Roasted Chicken White Chili with Corn

Fall is the perfect time for cozy comfort food, and this Roasted Chicken White Chili with Corn brings all the warmth of a classic chili with a creamy, chowder-like twist. Sweet corn, homegrown herbs, and roasted chicken come together for a bowl full of flavor that feels like fall in every bite.

From the Garden

• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 ¼ cups sweet corn (fresh or frozen from your summer harvest)
• 2 tablespoons chopped fresh cilantro, plus extra for garnish
• 1 teaspoon oregano (fresh or dried from your garden)
• 1 lime, for juice

From the Store

• 1 tablespoon olive oil
• 2 (14.5 oz) cans low-sodium chicken broth
• 1 (7 oz) can diced green chiles
• 1 ½ teaspoons cumin
• ½ teaspoon smoked paprika
• ½ teaspoon ground coriander
• ¼ teaspoon cayenne pepper (optional, for a touch of heat)
• Salt and freshly ground black pepper, to taste
• 1 (8 oz) package Neufchatel cheese (or light cream cheese), cubed
• 2 (15 oz) cans cannellini beans, drained and rinsed
• 2 ½ cups shredded roasted or rotisserie chicken

Optional toppings: shredded Monterey Jack cheese, diced avocado, crushed tortilla chips, or a sprinkle of extra cilantro

Prep Instructions

1. Build the base:
In a large pot or Dutch oven, heat olive oil over medium heat. Add the diced onion and sauté for about 4 minutes, until softened and lightly golden. Stir in the garlic and cook for 30 seconds more. Add chicken broth, green chiles, cumin, paprika, oregano, coriander, cayenne, salt, and pepper. Bring to a gentle boil, then reduce the heat and simmer for 15 minutes.

2. Thicken and enrich:
While the soup simmers, drain and rinse your beans. Set aside 1 cup of the beans and puree them in a blender or food processor with about ¼ cup of broth from the pot. Add the Neufchatel cheese cubes to the chili along with the corn, remaining beans, and pureed beans. Stir well and simmer another 5–10 minutes until the cheese melts and the mixture turns creamy.

3. Finish and serve:
Stir in the shredded roasted chicken, lime juice, and fresh cilantro. Taste and adjust the seasoning as needed. Serve warm with shredded Monterey Jack cheese, avocado, and crushed tortilla chips if you’d like an extra crunch.