Creamy, cozy, and packed with bright Southwestern flavor, this Healthy White Chicken Chili With Corn is a weeknight-friendly recipe that comes together fast and tastes like it simmered all day. This hearty bowl blends tender shredded chicken, sweet corn, gentle spice, and a light, silky broth that still feels nourishing. If you’re searching for a wholesome chili recipe that’s simple to make and full of comforting flavor, this is a delicious place to start.
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Why You’ll Love This Healthy White Chicken Chili With Corn
There’s something incredibly satisfying about a pot of white chicken chili bubbling away on the stove. This version keeps everything you love—creamy texture, mild spice, satisfying protein—while skipping heavy ingredients. It uses a quick stovetop method, relies on simple pantry staples, and finishes with lime and cilantro for a fresh lift.
Here’s why it’s a standout:
- Made in under 30 minutes for easy weeknight cooking.
- Naturally lighter thanks to broth, lean chicken breast, and modest dairy.
- Family-friendly flavor with a mild spice level and sweetness from corn.
- Customizable with toppings like avocado, cotija, or tortilla strips.
- Perfect for meal prep because leftovers taste even better the next day.
Ingredients for Healthy White Chicken Chili With Corn
Main Chili Base
- Olive oil
- Onion, diced
- Jalapeño, seeded and finely chopped
- Garlic, minced
- Chicken breasts (boneless, skinless)
- Chicken broth or bone broth
- Dried oregano
- Chili powder
- Salt and black pepper
Creamy Finish
- Sour cream or low-fat Greek yogurt
- Monterey Jack cheese, shredded
- Frozen sweet white corn
- Fresh cilantro, chopped
- Fresh lime juice
Thickener
- Cornstarch
- Water
Optional Toppings
- Cotija cheese
- Avocado slices
- Tortilla strips
- Green onions
- Lime wedges
Ingredient Notes
Chicken
Use boneless, skinless chicken breasts for a leaner chili. Rotisserie chicken also works if you want to cut the cook time even further—simply add it during the final simmer.
Dairy Options
Sour cream gives the chili a traditional creamy finish. If you prefer something lighter, plain Greek yogurt adds creaminess without making the chili heavy. For a dairy-free option, a mild, unsweetened plant-based yogurt can be substituted.
Cheese
Monterey Jack melts beautifully and adds mild flavor. Pepper Jack works for a little more heat, while low-fat cheese keeps things light.
Corn
Frozen sweet white corn gives the best flavor and texture, but canned corn (drained) or fire-roasted corn are also great options.
Heat Control
Jalapeño offers mellow spice, but you can substitute poblano pepper for even gentler heat or add a pinch of cayenne if you want more kick.
Herbs & Brightness
Fresh cilantro and lime juice stirred in at the end add a lively, refreshing finish that balances the creamy base.
Healthy Swaps
- Use low-sodium broth to control salt levels.
- Replace sour cream with Greek yogurt for more protein.
- Add a can of drained white beans to increase fiber.
- Substitute smoked paprika for bacon if you want smoky flavor with no pork.
Step-by-Step Instructions
Step 1 – Sauté the Aromatics
Warm olive oil in a large pot over medium heat. Add the diced onion and jalapeño and cook until softened and fragrant. Stir in the garlic, oregano, chili powder, salt, and pepper. This step develops a flavorful base that seasons the entire chili.
Step 2 – Simmer the Chicken
Place the chicken breasts into the pot and pour in the broth. Bring everything to a gentle boil, then reduce to a simmer and cover. Cook until the chicken is fully cooked through, usually about 10–15 minutes depending on thickness.
Step 3 – Shred the Chicken
Transfer the cooked chicken breasts to a cutting board and shred them with two forks. Add the shredded chicken back into the pot so it can drink up all that broth and seasoning.
Step 4 – Add Creaminess
Lower the heat. Stir in sour cream (or Greek yogurt), shredded cheese, frozen corn, cilantro, and fresh lime juice. The dairy melts into the broth, creating a velvety texture without making it heavy.
Step 5 – Thicken the Chili
Mix cornstarch with a little water to create a smooth slurry. Pour it into the pot and stir well. Let the chili simmer uncovered for about 5–10 minutes. It will gradually thicken to a creamy, stew-like consistency—perfect for scooping with tortilla strips.
Step 6 – Taste & Serve
Adjust the seasoning with more lime juice, salt, or pepper. Ladle into bowls and top with your favorites: cotija, avocado, cilantro, or a handful of crunchy tortilla strips.
Print
Healthy White Chicken Chili With Corn
- Total Time: 30 minutes
- Yield: 6 servings
Description
A light yet creamy white chicken chili packed with tender chicken, sweet corn, and Southwestern spices—finished with lime and cilantro for a fresh, bright flavor. Ready in under 30 minutes and perfect for meal prep.
Ingredients
- Main Chili Base:
- 1 tbsp olive oil
- 1 onion, diced
- 1 jalapeño, seeded & finely chopped
- 3 garlic cloves, minced
- 1.5 lbs boneless skinless chicken breasts
- 4 cups low-sodium chicken broth
- 1 tsp chili powder
- 1 tsp dried oregano
- 1 tsp salt
- ½ tsp black pepper
- Creamy Finish:
- ½ cup sour cream or plain Greek yogurt
- 1 cup shredded Monterey Jack cheese
- 1.5 cups frozen sweet white corn
- ¼ cup fresh cilantro, chopped
- 2 tbsp fresh lime juice
- Thickener:
- 1 tbsp cornstarch
- 2 tbsp water
- Optional Toppings:
- Cotija cheese
- Avocado slices
- Tortilla strips
- Sliced green onions
- Lime wedges
Instructions
- Sauté aromatics: Heat olive oil in a large pot over medium. Add onion and jalapeño; cook 4–5 min until soft. Stir in garlic, chili powder, oregano, salt, and pepper; cook 1 min.
