Great White Chicken Chili With Roasted Corn – Bright, and Satisfying

This White Chicken Chili with Roasted Corn is the kind of meal that feels like a warm hug on a busy weeknight. It’s creamy without being heavy, bright with lime and cilantro, and full of hearty protein and sweet, smoky corn. The roasted corn brings a subtle charred flavor that elevates every spoonful.

It comes together with simple pantry staples and a handful of fresh ingredients. Whether you’re feeding a crowd or stocking the fridge for the week, this chili hits the sweet spot between comfort and freshness.

What Makes This White Chicken Chili Recipe Special

• Roasted corn adds depth: Lightly charred kernels introduce a smoky-sweet note that makes the whole pot pop.
• Balanced and bright: Creamy beans and tender chicken are lifted by lime, cilantro, and green chiles.
• Weeknight-friendly: Uses cooked or rotisserie chicken to save time without sacrificing flavor.
• Flexible texture: Blend a portion for creaminess, or keep it brothy—your call.
• Great for meal prep: The flavors deepen after a day, and it reheats beautifully.

Ingredients for White Chicken Chili

• 2 cups cooked, shredded chicken (rotisserie works great)
• 2 cups corn kernels (fresh, canned, or frozen), roasted
• 2 cans (15 oz each) white beans, drained and rinsed (cannellini or great northern)
• 1 medium yellow onion, diced
• 1 poblano pepper, seeded and diced (or use a green bell pepper for mild heat)
• 1 jalapeño, seeded and minced (optional for extra heat)
• 3 garlic cloves, minced
• 1 can (4 oz) diced green chiles
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• 4 cups low-sodium chicken broth
• 1/2 cup canned evaporated milk or half-and-half (optional for creaminess)
• 2 tablespoons fresh lime juice, plus more to taste
• 2 tablespoons olive oil
• Salt and black pepper, to taste
• Fresh cilantro, chopped (for garnish)
• Optional toppings: sliced avocado, shredded Monterey Jack or pepper jack, crushed tortilla chips, sour cream, thinly sliced radishes

Instructions for White Chicken Chili

1. Roast the corn: If using fresh or frozen corn, toss kernels with 1 tablespoon olive oil, a pinch of salt, and black pepper. Spread on a hot skillet or sheet pan and cook over high heat until lightly charred in spots, 5–8 minutes.If using canned corn, drain well before charring. Set aside.
2. Sauté the aromatics: In a large pot or Dutch oven, heat 1 tablespoon olive oil over medium heat. Add onion, poblano, and jalapeño.Cook until softened, 5–7 minutes. Stir in garlic and cook 30 seconds until fragrant.
3. Bloom the spices: Add cumin, coriander, oregano, and smoked paprika. Stir for 30–60 seconds to toast the spices lightly.
4. Build the base: Add green chiles, white beans, and chicken broth.Bring to a simmer over medium-high heat.
5. Blend for body (optional but recommended): Use an immersion blender to partially blend the chili for 5–10 seconds, leaving plenty of beans whole. Alternatively, blend 1 cup of the soup in a blender and return it to the pot. This creates a naturally creamy texture.
6. Add the chicken and corn: Stir in shredded chicken and roasted corn.Simmer gently for 10 minutes to meld flavors. If it reduces too much, add a splash of broth or water.
7. Finish creamy (optional): Stir in evaporated milk or half-and-half. Simmer 2–3 minutes more without boiling.The chili should look creamy but not heavy.
8. Brighten and season: Turn off the heat. Stir in lime juice and adjust salt and pepper. Taste and tweak—more lime for brightness, more cumin for warmth, more smoked paprika for depth.
9. Serve: Ladle into bowls and top with cilantro.Add avocado, shredded cheese, crushed tortilla chips, or a dollop of sour cream if you like a richer finish.

Storage Instructions for White Chicken Chili

• Refrigerator: Store in airtight containers for 3–4 days. The flavor improves on day two.
• Freezer: Freeze up to 3 months. Cool completely, portion into freezer-safe containers, and leave a little headspace.Thaw overnight in the fridge.
• Reheating: Warm gently on the stovetop over medium heat or in the microwave, stirring occasionally. Add a splash of broth or water if it thickens too much. If dairy was added, reheat slowly to avoid curdling.

Benefits of This White Chicken Chili Recipe

• Protein-packed: Chicken and white beans keep you full and energized.
• Fiber-rich: Beans add fiber for better digestion and long-lasting satisfaction.
• Customizable heat: Adjust peppers and spices to match your crowd.
• Budget-friendly: Uses pantry staples and rotisserie chicken to stretch your dollar.
• Meal-prep friendly: Easy to batch, freezes well, and reheats like a dream.

Common Mistakes to Avoid

• Skipping the roast on the corn: That quick char is what sets this chili apart.It adds sweetness and smoke that you can’t get from raw kernels.
• Overheating dairy: If using evaporated milk or half-and-half, keep the heat gentle to prevent curdling.
• Not salting in layers: Season as you go—veggies, simmering base, then final adjustment. It makes a big difference.
• Forgetting acidity: Lime brightens and balances the creamy base. Don’t skip it.
• Over-blending: Blend just enough to thicken.You still want texture from beans and corn.

Alternatives

• Protein swaps: Use leftover turkey, cooked pork, or rotisserie-style shredded tofu or jackfruit for a vegetarian twist.
• Bean options: Navy beans or chickpeas work well if you don’t have cannellini.
• Dairy-free: Skip the evaporated milk and blend a bit more, or stir in unsweetened cashew cream or coconut milk for richness.
• Slow cooker: Add everything except dairy and lime, cook on Low for 6–7 hours or High for 3–4. Stir in dairy and lime at the end.
• Instant Pot: Sauté aromatics and spices on Sauté, add broth, beans, chicken, and corn. Pressure cook 8 minutes, quick release, then stir in dairy and lime.
• Extra veggies: Add diced zucchini, cauliflower rice, or spinach in the last few minutes for more produce.

FAQ

Can I use raw chicken instead of cooked?

Yes.

Dice 1 to 1.5 pounds of boneless, skinless chicken breasts or thighs. Brown them after the aromatics, then proceed with the recipe. Simmer until the chicken is cooked through before adding dairy and lime.

How spicy is this chili?

Mild to medium, depending on your peppers.

Use only poblano and green chiles for mild heat. Add jalapeño, crushed red pepper, or a pinch of cayenne for more kick.

What if I don’t have an immersion blender?

Ladle about 1 cup of the soup into a regular blender, blend until smooth, and return it to the pot. Or simply mash some beans with a spoon against the side of the pot.

Can I make it thicker?

Absolutely.

Blend a larger portion of the soup or simmer uncovered for a few extra minutes. You can also stir in a tablespoon of masa harina or instant potato flakes for quick thickening.

Is there a substitute for evaporated milk?

Half-and-half, heavy cream, or full-fat coconut milk all work. For a lighter option, skip the dairy and rely on blending for body.

How can I add more flavor without extra heat?

Increase smoked paprika, add a bay leaf while simmering, or stir in a small spoonful of mild salsa verde.

A touch more lime and fresh cilantro also wakes everything up.

In Conclusion

White Chicken Chili with Roasted Corn is a comforting, weeknight-friendly bowl with just the right amount of brightness. The roasted corn adds a smoky edge, the beans make it hearty, and a squeeze of lime ties it all together. Keep it creamy or brothy, mild or spicy—this recipe flexes with your cravings and your pantry.

Make a big pot, stash a few portions in the freezer, and enjoy a cozy, satisfying meal whenever you need it.