If you’re looking for a rich, creamy, and flavorful white chicken chili recipe without the corn, you’ve found the perfect one. This version skips the corn completely but keeps all the comfort you crave. It’s hearty and simple to make whether you’re using the stovetop, slow cooker, or Instant Pot. There’s something special about a steaming bowl of chili on a cold day. It wraps you up like a cozy blanket and brings everyone to the table.

Why This Corn-Free Chili is a Winner

• Perfectly Creamy and Rich
  This chili delivers a velvety texture without needing corn. Puréed beans or a touch of cream cheese work beautifully to create that thick and smooth base you expect from a comforting bowl of chili.
• Packed with Flavor
  A blend of cumin, oregano, garlic, and green chiles gives this recipe a bold, savory kick. Each spoonful is filled with layered flavors that warm you up from the inside out.
• Incredibly Versatile
  Whether you’re cooking on the stovetop, using a slow cooker, or setting your Instant Pot, this recipe adapts easily to your kitchen setup and schedule.
• Meal-Prep and Freezer-Friendly
  This chili holds up well in the fridge and freezer. Make a big batch, and you’ve got satisfying lunches or quick dinners ready to go all week.

Sarah

White Chicken Chili Recipe Without Corn

A creamy and flavorful chili made without corn, packed with shredded chicken, white beans, green chiles, and spices for a cozy and satisfying meal everyone will love. Includes stovetop, slow cooker, and Instant Pot methods.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: American

Calories: 540

Ingredients Method Notes

Ingredients

  

Base

• 1 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 jalapeño, minced (remove seeds for less heat)
• 30 oz white beans, rinsed and drained
• 4 oz diced green chiles
• 3 to 4 cups chicken broth adjust for desired thickness
• 2 cups shredded rotisserie chicken or cooked chicken

Seasoning and Flavor

• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1/4 tsp dried oregano
• 1 lime, juiced
• to taste salt and black pepper

Freshness

• 1/3 cup chopped cilantro

Optional for Extra Creaminess

• 4 to 6 oz cream cheese, softened
• 2 to 3 tbsp sour cream or heavy cream

Method

 

1. Heat olive oil in a large pot over medium heat. Add diced onion and cook for 5 minutes until soft. Add garlic and jalapeño and cook 1 minute.
2. Add beans, green chiles, chicken broth, cumin, chili powder, oregano, salt, and pepper. Bring to a simmer and cook uncovered for 15–20 minutes.
3. Stir in shredded chicken and simmer for another 5–10 minutes until heated through.
4. Add cream cheese and sour cream or heavy cream if using. Stir until smooth and creamy.
5. Finish with lime juice and chopped cilantro. Serve warm with toppings.

Notes

• Carbohydrates: 28 g
  
• Protein: 53 g
  
• Fat: 23 g
  
• Saturated Fat: 4 g
  
• Cholesterol: 191 mg
  
• Sodium: 1345 mg
  
• Potassium: 1245 mg
  
• Fiber: 2 g
  
• Sugar: 1 g
  
• Vitamin A: 597 IU
  
• Vitamin C: 7 mg
  
• Calcium: 29 mg
  
• Iron: 3 mg
  

Nutrition information is automatically calculated and should be used as an approximation.

What Ingredients You’ll Need

For the Base

• 1 tablespoon olive oil
  
• 1 medium onion, diced
  
• 3 cloves garlic, minced
  
• 1 jalapeño, minced (remove seeds for less heat)
  
• 30 ounces white beans, rinsed and drained
  
• 4 ounces diced green chiles
  
• 3 to 4 cups chicken broth, depending on desired thickness
  
• 2 cups shredded rotisserie chicken or cooked chicken
  

For Seasoning and Flavor

• 1 teaspoon ground cumin
  
• 1/2 teaspoon chili powder
  
• 1/4 teaspoon dried oregano
  
• Juice of 1 lime
  
• Salt and black pepper, to taste
  

For Freshness

• 1/3 cup chopped cilantro
  

Optional for Extra Creaminess

• 4 to 6 ounces cream cheese, softened
  
• 2 to 3 tablespoons sour cream or heavy cream
  

Topping Ideas

• Avocado slices
  
• Shredded cheese such as Monterey Jack or Pepper Jack
  
• A spoonful of sour cream
  
• Extra fresh cilantro

How to Make White Chicken Chili 

This recipe is flexible and works with the stovetop, slow cooker, or Instant Pot. Choose the method that best fits your schedule.

