Delicious & Easy 30-Minute Creamy White Chicken Chili with Corn (Slow Cooker Friendly!)

There’s nothing quite like a warm, comforting bowl of chili to embrace the crisp air of autumn. This recipe for creamy white chicken chili with corn is not just easy, it’s incredibly quick to prepare, making it a perfect weeknight meal. Featuring tender chicken, hearty white navy beans, sweet corn, and a blend of simple pantry staples, it comes together in just about 30 minutes. Plus, it’s wonderfully versatile and can be adapted for your slow cooker, ensuring a delicious meal with minimal effort.

For the ultimate comfort food experience, we highly recommend serving this chili with a side of warm, fluffy Honeybutter Corn Bread, generously slathered with Honey Butter Spread. The slightly sweet cornbread perfectly complements the savory, subtly spiced chili, creating a truly unforgettable combination. This recipe is also fantastic for meal prepping – double the batch and freeze portions for those busy days when you need a quick, wholesome dinner!

This simple white chicken chili recipe is designed to be family-friendly and not overly spicy, focusing instead on rich, savory flavors from the chicken and beans, brightened by sweet corn and a medley of mild spices. Its gentle seasoning makes it a wonderful alternative to more traditional, red chili recipes, such as my popular Ground Turkey Crockpot Chili. However, if you enjoy a little more heat, it’s incredibly easy to dial up the spice to your preference – a few pinches of red pepper flakes or some diced green chilies can transform it. Along with my comforting Italian White Bean Soup, this is one of my go-to white bean recipes for the autumn season. White beans are a fantastic base for soups and stews, offering a creamy texture and a nutritional boost, packed with fiber and plant-based protein, making this chili both satisfying and wholesome.

🛒 Essential Ingredients for Your White Chicken Chili

Gathering your ingredients is the first step to creating this delightful white chicken chili. Here’s a closer look at what you’ll need and why each component is crucial for the perfect flavor and texture:

• Beans – The foundation of this white chili! I typically opt for mild-flavored white beans such as navy beans, cannellini beans, or great northern beans. Their creamy texture and subtle taste blend seamlessly into the chili without overpowering other ingredients. They absorb the spices beautifully, adding body and substance to the dish. Pinto beans are also a good alternative if you prefer, as their lighter color won’t drastically change the appearance of the chili. Remember, we’re using canned beans here for convenience, and you won’t need to drain them as the liquid contributes to the chili’s body and flavor.
• Milk – Whole milk is my preferred choice for this recipe. It contributes significantly to the chili’s creamy texture and adds a lovely richness that makes each spoonful incredibly satisfying. It also brings a touch of extra protein. The fat content in whole milk helps create a smooth, velvety consistency. For those seeking dairy-free options, a suitable substitution can easily be made (see the “Substitutions” section below).
• Corn – Sweet corn adds a wonderful burst of flavor and a pleasant texture contrast to the chili. Its natural sweetness provides a delightful balance to the savory and mildly spiced elements of the dish. You can use fresh corn cut from the cob when in season for optimal flavor, frozen corn for year-round convenience (no thawing needed!), or even canned corn (just remember not to drain it, as the liquid adds flavor and moisture).
• Bell Pepper – Any color of bell pepper will work beautifully in this chili, adding both flavor and visual appeal. I often reach for red or green bell peppers for a vibrant pop of color and a slightly different flavor profile (green is more pungent, red is sweeter), but yellow or orange peppers are equally delicious and will add a slightly sweeter note. They provide a fresh, crisp element when sautéed, and their gentle flavor blends well with the other ingredients.
• Flour – This is our secret ingredient for achieving that luxurious, thick consistency without using heavy cream. All-purpose flour is whisked with milk to create a “slurry,” which, when added to the simmering chili, acts as a natural thickener. This method ensures a smooth, creamy texture that coats every ingredient, giving the chili its comforting body. For a gluten-free option, cornstarch works wonderfully as well.
• Sour Cream – Beyond being a fantastic garnish, sour cream is incorporated into the chili itself to enhance its creaminess and add a subtle tanginess that brightens the overall flavor profile. It melts into the chili, creating a velvety consistency that is truly irresistible. Opt for full-fat sour cream for the best texture and taste.
• Chicken Broth – Or chicken stock, forms the liquid base of our chili. Using low-sodium broth allows you to control the saltiness of the dish, but regular broth works just as well. It’s essential for creating a flavorful backdrop for all the other ingredients to meld together, providing depth and savory notes. If you don’t have broth, you can use water and a bit more chicken bouillon.
• Chicken – Boneless, skinless chicken breasts cut into small cubes cook quickly and evenly, absorbing all the wonderful flavors of the spices. This ensures every bite is tender and flavorful. You can also use chicken thighs for a slightly richer flavor and more tender texture, or even leftover cooked chicken (shredded or diced) to further reduce cooking time.
• Spices – A thoughtful blend of chicken bouillon, ground cumin, garlic powder (or fresh garlic), salt, and pepper provides the signature warm, savory, and mildly aromatic profile of this white chili. Cumin is particularly key here, offering an earthy depth that defines chili flavor, while garlic and bouillon build a robust base. Adjust salt and pepper to your personal taste.
• Onion – Diced yellow onion adds a foundational aromatic sweetness when sautéed, building the first layer of flavor for the chili. It mellows beautifully during cooking, contributing a subtle sweetness that enhances the overall taste.
• Olive Oil – Used for sautéing the chicken and vegetables. A good quality olive oil helps them brown and release their delicious flavors, creating a rich start to your chili.

