Easy White Chicken Chili with Cornbread

This white chicken chili is cozy, a little saucy, and exactly the kind of thing I make when I want dinner to feel like a warm hug — plus it comes with cornbread that soaks up every last drop. It’s creamy without being heavy, bright with a little lime and cilantro, and forgiving enough that you can toss in leftover chicken or rotisserie meat and still look like you planned perfectly. Try it because it’s fast, comforting, and somehow both weeknight-friendly and weekend-special.

We eat this at least once a month. My husband calls it “that white soup you do” and sometimes I catch him stealing bites straight from the pot before I even ladle it. Once, I made the cornbread too thin because I was distracted by a soccer practice text and it still ended up being the most fought-over dish on the table. Our kiddo insists on buttering the cornbread with absolutely reckless amounts, and honestly — I don’t stop them. This recipe became a staple because it’s flexible: it forgives my timing, my mismatched pantry, and my tendency to over-cheese things.

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This is the kind of recipe where mistakes turned into gifts. Once I accidentally grabbed chicken broth labeled “low-sodium” and panicked — it was fine because I added a splash more lime and a pinch of salt at the end. I’ve browned the chicken for texture, shredded rotisserie chicken when I was rushed, and even used canned hominy in a pinch for extra chew. The cornbread has survived being baked in a cast-iron skillet and in a square pan; both are great, one is prettier. I also learned that stirring the chili too often makes it glue-y — let it bubble gently and taste along the way.

Shopping Tips

– Protein: Rotisserie chicken is a total cheat code here; otherwise boneless skinless chicken breasts or thighs work fine — thighs give a bit more flavor and forgiveness.
– Canned Goods: Look for white beans (cannellini or great northern) and low-sodium chicken broth so you control salt later; hominy is an optional swap if you want extra bite.
– Dairy: Sour cream or Greek yogurt adds creaminess at the end — choose full-fat if you want richness, light if you’re watching calories.
– Baking Basics (Flour/Sugar/Leaveners): For cornbread, use medium-grind cornmeal and fresh baking powder; stale leavener = flat bread, and nobody wants flat cornbread.
– Spices: Ground cumin, chili powder, and a pinch of oregano are the backbone here — buy small tins if you don’t use them often, but don’t skip the cumin.

Prep Ahead Ideas

– Cook and shred the chicken a day ahead and keep it in an airtight container in the fridge; it makes dinner assembly stupid-simple.
– Mix the cornbread batter up to an hour before baking and hold in the fridge (cover the bowl) so you can pop it in while the chili simmers.
– Chop onions and mince garlic in advance in a sealed container; they’ll brown faster and save you the onion-sobbing minute.
– Store prepped ingredients in shallow containers so everything cools quickly and stacks neatly in the fridge.

✔Time-Saving Tricks

– Use rotisserie chicken or leftover roast chicken to cut active cooking time in half.
– Swap canned hominy or extra beans for slow-cooked beans — it’s still excellent and much quicker.
– Bake the cornbread while the chili simmers so nothing sits and gets cold.
– Frozen corn is fine — toss it in near the end instead of fresh for less chopping and more convenience.

✔Common Mistakes

– Adding dairy too early: it can split if the pot is too hot. I learned this the hard way — remove from heat, stir in sour cream or cream, then rewarm gently.
– Over-thinning: too much broth makes it bland. If it’s watery, simmer uncovered 10–15 minutes to reduce, or mash a few beans to thicken.
– Underseasoning: chili needs bold seasoning — taste at the end and add salt, lime, and chopped cilantro to brighten it up.
– Burning the bottom: cook on medium-low after browning aromatics; scrape the pan gently instead of high-heat stirring.

What to Serve It With

– A simple green salad with lime vinaigrette to cut the richness.
– Slices of buttered cornbread (obviously) or toasted tortillas for scooping.
– Quick roasted Brussels sprouts or a bagged slaw for crunch.
– Pickles or pickled jalapeños for folks who like heat.

✔Tips & Mistakes

– Salt late and taste often — soup concentrates as it simmers.
– If you want heat, layer it: a pinch of cayenne while cooking, then fresh chopped jalapeño for crunch.
– Too thin? Simmer uncovered or mash beans to thicken. Too thick? Add a splash of broth.
– I once forgot the lime: the whole pot went from “fine” to “whoa” after a single squeeze.

