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Easy White Chicken Chili with Cornbread

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
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 6

Ingredients
 

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.