For a precise list of quantities and detailed instructions, please refer to the complete recipe card below.

✏️ Smart Substitutions to Customize Your Chili

This white chicken chili recipe is incredibly forgiving and easy to adapt to what you have on hand or to accommodate dietary preferences. Here are some smart substitutions to help you make it your own:

• Milk – If you’re looking for a dairy-free alternative, unsweetened, unflavored nut milk (like almond milk or cashew milk) can be an excellent substitute for whole milk. Be sure to choose a variety that doesn’t have strong competing flavors, as sweetened versions could alter the chili’s taste. The goal is to maintain that creamy consistency without the dairy.
• Chicken Broth – For a vegetarian version or simply if you’re out of chicken broth, vegetable broth can be swapped in directly, cup for cup. It will still provide a flavorful liquid base for the chili, ensuring depth without the meat-based stock. You could also use a good quality mushroom broth for an umami kick.
• Flour – To make this a gluten-free white chicken chili, substitute the all-purpose flour with half the amount of cornstarch. Whisk the cornstarch with a small amount of cold water or milk to create a smooth slurry before adding it to the simmering chili. This prevents lumps and ensures your chili thickens beautifully without gluten.
• Sour Cream – Plain, unflavored Greek yogurt is a fantastic substitute for sour cream, offering a similar tangy creaminess with an added protein boost, making your chili even more nutritious. If you desire an even richer, more indulgent chili, a block of cream cheese (softened and cut into cubes) can be stirred in until melted, adding incredible richness and a thicker consistency that’s wonderfully decadent.
• Chicken – Leftover cooked chicken (shredded or diced) can be used to shorten the cooking time even further. Simply add it in with the beans and corn to heat through, skipping the initial sautéing step for the raw chicken. For a vegetarian option, consider adding extra beans, diced potatoes, mushrooms, or even a can of rinsed and drained chickpeas in place of the chicken to maintain a hearty texture.
• Onion & Bell Pepper – If you’re short on time or ingredients, you can use frozen diced onion and bell pepper mixes. They cook down quickly and save on prep time.

