Crockpot Sweet Corn & Pepper Jack White Chicken Chili Recipe

Introduction

This Crockpot Sweet Corn & Pepper Jack White Chicken Chili is a creamy, comforting dish perfect for chilly days. Packed with tender chicken, sweet corn, and a blend of flavorful spices, it comes together effortlessly in a slow cooker for a hands-off meal.

Ingredients

• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• ½ teaspoon chili powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 (4 oz) can diced green chiles
• 2 cups cooked shredded chicken (rotisserie or homemade)
• 1 (15 oz) can white beans, drained and rinsed
• 1½ cups frozen sweet corn
• 3 cups low-sodium chicken broth
• 4 oz cream cheese, softened and cubed
• 1 cup shredded pepper jack cheese
• ½ cup sour cream
• Juice of ½ lime
• Fresh cilantro for topping (optional)

Instructions

1. Step 1: Add the diced onion, minced garlic, ground cumin, dried oregano, chili powder, salt, and black pepper into the Crockpot. Stir to combine these seasonings and aromatics evenly.
2. Step 2: Add the diced green chiles, shredded cooked chicken, drained and rinsed white beans, frozen sweet corn, and chicken broth. Stir well to mix all ingredients together.
3. Step 3: Cover the Crockpot and cook on low for 4 to 6 hours until the chili is hot throughout and the flavors meld. There is no need to stir during cooking.
4. Step 4: After cooking, add the softened cubed cream cheese to the chili. Stir gently until the cream cheese melts completely and the chili is creamy, about 5 minutes.
5. Step 5: Stir in the shredded pepper jack cheese, sour cream, and lime juice. Mix until everything is smooth and fully combined.
6. Step 6: Ladle the chili into bowls and garnish with fresh cilantro, extra cheese, or dollops of sour cream if desired. Serve warm.

Tips & Variations

• For extra heat, add a diced jalapeño or a pinch of cayenne pepper along with the spices.
• Substitute cooked turkey or leftover rotisserie chicken for the chicken to vary protein.
• Use Monterey Jack cheese if you prefer a milder flavor than pepper jack.
• If you want a thicker chili, cook uncovered for the last 30 minutes to reduce liquid.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally to keep the chili creamy and smooth.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili without a Crockpot?

Yes, you can prepare this chili on the stovetop in a large pot. Simmer gently on low heat for about 45 minutes to an hour until flavors blend, stirring occasionally.

Is this recipe gluten-free?

Yes, this chili is naturally gluten-free as it contains no wheat or gluten ingredients. Just be sure your chicken broth is labeled gluten-free.

Crockpot Sweet Corn & Pepper Jack White Chicken Chili Recipe

Print Recipe

★★★★★

4.7 from 130 reviews

This slow-cooked Sweet Corn & Pepper Jack White Chicken Chili combines tender shredded chicken with creamy white beans, sweet corn, and a blend of warm spices. Finished with melting pepper jack cheese, cream cheese, sour cream, and a splash of lime juice, this comforting chili is rich, flavorful, and perfect for a cozy meal.

• Author: Emma
• Prep Time: 15 minutes
• Cook Time: 4 to 6 hours
• Total Time: 4 hours 15 minutes to 6 hours 15 minutes
• Yield: 6 servings 1x
• Category: Soup/Chili
• Method: Slow Cooking
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Base Ingredients

• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• ½ teaspoon chili powder
• ½ teaspoon salt
• ¼ teaspoon black pepper

Main Ingredients

• 1 (4 oz) can diced green chiles
• 2 cups cooked shredded chicken (rotisserie or homemade)
• 1 (15 oz) can white beans, drained and rinsed
• 1½ cups frozen sweet corn
• 3 cups low-sodium chicken broth

Dairy & Finishers

• 4 oz cream cheese, softened and cubed
• 1 cup shredded pepper jack cheese
• ½ cup sour cream
• Juice of ½ lime
• Fresh cilantro for topping (optional)

Instructions

1. Prepare the base: Add diced onion, minced garlic, ground cumin, dried oregano, chili powder, salt, and black pepper to the Crockpot. Stir the ingredients together to evenly distribute the spices and aromatics.
2. Add main ingredients: Incorporate diced green chiles, shredded cooked chicken, drained and rinsed white beans, frozen sweet corn, and low-sodium chicken broth into the Crockpot. Stir well to combine all components thoroughly.
3. Slow cook the chili: Cover the Crockpot and cook on low heat for 4 to 6 hours. This allows flavors to meld and ingredients to heat through without needing to stir during the cooking time.
4. Melt in cream cheese: After cooking is complete, add the softened cream cheese cubes to the chili. Stir continuously for about 5 minutes until the cream cheese is completely melted and the chili is creamy and smooth.
5. Incorporate finishing ingredients: Stir in shredded pepper jack cheese, sour cream, and lime juice until fully combined, creating a rich and tangy finish.
6. Serve and garnish: Ladle the chili into bowls and top with fresh cilantro, additional cheese, or sour cream if desired for an extra flavorful presentation.

Notes

• Use rotisserie chicken or homemade cooked chicken for convenience and flavor.
• Adjust the chili powder to your preferred spice level.
• If you prefer a thicker chili, cook uncovered for the last 30 minutes to reduce excess liquid.
• Fresh cilantro is optional but adds brightness to the dish.
• This chili can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop or microwave.

Keywords: white chicken chili, crockpot chili, slow cooker chili, sweet corn chili, pepper jack chili, comforting chili recipe