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Creamy Crockpot White Chicken Chili with Corn

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This creamy crockpot white chicken chili with corn is a comforting, easy dump-and-go meal that’s perfect for busy weeknights. It features a velvety broth made with blended beans and cream cheese, tender chicken, and sweet corn for a soul-warming bowl of goodness.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts (about 2–3 large breasts)
  • 4 cups low-sodium chicken broth
  • 3 cans (15 oz each) cannellini beans or great northern beans, drained and rinsed
  • 1 can (15 oz) whole kernel corn, drained, or 1.5 cups frozen corn
  • 4 oz full-fat cream cheese, softened
  • 1 can (4 oz) diced green chiles
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp chili powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Pinch of cayenne pepper (optional)
  • 1 tbsp olive oil (for sautéing)
  • For garnish: fresh cilantro, chopped, sliced jalapeños, shredded Monterey Jack cheese, lime juice, tortilla chips

Instructions

  1. Heat a tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook for about 5 minutes, until soft and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
  2. Add the cumin, oregano, chili powder, salt, and pepper to the skillet with the onions and garlic. Stir for about 30 seconds to toast the spices.
  3. Place the chicken breasts in the bottom of a 6-quart or larger slow cooker. Pour the sautéed onion and spice mixture over the chicken. Add the drained cannellini beans (reserve about 1/2 cup for later), the drained corn, and the diced green chiles. Pour in the chicken broth.
  4. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the chicken is tender and shreds easily.
  5. Carefully remove the chicken breasts from the slow cooker and place them on a cutting board. Use two forks to shred the chicken into bite-sized pieces.
  6. In a small bowl, mash the reserved 1/2 cup of beans with a fork. In another small bowl, whisk the softened cream cheese with about 1/2 cup of the hot broth from the slow cooker until smooth.
  7. Optional: Use an immersion blender to pulse the chili in the pot a few times to break up some of the beans and corn for a creamier texture. If using a regular blender, carefully blend about 2 cups of the chili (without the chicken) and return it to the pot.
  8. Return the shredded chicken to the slow cooker. Stir in the mashed beans and the tempered cream cheese mixture. Stir until the cream cheese is fully incorporated and the chili is smooth and creamy.
  9. Let it cook for another 15-20 minutes on LOW to let the flavors meld. Taste and adjust seasoning as needed.
  10. Ladle the chili into bowls. Top with shredded Monterey Jack cheese, fresh cilantro, sliced jalapeños, a squeeze of lime juice, and serve with tortilla chips.

Notes

Don’t skip sautéing the onions and garlic for deeper flavor. Always soften cream cheese to room temperature and temper it with hot broth to prevent curdling. For a thicker chili, blend more beans or cook uncovered on HIGH for the last 30 minutes. This chili stores well in the refrigerator for up to 5 days and freezes for up to 3 months.

Nutrition

Keywords: white chicken chili, crockpot chili, creamy chili, slow cooker chili, chicken chili with corn, easy chili recipe

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