🆒 Creative Variations to Elevate Your White Chili

Once you’ve mastered the basic recipe, don’t hesitate to get creative! This white chicken chili is a fantastic canvas for various flavor enhancements and additional ingredients to suit your taste:

• For an Extra Kick of Spice: If you love a bit of heat, consider adding ½ cup of diced green chilies (canned, fresh, or frozen) when you add the beans and corn. These provide a lovely, mild warmth. For a more intense heat, a few sprinkles of red pepper flakes or a dash of cayenne pepper also work wonders for an immediate spice boost. You could even sauté a finely diced jalapeño with the onions and bell peppers for a fresh, spicy flavor. As folks in New Mexico know, green chilies can elevate almost any dish!
• Alternative Beans: While white beans are traditional for this recipe, you can experiment with other varieties. For a delicious black bean chicken chili, swap out the navy beans for black beans. Just be sure to drain and rinse them thoroughly to prevent them from coloring your chili too dark, maintaining a lighter base while introducing a different flavor and texture. Kidney beans or cannellini beans also work well.
• Add More Vegetables: Enhance the nutritional value and texture by incorporating other vegetables. Diced zucchini, carrots, or even a handful of fresh spinach stirred in at the very end (it will wilt quickly) can add more goodness without altering the cooking time significantly. Fire-roasted tomatoes (diced) can also add a smoky, acidic depth.
• Smoky Flavor: A pinch of smoked paprika (about ½-1 teaspoon) added with the other spices or a dash of liquid smoke can introduce a wonderful smoky depth to the chili, complementing the savory flavors beautifully and adding complexity.
• Cheese Integration: For an even cheesier chili, stir in ½ cup of shredded Monterey Jack, pepper jack, or mild cheddar cheese during the last few minutes of simmering, allowing it to melt into the creamy base. This creates an even richer and more luxurious consistency.
• Herbaceous Twist: Fresh cilantro is a common garnish, but consider adding a tablespoon of fresh chopped oregano or a bay leaf during simmering for an extra layer of aromatic flavor. Remember to remove the bay leaf before serving. A touch of dried thyme can also add an earthy note.
• Cream Cheese Richness: For an ultra-creamy and indulgent chili, stir in 4 ounces (half a block) of softened cream cheese along with the sour cream. It will melt smoothly into the chili, making it incredibly rich and thick.

🧑‍🍳 Step-by-Step Instructions for Your Creamy White Chicken Chili

Follow these simple steps to create a hearty and flavorful white chicken chili that will quickly become a family favorite. This recipe is designed for ease and efficiency, perfect for any home cook looking for a delicious meal in minimal time.

Step 1: Sauté the Aromatics and Chicken. Begin by heating 1 tablespoon of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once the oil shimmers, add your diced chicken, chopped yellow onion, and bell pepper. Stir in the chicken bouillon, ground cumin, garlic powder (or minced fresh garlic cloves), salt, and ground pepper. Sauté this mixture for about 5-7 minutes, stirring occasionally, until the chicken is cooked through and no longer pink in the center, and the onions and bell peppers have softened and become tender. This step is crucial for building the foundational flavors of your chili.

Step 2: Combine Wet Ingredients and Initial Simmer. To the cooked chicken and vegetables, add the undrained white beans (the liquid adds flavor and body), corn (no need to drain if canned, or use frozen directly), sour cream, and chicken broth. Stir everything together gently to combine all the ingredients thoroughly. Bring the mixture to a gentle simmer over medium heat. Allow it to simmer for a few minutes (about 5 minutes) to allow the flavors to start melding together. It’s important not to let it come to a rolling boil at this stage, especially with the sour cream already added, to prevent curdling.

Step 3: Thicken the Chili with a Slurry. In a separate small bowl, vigorously whisk together the milk and all-purpose flour until the mixture is completely smooth and lump-free. This creates what’s known as a “slurry,” which will thicken your chili. Slowly pour this milk-flour slurry into the simmering chili, stirring constantly as you pour. Continue to stir gently to ensure the thickener is evenly distributed and doesn’t clump at the bottom of the pot. Bring the chili back to a gentle simmer and continue to cook for another 15-20 minutes, stirring occasionally to prevent sticking. During this time, the chili will thicken to a creamy, luscious consistency as the flour cooks, and the flavors will deepen significantly.

