Creamy White Chicken Chili with Corn (Easy & Comforting)

This white chicken chili is packed with tender chicken, creamy white beans, sweet corn, and a hint of spice. It's a hearty, comforting meal that's lighter than traditional chili but just as satisfying.

Ingredients

• 2 tbsp olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 (4 oz) can green chilies
• 1 tsp ground cumin
• ½ tsp dried oregano
• ½ tsp smoked paprika
• Pinch of cayenne pepper (optional)
• 2½ cups cooked shredded chicken (rotisserie works great)
• 2 (15 oz) cans white beans (like cannellini or great northern), drained and rinsed
• 1½ cups corn (frozen or canned, drained)
• 3 cups chicken broth
• 4 oz cream cheese, softened
• ½ cup sour cream
• Salt and pepper to taste

Directions

1. Sauté aromatics: In a large pot, heat olive oil over medium heat. Add diced onion and cook for 3–4 minutes until soft. Stir in garlic and green chilies; cook 1 minute more.
2. Add spices: Mix in cumin, oregano, paprika, and cayenne (if using).
3. Combine ingredients: Add shredded chicken, white beans, corn, and chicken broth. Stir to combine.
4. Simmer: Bring to a simmer and cook uncovered for 15–20 minutes to allow flavors to blend.
5. Creamy finish: Stir in cream cheese and sour cream until melted and smooth. Simmer 5 more minutes.
6. Serve: Ladle into bowls and top with shredded cheese, avocado, cilantro, and a squeeze of lime.