Craving a comforting bowl of chili that’s creamy, satisfying, and decidedly *without* corn? You’ve come to the right place! This white chicken chili recipe no corn is a game-changer for weeknight dinners, combining tender chicken, hearty beans, and a rich, spiced broth. Forget bland or overly complicated versions—this recipe is designed for maximum flavor with minimal fuss, ensuring a hearty meal that the whole family will adore, making it a perfect easy weeknight meal.
Table of Contents
Why You’ll Love This Recipe
- Creamy & Delicious: Indulge in a rich, satisfying chili that’s bursting with flavor, making it a comforting meal any day of the week.
- No Corn, No Problem: Specifically designed for those who prefer their white chicken chili without corn, ensuring a perfect dish for all.
- Quick & Easy: With simple ingredients and straightforward steps, this recipe is perfect for busy weeknights, getting dinner on the table in no time.
- Family Favorite: A crowd-pleasing meal that adults and kids alike will adore, easily customizable to suit different spice preferences.
- Depth of Flavor: Our secret ingredient, smoked paprika, adds an unexpected layer of smoky richness that elevates this chili beyond the ordinary.
Ingredients
- 2 tbsp olive oil
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces (or shredded rotisserie chicken)
- 1 large yellow onion, chopped
- 2 cloves garlic, minced
- 1 large poblano pepper, seeded and diced
- 1 (4 oz) can diced green chiles (mild or medium)
- 1 tsp ground cumin
- 1/2 tsp dried oregano
- 1/4 tsp smoked paprika (our secret ingredient for depth!)
- Pinch of cayenne pepper (optional, for a kick)
- 4 cups chicken broth
- 2 (15 oz) cans Great Northern beans, rinsed and drained
- 1 (15 oz) can cannellini beans, rinsed and drained
- 1/2 cup heavy cream (or half-and-half for a lighter option)
- 1/4 cup chopped fresh cilantro, plus more for garnish
- Juice of 1 lime
- Salt and freshly ground black pepper to taste
Instructions
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the chicken pieces and season lightly with salt and pepper. Cook, stirring occasionally, until browned on all sides, about 5-7 minutes. Browning the chicken adds a rich depth of flavor that’s essential for a savory chili. If using rotisserie chicken, skip this step and add shredded chicken later.
- Remove chicken from the pot and set aside. Reduce heat to medium. Add the chopped onion to the pot, scraping up any browned bits from the chicken. Sauté until the onion is softened and translucent, about 5 minutes. This creates the foundational aromatic base for your chili.
- Stir in the minced garlic, diced poblano pepper, and canned green chiles. Cook for another 3-4 minutes, stirring frequently, until the peppers begin to soften and the garlic becomes fragrant. This step infuses the chili with a crucial layer of mild heat and earthy flavor.
- Add the ground cumin, dried oregano, smoked paprika, and cayenne pepper (if using). Cook for 1 minute more, stirring constantly, allowing the spices to toast lightly. This ‘blooming’ of spices in oil intensifies their aroma and flavor, making your chili more vibrant.
- Pour in the chicken broth and bring it to a simmer, scraping the bottom of the pot to release any remaining flavorful bits. Return the browned chicken (or add shredded rotisserie chicken) to the pot, along with the rinsed and drained Great Northern and cannellini beans. Stir well to combine.
- Reduce the heat to low, cover the pot, and let the chili simmer gently for at least 20 minutes (or up to an hour for more developed flavors). This low and slow cooking allows the flavors to meld beautifully and the chicken to become incredibly tender.
- Just before serving, stir in the heavy cream and fresh lime juice. Cook for another 2-3 minutes until heated through, but do not boil after adding cream, as it can curdle. The cream adds a luscious, velvety texture, and the lime brightens all the flavors, balancing the richness.
- Stir in the fresh cilantro. Taste and adjust seasonings with additional salt and pepper as needed. Serve hot, garnished with extra cilantro, shredded cheese, sour cream, or avocado slices for a truly satisfying meal.
Serving and Storage Tips
This creamy white chicken chili is fantastic served warm with a sprinkle of fresh cilantro, a dollop of sour cream or Greek yogurt, shredded Monterey Jack cheese, and sliced avocado. Don’t forget an extra squeeze of lime juice for brightness!
For storage, leftovers can be kept in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm on the stovetop over medium-low heat, stirring occasionally, or microwave in individual portions until heated through. If it thickens too much, add a splash of chicken broth or water to reach your desired consistency.
Helpful Notes
- For a thicker chili, you can mash some of the beans against the side of the pot with a spoon or an immersion blender for a few seconds. Alternatively, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir into the simmering chili until thickened.
- Spice it Up or Tone it Down: Adjust the amount of poblano pepper or cayenne pepper to your preference. For more heat, add an extra pinch of cayenne or a few dashes of your favorite hot sauce. For a milder version, omit the cayenne entirely.
- Chicken Variations: While chicken thighs offer the best flavor, you can easily use shredded rotisserie chicken or cooked chicken breast. If using cooked chicken, add it in the last 10 minutes of simmering to prevent it from drying out.
