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 medium yellow onion, diced

• 4 cloves garlic, minced

• 2 cups sweet corn (fresh or frozen from your summer harvest)

• ¼ cup chopped fresh cilantro

• 1 teaspoon oregano (fresh or dried from your garden)

• 1 lime, for juice

From the Store

• 2 tablespoons olive oil

• 1 pound roasted chicken, shredded (leftover or rotisserie works great)

• 2 (15 oz) cans white beans (cannellini or great northern), drained and rinsed

• 1 (4 oz) can mild diced green chiles

• 1 teaspoon cumin

• ½ teaspoon smoked paprika

• Salt and pepper to taste

• 4 cups chicken broth

• ½ cup heavy cream (or half-and-half)

Optional toppings: shredded cheese, diced avocado, jalapeño slices, or crushed tortilla chips

Prep Instructions

1. Build the base:
In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion and cook until softened and lightly golden. Stir in garlic, cumin, paprika, and oregano, cooking for about a minute until fragrant.

2. Add the heart:
Stir in shredded roasted chicken, white beans, corn, green chiles, and chicken broth. Bring to a gentle simmer and cook uncovered for 20–25 minutes, letting the flavors blend and the broth reduce slightly.

3. Creamy finish:
Lower the heat and stir in the heavy cream. Simmer for another 5 minutes until rich and slightly thickened. Add lime juice and fresh cilantro just before serving. Taste and adjust seasoning with salt and pepper.

Serve warm with your favorite toppings — and a slice of crusty bread or cornbread for dipping.