, slow cooker chili, creamy chili, chicken chili with corn, easy chili recipe, gluten-free chili, comfort food, slow cooker dinner