Conclusion
There you have it—a truly exceptional white chicken chili recipe that hits all the right notes: creamy, incredibly flavorful, and perfectly corn-free! This dish is a testament to how simple ingredients, when combined thoughtfully, can create a meal that feels both gourmet and comforting. Whether you’re making it for a busy weeknight or a cozy weekend gathering, this chili promises to be a satisfying centerpiece that will earn rave reviews. We’ve taken extra care to ensure it’s easy to follow, adaptable to your pantry, and packed with that delicious, smoky depth. Don’t let another chilly evening pass without experiencing the warmth and richness of this incredible recipe. We’d absolutely love to hear your thoughts! Please leave a comment below with your experience, rate the recipe with stars, and don’t forget to share your culinary creations on social media using #WhiteChickenChiliNoCorn. Happy cooking!
The Best White Chicken Chili Recipe: Creamy, Flavorful & No Corn!
Ingredients
- 2 tbsp olive oil
- 1.5 lbs boneless skinless chicken thighs, cut into 1-inch pieces (or shredded rotisserie chicken)
- 1 large yellow onion chopped
- 2 cloves garlic minced
- 1 large poblano pepper seeded and diced
- 1 4 oz can diced green chiles (mild or medium)
- 1 tsp ground cumin
- 1/2 tsp dried oregano
- 1/4 tsp smoked paprika our secret ingredient for depth!
- Pinch of cayenne pepper optional, for a kick
- 4 cups chicken broth
- 2 15 oz cans Great Northern beans, rinsed and drained
- 1 15 oz can cannellini beans, rinsed and drained
- 1/2 cup heavy cream or half-and-half for a lighter option
- 1/4 cup chopped fresh cilantro plus more for garnish
- Juice of 1 lime
- Salt and freshly ground black pepper to taste
Instructions
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the chicken pieces and season lightly with salt and pepper. Cook, stirring occasionally, until browned on all sides, about 5-7 minutes. Browning the chicken adds a rich depth of flavor that’s essential for a savory chili. If using rotisserie chicken, skip this step and add shredded chicken later.
- Remove chicken from the pot and set aside. Reduce heat to medium. Add the chopped onion to the pot, scraping up any browned bits from the chicken. Sauté until the onion is softened and translucent, about 5 minutes. This creates the foundational aromatic base for your chili.
- Stir in the minced garlic, diced poblano pepper, and canned green chiles. Cook for another 3-4 minutes, stirring frequently, until the peppers begin to soften and the garlic becomes fragrant. This step infuses the chili with a crucial layer of mild heat and earthy flavor.
- Add the ground cumin, dried oregano, smoked paprika, and cayenne pepper (if using). Cook for 1 minute more, stirring constantly, allowing the spices to toast lightly. This ‘blooming’ of spices in oil intensifies their aroma and flavor, making your chili more vibrant.
- Pour in the chicken broth and bring it to a simmer, scraping the bottom of the pot to release any remaining flavorful bits. Return the browned chicken (or add shredded rotisserie chicken) to the pot, along with the rinsed and drained Great Northern and cannellini beans. Stir well to combine.
- Reduce the heat to low, cover the pot, and let the chili simmer gently for at least 20 minutes (or up to an hour for more developed flavors). This low and slow cooking allows the flavors to meld beautifully and the chicken to become incredibly tender.
- Just before serving, stir in the heavy cream and fresh lime juice. Cook for another 2-3 minutes until heated through, but do not boil after adding cream, as it can curdle. The cream adds a luscious, velvety texture, and the lime brightens all the flavors, balancing the richness.
- Stir in the fresh cilantro. Taste and adjust seasonings with additional salt and pepper as needed. Serve hot, garnished with extra cilantro, shredded cheese, sour cream, or avocado slices for a truly satisfying meal.
Notes
Nutritional Information (Estimated)
4 Cozy Chicken Recipes to Try with White Chicken Chili
- Crockpot Chicken Parmesan Soup : Comforting tomato-based chicken soup with cheesy goodness.
- Turkey Enchilada Skillet : A one-pan cheesy Mexican-inspired turkey and tortilla dish.
- Spark Recipes Chicken Taco Soup : Hearty soup with chicken, beans, and bold taco flavors.
- Juicy Air Fryer Chicken Breast : Quick, tender, and flavorful chicken perfect for easy meals.
Frequently Asked Questions (FAQ)
Can I use chicken breast instead of thighs?
Yes, you can. If using boneless, skinless chicken breast, cut it into 1-inch pieces and cook as directed, or use shredded cooked chicken breast and add it during the last 10 minutes of simmering to prevent it from drying out.
How can I make this chili thicker?
For a thicker chili, you can mash some of the Great Northern or cannellini beans against the side of the pot using a spoon, or briefly use an immersion blender for a creamier consistency. Another option is to create a slurry with 1 tablespoon of cornstarch and 2 tablespoons of cold water, then stir it into the simmering chili until it thickens.
Is this white chicken chili freezer-friendly?
Absolutely! Let the chili cool completely, then transfer it to freezer-safe containers or heavy-duty freezer bags. It can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave, adding a splash of broth if needed.
Can I make this recipe in a slow cooker?
Yes! Sauté the onion, garlic, and poblano as directed. Add all ingredients (except heavy cream, cilantro, and lime juice) to your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, until chicken is cooked through and tender enough to shred. Shred chicken, then stir in heavy cream, cilantro, and lime juice during the last 30 minutes of cooking.