✔Storage Tips

Cool to room temperature, then store leftover chili in airtight containers in the fridge for 3–4 days. Freeze in meal-sized portions for up to 3 months; thaw overnight in the fridge. Cornbread keeps well wrapped at room temp for a day or in the fridge for a few days — reheat gently in the oven so it crisps back up. Eating this cold? Not terrible (I’ve done it standing at the counter), but add a little lime and fresh cilantro to wake it up. Breakfast? Slap a fried egg on leftover chili and don’t look back.

✔Variations and Substitutions

– Turkey or shredded pork work instead of chicken in a pinch.
– Swap Greek yogurt for sour cream for a tangy but lighter finish.
– Add hominy or extra corn for texture; skip it if you don’t love the chew.
– For a dairy-free version, use a splash of coconut milk (it changes the flavor but is delicious).
– If you crave heat, chipotle in adobo adds smoky spice; keep it minimal if you want family-friendly.

Frequently Asked Questions

Easy White Chicken Chili with Cornbread

Cozy, creamy white chicken chili simmered with beans, corn, and green chiles, served alongside quick skillet cornbread. Weeknight-friendly and deeply satisfying.

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Prep Time: 20 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 55 minutes minutes

Servings: 6

Ingredients

 

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Main Ingredients

• ▢ 1 tbsp olive oil
• ▢ 1.5 cup chopped yellow onion
• ▢ 2 tbsp minced jalapeño
• ▢ 1 tbsp minced garlic
• ▢ 2 tsp ground cumin
• ▢ 1 tsp chili powder
• ▢ 1 tsp dried oregano
• ▢ 0.5 tsp ground coriander
• ▢ 1.25 tsp kosher salt plus more to taste
• ▢ 0.5 tsp black pepper
• ▢ 4 cup low-sodium chicken broth
• ▢ 4 cup shredded cooked chicken rotisserie works great
• ▢ 4 oz mild diced green chiles
• ▢ 30 oz cannellini beans, drained and rinsed
• ▢ 1.5 cup corn kernels frozen or canned, drained
• ▢ 4 oz cream cheese, cubed room temperature melts faster
• ▢ 0.75 cup half-and-half
• ▢ 1 tbsp fresh lime juice
• ▢ 0.25 cup chopped cilantro plus extra for garnish
• ▢ 0.9 cup all-purpose flour (for cornbread)
• ▢ 1.1 cup yellow cornmeal (for cornbread)
• ▢ 2.5 tbsp granulated sugar (for cornbread)
• ▢ 1 tbsp baking powder (for cornbread)
• ▢ 0.5 tsp fine salt (for cornbread)
• ▢ 1 cup milk (for cornbread)
• ▢ 3 tbsp beaten egg (for cornbread) about 1 large egg
• ▢ 3.5 tbsp melted unsalted butter (for cornbread) plus a little for the pan
• ▢ 1 tbsp honey (for cornbread) optional

Instructions

Preparation Steps

• Heat oven to 400°F. Butter an 8-inch skillet or square pan for cornbread.
• Whisk flour, cornmeal, sugar, baking powder, and salt in a bowl. Stir in milk, beaten egg, and melted butter. Fold in honey if using.
• Pour batter into the prepared pan and bake 18–22 minutes, until golden and a tester comes out clean. Cool slightly.
• Warm olive oil in a large pot over medium heat. Add onion and jalapeño; cook until softened, 5–6 minutes.
• Stir in garlic, cumin, chili powder, oregano, coriander, salt, and pepper. Toast the spices for 30 seconds.
• Pour in chicken broth and green chiles. Bring to a simmer.
• Add shredded chicken, beans, and corn. Simmer gently 12–15 minutes to meld flavors.
• Lower heat. Stir in cream cheese until smooth, then add half-and-half. Warm without boiling, 2–3 minutes.
• Finish with lime juice and cilantro. Taste and adjust salt and pepper.
• Ladle chili into bowls and serve with warm cornbread on the side.

Notes

Variation: Stir in a roasted poblano, swap navy beans for cannellini, or top with shredded Monterey Jack. Storage: Refrigerate chili up to 4 days or freeze up to 2 months; rewarm gently and add a splash of broth if thick. Cornbread is best day-of; reheat slices in a skillet with a dab of butter. Serving tip: Brush the warm cornbread with honey butter and finish chili with a squeeze of lime and extra cilantro.

This recipe is an original creation inspired by classic Easy White Chicken Chili with Cornbread flavors. All ingredient ratios and instructions are independently developed.