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Creamy Green Chicken Chili with Corn

A comforting and creamy green chicken chili with bright flavors, perfect for busy weeknights and family dinners.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Chili
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1–2 jalapeños, seeded and diced Adjust for heat
  • 2 poblano peppers roasted, peeled, diced Or 1 can diced green chiles (4.5 oz)
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika (optional)
  • 4 cups cooked shredded chicken Rotisserie works great
  • 4 cups low-sodium chicken broth
  • 1 can (15 oz) white beans, drained and rinsed (optional) For bulk and creaminess
  • 1 cup corn kernels Frozen or fresh
  • 4 oz cream cheese, softened
  • 1/2 cup sour cream or plain Greek yogurt
  • 1 cup shredded Monterey Jack or pepper jack cheese (optional)
  • 1/2 cup chopped fresh cilantro Plus extra for garnish
  • 1 juice of lime
  • Salt and black pepper, to taste
Optional toppings
  • avocado slices
  • tortilla chips
  • extra cilantro
  • diced red onion
  • lime wedges

Method
 

Preparation
  1. Heat the oil in a large Dutch oven or heavy pot over medium heat. Add the diced onion and a pinch of salt. Cook, stirring occasionally, until translucent — about 5–6 minutes.
  2. Add the garlic, jalapeño, and roasted poblano (or canned green chiles). Cook for another 1–2 minutes until fragrant.
  3. Stir in the cumin, oregano, and smoked paprika. Let the spices bloom for about 30 seconds.
Cooking
  1. Pour in the chicken broth and bring to a gentle simmer. Add the shredded chicken, white beans (if using), and corn. Simmer for 10 minutes.
  2. Reduce heat to low. Whisk together the softened cream cheese and sour cream (or Greek yogurt) in a small bowl until smooth. Stir this mixture into the pot until fully incorporated.
  3. Stir in the shredded cheese (if using), cilantro, and lime juice. Taste and season with salt and black pepper. Simmer gently 2–3 more minutes.
Serving
  1. Serve hot with your favorite toppings: avocado, tortilla chips, extra cilantro, or a squeeze of lime.

Notes

For a dairy-free version, omit cream cheese and sour cream and stir in 1 cup canned coconut milk at the end for creaminess. For more heat, add a chipotle in adobo or extra jalapeño.