- Cook chicken: Add chicken breasts and broth. Bring to a gentle boil, then reduce heat, cover, and simmer 10–15 min until chicken is cooked through.
- Shred chicken: Remove chicken, shred with forks, and return to pot.
- Add creamy elements: Reduce heat to low. Stir in sour cream (or yogurt), cheese, corn, cilantro, and lime juice.
- Thicken: Mix cornstarch with water to make a slurry. Stir into chili. Simmer uncovered 5–10 min until thickened.
- Serve: Adjust seasoning. Top with cotija, avocado, tortilla strips, or extra lime.
Notes
- For dairy-free: use unsweetened plant-based yogurt and skip cheese or use dairy-free alternative.
- Add 1 can white beans for extra fiber and heartiness.
- Use rotisserie chicken to cut time—add during final simmer.
- Stir in lime juice at the end for maximum brightness.
- Do not boil after adding dairy to prevent curdling.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Southwestern
Pro Tips for Success
- Simmer gently after adding dairy — high heat can cause sour cream or yogurt to separate.
- Use freshly shredded cheese for the smoothest melt; pre-shredded cheese doesn’t melt as cleanly.
- Shred chicken while warm — it pulls apart easier and absorbs more flavor.
- Add lime juice at the end so the chili keeps its bright, fresh taste.
- Let it rest 5 minutes before serving — the chili thickens slightly as it cools.
- Serve with a contrasting crunch like tortilla strips or toasted pepitas.
Flavor Variations
1. Green Chile Chicken Chili
Add canned diced green chilies and swap Monterey Jack for pepper jack for a brighter, Southwest kick.
2. Veggie-Loaded Version
Stir in diced zucchini or bell peppers during the sauté step for an extra serving of vegetables.
3. Extra Protein Boost
Add a can of drained white beans—cannellini or Great Northern beans work best—to make the chili heartier.
4. Smoky Style
Use smoked paprika or chipotle powder for deeper, earthy flavor without changing the core profile.
5. Roasted Corn Chili
Swap regular corn for fire-roasted corn for a subtle smoky sweetness.
Serving Suggestions
This chili is incredibly versatile and pairs well with:
- Warm corn tortillas
- A simple green salad
- Crusty bread or cornbread
- Brown rice or cauliflower rice
- Fresh toppings like avocado, radish slices, or scallions
It also makes a great option for hosting—set up a chili bar with bowls of toppings so everyone can customize.
Storage and Freezing Instructions
Refrigerator
Store in an airtight container for up to 4 days. The flavors deepen as it rests, making leftovers especially delicious.
Freezer
This chili freezes beautifully. Place in freezer-safe containers or bags and store for up to 3 months. Thaw overnight in the fridge, then warm gently on the stove. Add a splash of broth if needed to loosen the consistency.
Reheating
Warm over medium-low heat to keep the dairy smooth. Stir often and avoid boiling.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~320 |
| Protein | ~30g |
| Carbohydrates | ~20g |
| Fat | ~12g |
| Fiber | ~2g |
| Sodium | ~680mg |
(Values will vary slightly based on the specific ingredients used.)
OTHER RECIPES YOU MIGHT ENJOY
- Easy Candy Cane Christmas Punch Recipe
- Quick & Healthy Tuscan Chickpea Soup
- Ultimate Chicken Pot Pie Soup for Cozy Nights
FAQ About Healthy White Chicken Chili With Corn
What makes this white chicken chili healthier than traditional versions?
This recipe uses lean chicken breast, lighter dairy options, and broth as the primary liquid instead of heavy cream. You can also use Greek yogurt to reduce fat while increasing protein. Corn adds natural sweetness without extra sugar, and you control the salt level by choosing low-sodium broth.
Can I make this chili in the slow cooker?
Absolutely. Add everything except the sour cream, cheese, cilantro, and lime. Cook on low for 6–7 hours or high for 3–4 hours. Shred the chicken, return it to the pot, then stir in the dairy and fresh ingredients during the last 10–15 minutes. This keeps the texture smooth and prevents curdling.
Can I use rotisserie chicken instead of raw chicken breasts?
Yes, and it’s a great shortcut. Sauté the aromatics as usual, add the broth, and stir in the shredded rotisserie chicken during the final simmer. Since it’s already cooked, give it just enough time to warm through before adding the dairy.
How can I make this chili dairy-free?
Swap the sour cream for a mild, unsweetened dairy-free yogurt. Use a plant-based cheese alternative or skip the cheese entirely and thicken with a little extra cornstarch slurry. A splash of coconut milk (unsweetened) can also add creaminess.
Why add lime juice at the end?
Acid brightens the creamy chili and keeps the flavor well-balanced. Adding lime too early can mellow the citrus notes, so stirring it in at the end keeps it fresh and vibrant.
Final Thoughts
If you love cozy bowls of warm, satisfying chili—but want something lighter and full of wholesome ingredients—this Healthy White Chicken Chili With Corn is a recipe you’ll want to make again and again. It’s easy enough for a busy weeknight and comforting enough for a chilly weekend afternoon. With its creamy texture, gentle spice, and fresh finish, it’s the kind of meal that quickly becomes a household favorite. For more inspiration, check out this Easy Pumpkin Pie Tacos — A Fun Fall Dessert or explore more on Pinterest for your next meal idea!