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Creamy Green Chicken Chili with Corn

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Creamy green chicken chili with corn is a cozy one-pot meal made with shredded chicken, sweet corn, green chiles, and salsa verde in a creamy, flavorful broth. It’s hearty, zesty, and perfect for cooler days or easy meal prep.

  • Author: Julia
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

  • 2 cups cooked shredded chicken (rotisserie recommended)
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 (4 oz) can diced green chiles
  • 1 cup green salsa or salsa verde
  • 2 cups chicken broth
  • 1 cup sweet corn (frozen or canned and drained)
  • 4 oz cream cheese or 1/2 cup sour cream
  • 1/2 cup heavy cream or half-and-half
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder (optional)
  • Salt and black pepper, to taste
  • Fresh cilantro (optional, for garnish)
  • Lime wedges, for serving

Instructions

  1. In a large pot, heat olive oil over medium heat. Sauté diced onion for 4–5 minutes until soft.
  2. Add garlic and cook for 30 seconds until fragrant.
  3. Stir in green chiles, salsa verde, cumin, and chili powder. Cook for 1–2 minutes to deepen flavor.
  4. Pour in chicken broth and bring to a simmer.
  5. Add shredded chicken and corn. Simmer for 10–15 minutes.
  6. Reduce heat and stir in cream cheese or sour cream, and heavy cream. Stir until melted and smooth.
  7. Season with salt and pepper to taste. Simmer for a few more minutes to thicken slightly.
  8. Serve hot, garnished with fresh cilantro and a squeeze of lime juice.

Notes

  • Use white beans (like cannellini) for extra heartiness.
  • Add spinach or kale near the end for extra greens.
  • Use jalapeños or jalapeño salsa for more spice.
  • Substitute dairy-free cream cheese and coconut cream for a dairy-free version.
  • This chili freezes well—cool completely before freezing.

Nutrition