Step 4: Serve and Garnish. Once the chili has simmered for the recommended time and achieved your desired thickness (it should be rich and creamy), it’s ready to serve! The flour and milk slurry will have worked its magic, transforming the liquid into a hearty, comforting meal. Keep in mind that the chili will continue to thicken slightly as it cools. Ladle generous portions into bowls and get ready to customize with your favorite toppings for maximum deliciousness. Suggested toppings include shredded cheese, diced tomatoes, fresh cilantro, creamy avocado, and a squeeze of fresh lime for a vibrant finish.

This satisfying recipe is perfect for feeding a crowd, and it’s an incredibly easy white chicken chili to prepare, especially if you utilize a large slow cooker. For even easier cleanup, consider using these awesome crock pot liners, which turn tidying up into a breeze. As mentioned before, we frequently make double batches of this delicious chili because it freezes so well. Having pre-made portions on hand means you’re always just a reheat away from a wholesome and comforting meal, making your busy weeknights a little bit easier and a lot more flavorful! It’s truly a versatile and beloved recipe that fits perfectly into any fall or winter menu.

Storage and Reheating Tips for Your Chili

Making a big batch of this creamy white chicken chili is a smart move, and knowing how to store and reheat it properly ensures you can enjoy its deliciousness for days to come, minimizing waste and maximizing convenience.

• Refrigeration: Once your chili has cooled completely to room temperature (this is important for food safety), transfer any leftover portions into an airtight container. This will keep safely in the refrigerator for 4-5 days. For the best flavor and texture, it’s advisable to reheat individual portions as needed, rather than reheating the entire batch multiple times.
• Freezing: This chili is exceptionally freezer-friendly, making it ideal for meal prep! To freeze, allow the chili to cool completely first. Then, transfer it to freezer-safe containers or heavy-duty reusable freezer bags. If using containers, leave a little headspace at the top to allow for expansion during freezing. Remove as much air as possible from bags to prevent freezer burn. It can be safely frozen for up to 3 months without significant loss of quality.
• Thawing & Reheating: To thaw frozen chili, the safest method is to transfer it to the refrigerator overnight. Once thawed, reheat gently on the stovetop over medium-low heat, stirring occasionally, until it is warmed through and simmering. If the chili appears too thick after thawing, you can add a splash of chicken broth or milk to reach your desired consistency. Individual portions can also be reheated in the microwave, stirring halfway through.

❓Frequently Asked Questions About White Chicken Chili

🥣 More Cozy Fall & Winter Dinner Recipes to Love

As the weather turns cooler, there’s nothing better than a warm and comforting meal to gather around. If you enjoyed this creamy white chicken chili, you’ll love these other cozy recipes perfect for fall and winter evenings. They’re designed to be hearty, flavorful, and bring warmth and satisfaction to your table, making them ideal for family dinners or entertaining guests on chilly nights.

📝 Printable Recipe Card: Easy White Chicken Chili

Creamy White Chicken Chili with Corn

Author: Author : Sara Smith | Eat Dessert Snack

This Creamy White Chicken Chili with Corn is an incredibly easy and flavorful recipe perfect for fall. Made with simple pantry ingredients, it comes together in just 30 minutes on the stovetop and is also wonderfully friendly for your slow cooker. It’s a hearty, satisfying, and lighter chili option that’s packed with protein and vegetables, making it a fantastic weeknight dinner or a comforting meal for meal prep. Enjoy this subtly spiced, creamy white bean chili topped with your favorites!

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

0 minutes mins

Total Time 35 minutes mins

Course Main Course, Dinner, Lunch

Cuisine American, Mexican-inspired

Servings 8

Calories 194 kcal

Cook ModePrevent your screen from going dark

Ingredients

  

For the Chili Base:

• ▢ 1 tablespoon olive oil
• ▢ 2 raw chicken breasts cut into small, bite-sized cubes for quick cooking
• ▢ 1 small yellow onion finely diced
• ▢ 1 bell pepper diced (red, green, yellow, or orange all work well)
• ▢ 2 teaspoons chicken bouillon (or use 1 cup of broth + 1 tsp bouillon)
• ▢ 2 teaspoons ground cumin
• ▢ 2 teaspoons garlic powder or 3 cloves fresh minced garlic
• ▢ 1 teaspoon salt (adjust to taste)
• ▢ ½ teaspoon ground black pepper (or more, to your preference)
• ▢ 3 15 oz. cans white beans (navy, cannellini, or great northern – do not drain!)
• ▢ 2 cups corn (fresh, frozen, or canned – do not drain if canned)
• ▢ 8 oz. sour cream (or plain full-fat Greek yogurt for a protein boost)
• ▢ 1 cup chicken broth or stock (low sodium recommended; or mix 1 teaspoon chicken bouillon with 1 cup water)