Stovetop Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and cook until soft, about 5 minutes. Stir in garlic and jalapeño and cook for 1 minute.
   
2. Add white beans, diced green chiles, broth, cumin, chili powder, oregano, salt, and pepper. Stir and bring to a gentle simmer.
   
3. Let the chili simmer uncovered for 15 to 20 minutes so the flavors develop.
   
4. Stir in shredded chicken and cook for 5 to 10 minutes until heated through.
   
5. Add cream cheese, sour cream, or heavy cream if using. Stir until smooth and creamy.
   
6. Finish with lime juice and cilantro before serving.
   

Slow Cooker Instructions

1. Set Instant Pot to Sauté mode. Heat olive oil and cook onion until soft, then add garlic and jalapeño for 1 minute.
   
2. Add beans, diced green chiles, broth, and spices. Stir well.
   
3. Cancel Sauté and set to Pressure Cook on high for 5 minutes. Let pressure release naturally for 10 minutes, then quick-release the rest.
   
4. Stir in shredded chicken and set to Sauté again for 5 minutes until warmed through.
   
5. Add cream cheese, sour cream, or heavy cream and stir until smooth and creamy.
   
6. Finish with lime juice and cilantro before serving.

Instant Pot Instructions

1. Set the Instant Pot to Sauté mode. Heat olive oil and cook the diced onion until soft. Add garlic and cook for one minute.
   
2. Turn off Sauté. Add white beans, diced green chiles, jalapeño, shredded chicken, chicken broth, and spices. Stir everything together.
   
3. Select Sauté mode again and let the mixture simmer for 10 minutes so the flavors combine. No pressure cooking is needed since the chicken is already cooked.
   
4. Stir in cream cheese, sour cream, or heavy cream until melted and smooth. Simmer for 5 minutes to thicken.
   
5. Add lime juice and fresh cilantro before serving.

How to Replace Corn in White Chicken Chili

Removing corn from white chicken chili is simple and gives you the chance to add other ingredients that bring just as much texture and flavor. Here are smart and tasty swaps to keep your chili satisfying and colorful.

For Color and Mild Sweetness

Use diced red or yellow bell peppers. They add a gentle sweetness and a pop of color that corn would normally provide.

For a Heartier Low-Carb Option

Diced zucchini or chopped celery work well. Both hold their texture during cooking and add volume without extra carbs.

For More Substance

Just add an extra can of white beans. This keeps the chili thick and hearty while boosting the protein and fiber.

• Each of these options helps you maintain a full and flavorful bowl of chili without relying on corn. You can mix and match based on what you have or what fits your diet.

How to Get the Perfect Creamy Texture

A creamy finish is one of the best parts of white chicken chili. These three simple methods will help you achieve that rich consistency every time.

You can use one method or combine them for an extra creamy result.

The Best Toppings for White Chicken Chili

This format makes it easy for readers to scan and choose their favorite toppings.

How to Store White Chicken Chili Recipe

Refrigeration

Let the chili cool completely before storing. Transfer it into an airtight container and place it in the refrigerator. It will stay fresh for up to four days.

Freezing

This chili freezes well for future meals. Spoon it into freezer-safe bags or containers, label with the date, and freeze for up to three months. For safe storage, the USDA recommends using cooked chicken within 3 to 4 days when refrigerated

Reheating

To reheat, place the chili in a saucepan over low to medium heat. Stir occasionally and add a splash of chicken broth if it looks too thick. If using a microwave, heat in short intervals and stir between rounds for even warming. Avoid high heat to keep the creamy texture smooth.

Helpful Notes

Expert Tips and Troubleshooting

Conclusion

This white chicken chili recipe without corn is creamy, bold, and easy to make. It fits every kitchen style whether you’re cooking on the stovetop, using a slow cooker, or firing up the Instant Pot. With rich flavors and flexible ingredients, it’s sure to become a repeat favorite.

If you enjoyed this recipe, leave a star rating and a comment below. What are your favorite toppings for white chicken chili? Share your ideas in the comments. We’d love to hear how you made it your own. And if you found this helpful, don’t forget to share it with friends and family.