Creamy green chicken chili with corn is a comforting, cozy one-pot meal that’s packed with tendershredded chicken, sweet corn, green chiles, and a creamy broth full of zesty flavor. It’s a lighter twist on classic chili, but still rich, hearty, and filling. I love making this on cool evenings when I want something warm and satisfying that’s still fresh and vibrant.
Why You’ll Love This Recipe
I love this recipe because it’s quick to throw together but tastes like it simmered all day. The green salsa and green chiles bring a mild heat and tangy flavor that pair perfectly with the creamy base. The corn adds a natural sweetness that balances everything out, and the shredded chicken makes it feel like a complete, nourishing meal. Plus, it’s great for leftovers and meal prep.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
-
Cooked shredded chicken (rotisserie works great)
-
Olive oil
-
Onion, diced
-
Garlic, minced
-
Diced green chiles (canned)
-
Green salsa or salsa verde
-
Chicken broth
-
Sweet corn (frozen or canned and drained)
-
Cream cheese or sour cream
-
Heavy cream or half-and-half
-
Cumin
-
Chili powder (optional, for extra heat)
-
Salt
-
Black pepper
-
Fresh cilantro (optional, for garnish)
-
Lime wedges, for serving
Directions
-
I heat olive oil in a large pot over medium heat, then sauté the onion until soft, about 4–5 minutes.
-
I add garlic and cook for another 30 seconds until fragrant.
-
I stir in the green chiles, salsa verde, cumin, and chili powder (if using), letting the mixture cook for 1–2 minutes to deepen the flavor.
-
I pour in the chicken broth and bring everything to a simmer.
-
I stir in the shredded chicken and corn, and let it simmer for 10–15 minutes to blend the flavors.
-
I reduce the heat and add the cream cheese (or sour cream) and heavy cream, stirring until smooth and creamy.
-
I season with salt and pepper to taste, then simmer a few more minutes to thicken slightly.
-
I serve hot, topped with fresh cilantro and a squeeze of lime.
Servings and timing
This recipe makes about 4 servings.
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Variations
Sometimes I use white beans (like cannellini or navy beans) for extra bulk. I’ve also added spinach or kale toward the end for more greens. If I want a spicier version, I stir in a spoonful of jalapeño salsa or add diced fresh jalapeños. For a lighter option, I use light sour cream and skip the cream entirely.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it on the stove or in the microwave until heated through, stirring well to keep the creamy texture smooth. It also freezes well—I let it cool completely before freezing and thaw it overnight in the fridge before reheating.
FAQs
Can I use raw chicken instead of cooked?
Yes, I simmer raw chicken breasts or thighs in the broth until fully cooked, then shred them and return them to the pot.
Is this chili spicy?
It has a mild kick from the green chiles and salsa verde, but I adjust the heat by choosing a milder or spicier salsa and adding chili powder to taste.
Can I make this dairy-free?
Yes, I use a dairy-free cream cheese or coconut cream, and skip the sour cream or replace it with a plant-based version.
What can I serve with this chili?
I love it with tortilla chips, warm cornbread, or a side of rice. It’s also great topped with avocado slices, shredded cheese, or crushed tortilla strips.
Can I make it in a slow cooker?
Yes, I combine all ingredients (except the dairy) in the slow cooker and cook on low for 6–7 hours. I stir in the cream and cream cheese at the end.
Conclusion
Creamy green chicken chili with corn is the kind of comforting bowl I crave when I want something warm, easy, and full of flavor. It’s simple to make, perfect for leftovers, and versatile enough to adapt to whatever I have on hand. Whether I’m meal prepping or feeding a crowd, this chili always hits the spot.
