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Easy Light & Creamy White Chicken Chili with Corn

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A quick and easy white chicken chili made in the crockpot with simple ingredients like chicken, white beans, corn, salsa verde, cream cheese, and lime. It’s creamy, bright, and perfect for busy weeknights or last-minute gatherings.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts (about 2–3 large)
  • 2 cans (15 ounces each) white beans (cannellini or great northern), drained and rinsed
  • 1 can (15 ounces) corn, drained
  • 1 cup salsa verde (tomatillo-based, like Herdez)
  • 2 cups low-sodium chicken broth
  • 4 ounces cream cheese, softened and cut into cubes
  • 1/2 cup heavy cream
  • 1 large lime, juiced and zested
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano (Mexican oregano preferred)
  • 1 teaspoon chili powder
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional)
  • 1/2 cup fresh cilantro, chopped (for garnish)
  • Tortilla chips or strips (for serving)

Instructions

  1. Place the chicken breasts in the bottom of the crockpot. Season with a pinch of salt and pepper.
  2. Scatter the diced onion and minced garlic over the chicken.
  3. Add the drained and rinsed white beans and corn. Gently stir to combine.
  4. Pour the salsa verde and chicken broth over everything. Do not stir too much; keep chicken submerged.
  5. Sprinkle the cumin, dried oregano, chili powder, salt, black pepper, and cayenne (if using) evenly over the top. Give one more gentle stir.
  6. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until chicken reaches 165°F and shreds easily.
  7. Remove the chicken to a cutting board and shred with two forks.
  8. Add the softened cream cheese to the crockpot and stir until fully melted and incorporated.
  9. Return the shredded chicken to the crockpot. Stir in the heavy cream, lime juice, and lime zest. Cook on low for another 10-15 minutes.
  10. Taste and adjust seasonings, adding more salt or lime if needed.
  11. Ladle into bowls and top with fresh cilantro, tortilla chips or strips, and any other desired toppings.

Notes

For best results, use full-fat cream cheese and add it at the end to avoid graininess. Toasting the cumin before adding deepens the flavor. Let the chili rest for 20-30 minutes before serving for better flavor melding. If chili is too thin, mash some beans against the side of the crockpot to thicken.

Nutrition

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

Find it online: https://bitesienna.com/easy-light-and-creamy-white-chicken-chili-with-corn/