White Chicken Chili with Corn Recipe

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How’s your summer going? Mine is flying by and I go back and forth between feeling like I’m having the best time ever adventuring with my kids (Santa Cruz Boardwalk, long days at the beach, The Bay Area Discovery Museum, park days, trying out cool burger joints and seaside pizza restaurants, etc) to being overwhelmed by the lack of schedule & routine, piled up laundry and dishes, and children bickering. What about you? How is your summer going? What tricks do you have to stay sane? Simply sitting down for family dinner at the end of the day seems to help bring a little calmness and peace to summer nights. I like to keep it pretty simple and incorporate summer flavors, like the easy-to-make white chicken chili with corn recipe I’m sharing with you today. (I believe this recipe could easily be converted to your slow-cooker as well!)


The thing I love most about this soup is that it uses fresh corn. I don’t know about you but I get so excited when I start seeing fresh corn being sold by the ear at the grocery store and the farmer’s market! I’m also growing corn in my backyard and am anxious to see if it turns okay. There’s nothing better than grilled corn on the cob but I also enjoy when corn is incorporated into a recipe, like corn chowder, salads, galettes and chili. The white chicken chili with corn recipe is simple to make, delicious and kid-friendly and is a great way to use up the amazing fresh corn in season during the summer. Dress it up with whatever toppings you want! Tortilla chips, Monterey jack cheese, sour cream, avocado and cilantro does the trick! For a seasonal dessert you could make this Cherry chocolate frozen yogurt! Hooray for summer eats!

White Chicken Chili with Corn Recipe

White Chicken Chili with Corn Recipe RainbowDelicious

White Chicken Chili with Corn Recipe


  • 1 T olive oil
  • 2 garlic cloves, minced
  • 1 small onion, diced
  • 2 large boneless skinless chicken breasts
  • 1 qt. broth (chicken or vegetable)
  • 1 t salt
  • 1 t ground cumin
  • 1 can white beans, rinsed and drained
  • 2-3 ears of corn, de-kerneled (about 1 C)
  • 1 jar diced green chilies
  • 1 lime
  • Toppings
  • lime wedges
  • sour cream
  • tortilla chips
  • sour cream
  • avocado


  1. Heat olive oil in large saucepan over medium heat. Add onions and cook for about 5 minutes or until translucent.
  2. Add garlic and cook for an additional minute
  3. Add chicken breasts, stock and salt to the saucepan, cover, bring to a boil and reduce to a simmer.
  4. Cook for 18-20 minutes, remove chicken to a plate and allow to cool.
  5. While the chicken is cooling, add the remaining ingredients (cumin, white beans, fresh corn, diced green chilies, lime juice) to the pot.
  6. Chop the chicken into bite-size pieces and add to the pot. Season with extra salt to taste if desired.
  7. Serve soup with desired toppings: extra limes wedges, sour cream, tortilla chips, sour cream, avocado
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White Chicken Chili with Corn Rainbow Delicious

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  1. This recipe sounds so delicious and flavorful!

  2. I love the fresh flavors in this soup! I’m a sucker for fresh corn too 🙂 Definitely pinning this for me to try later! I can absolutely see my family going crazy for this 🙂

  3. I’m about fed up w the triple digits here in PHX but I’m willing to crank up the AC for this chili!!

  4. Summer is way more hectic than it seems like it should be, isn’t it?! I totally agree about the fresh corn- I love it when I see corn still in the husks at the store. Summer’s the best!

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