For the Thickening Slurry:

• ▢ 1 cup whole milk (or unsweetened nut milk for dairy-free)
• ▢ ½ cup all-purpose flour (use half the amount of cornstarch for gluten-free)

Optional Toppings (highly recommended!):

• ▢ Shredded cheese (Monterey Jack, cheddar, or a Mexican blend)
• ▢ Diced tomatoes
• ▢ Fresh cilantro (chopped)
• ▢ Avocado (diced or sliced)
• ▢ Sliced jalapeños (fresh or pickled)
• ▢ Lime wedges (for serving)

Instructions

 

• In a large, heavy-bottomed pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add the diced chicken, chopped yellow onion, diced bell pepper, chicken bouillon, ground cumin, garlic powder (or minced garlic cloves), salt, and ground pepper. Cook, stirring occasionally, for 5-7 minutes, until the chicken is cooked through and lightly browned, and the vegetables are tender. Ensure there’s no pink left in the chicken.
• Stir in the undrained white beans, corn (undrained if canned), sour cream, and chicken broth. Mix well to combine all ingredients. Bring the mixture to a gentle simmer over medium heat. Let it simmer for a few minutes (about 5 minutes) to allow the flavors to combine and deepen, but do not let it come to a rolling boil.
• In a separate small bowl, whisk together the 1 cup of whole milk and ½ cup of all-purpose flour until completely smooth and free of lumps. This creates your thickening slurry. Ensure there are no dry pockets of flour.
• Slowly pour the milk and flour slurry into the simmering chili, stirring constantly to ensure it incorporates smoothly and evenly throughout the pot. Continue to simmer for an additional 15-20 minutes, stirring occasionally, until the chili has thickened to your desired creamy consistency. The flour needs time to cook out any raw taste. Taste and adjust seasonings as needed, adding more salt, pepper, or cumin if desired.

  Serve your warm, delicious white chicken chili immediately. Garnish generously with your favorite toppings such as shredded cheese, diced tomatoes, fresh cilantro, creamy avocado slices, or a refreshing squeeze of fresh lime juice for an extra burst of flavor. Enjoy this hearty and comforting meal!

Notes

Slow Cooker Method: For a convenient slow cooker version of this creamy white chicken chili, simply combine all the chili ingredients (diced chicken, onion, bell pepper, white beans, corn, chicken bouillon, cumin, garlic, salt, pepper, chicken broth, milk, and flour) directly into your crock pot. Stir everything well to ensure the flour is evenly dispersed. Cook on HIGH for 3-4 hours or on LOW for 5-6 hours. If possible, give it a stir every hour or two. Cook until the chicken is fully cooked and tender, and the chili is thickened. Once cooked, turn off the heat and stir in the sour cream (or Greek yogurt) just before serving to maintain its creamy texture and prevent curdling.

Freezing Instructions: To best preserve the quality and flavor of your chili, allow the prepared chili to cool completely to room temperature before freezing. Transfer it to airtight, freezer-safe containers or heavy-duty freezer bags. For easier meal planning, consider freezing in individual or family-sized portions. It can be stored in the freezer for up to 3 months. To reheat, thaw overnight in the refrigerator and then gently warm on the stovetop over low to medium heat, stirring occasionally. Add a splash of broth or milk if the chili appears too thick after thawing to achieve your desired consistency.

Nutrition Information

Calories: 194kcalCarbohydrates: 19gProtein: 19gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 42mgSodium: 495mgPotassium: 455mgFiber: 2gSugar: 6gVitamin A: 642IUVitamin C: 23mgCalcium: 85mgIron: 1mg

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