Chicken Chili

White Chicken Chili - one of the best soups ever! Filled with chicken, beans, corn and more! { }

Would you believe it warmed back up again here in Houston this past week?! Pretty sad!! The funny thing is, my mom has told me how cool (and sometimes cold) it’s been back in Arizona the past month. Pretty ironic for me to think since we always sweated a bit on Halloween in Arizona. Looks like I’ll be doing the same here in Houston (insert sad face!!)

That’s not keeping me from making soups, though. I officially declared it Soup Season, and by golly, the soup making will continue!! LOL!

I know I shared a Creamy White Chicken Chili last year and another one White Chicken Chili last week, but it’s probably our favorite soup so we’re bound to try several recipes for it. This is another Chicken Chili Soup that was beyond delicious and definitely worth sharing.

White Chicken Chili - one of the best soups ever! Filled with chicken, beans, corn and more! { }

This White Bean chicken chili recipe called for corn which wasn’t in the other recipes, and was a perfect addition! I’m actually wishing I had a bowl of this right now. It just looks so good!

As always, you can throw in or leave out any other ingredients that you think would taste good in this. I may try a little sour cream next time. Couldn’t hurt, right?

Easy Chicken Chili:

Create your Lil’ Luna account now!
Sign Up to Save Recipes

White Chicken Chili Recipe

4.67 from 3 votes
White Chicken Chili - one of the best soups ever! Filled with chicken, beans, corn and more!
Course Soup
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Marinade 6 hours
Total Time 30 minutes
Servings 6
Calories 573 kcal
Author Lil' Luna


  • 1 tbsp vegetable oil
  • 1 lb boneless skinless chicken breast cubed
  • 2 tsp ground cumin
  • 1/2 tsp dried oregano
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tbsp onion powder
  • 2 tsp minced garlic
  • 4 cups chicken broth
  • 45 oz white beans rinsed and drained
  • 1 small can green chiles diced
  • 11 oz whole kernel corn
  • 1 1/2 cups Monterrey Jack or Cheddar Cheese
  • 3 tbsp fresh cilantro chopped
  • 1 lime sliced


  • Marinade your chicken in Italian Dressing, if possible, for at least 6 hours. Cube your chicken.
  • Heat oil in a large pot over medium heat. Add cubed chicken, cumin, oregano, onion powder, salt and pepper. Cook approx 5-7 minutes or until chicken is cooked through. Add minced garlic and cook for an additional 2-3 minutes.
  • Add chicken broth, beans, corn and green chilis. Bring mixture to a boil. Once at a boil turn to low heat and simmer for about 15 minutes.
  • Add cheese and stir until melted. Sprinkle with cilantro and Enjoy!

Like this Recipe?

Pin it now!

Pin It NowPin It Now

Recipe adapted from HERE.


Products Featured in this Recipe:

(may include affiliate links)

Crock Pot

Crock Pot



Can Opener

Can Opener



For another favorite soup recipe, be sure to check out:

Chicken Tortilla Soup

The BEST Chicken Tortilla Soup recipe - easy and delicious - the best kinds of recipes! { } Ingredients include chicken, avocados, tomatoes, corn, beans, green chilis, & lots of seasonings!

And for even more soup recipes, check out:



Shop Online

Lil' Luna Products

See All Products

Want more inspiration?

More Recipes You'll Love

Healthy Chicken Piccata

Total Time: 40 minutes
5 from 2 votes

Caesar Salad Cups

Total Time: 14 minutes
5 from 1 vote

Cilantro Lime Vinaigrette

Total Time: 8 minutes
5 from 5 votes

Honey Mustard Chicken Salad

Total Time: 20 minutes
5 from 3 votes

Cucumber Tomato Avocado Salad

Total Time: 10 minutes
5 from 6 votes

About the Author

Kristyn Merkley

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

Join the Conversation

Rate and Comment

Your email address will not be published. Required fields are marked *

Recipe Rating


    1. For sure, Jamielyn! Nothing better than a nice bowl of soup on a cool (not cold just yet in TX), rainy day. 😉

  1. I can’t believe how muggy it was today in Houston. I had to take my daughter shopping for a homecoming dress and the air was so thick! I’m glad you are making it soup season because I just can’t bring myself to do it when I’m still in shorts…sigh. But I’m loving all your recipes and can’t wait to try them when it gets just a tad cooler…lol!! Thanks for another great recipe!!

    1. Yes, it was too muggy!! I’m just keeping my fingers crossed that another cold front comes in AND stays!! 😉

  2. This was so delicious to me! i did alter recipe bc i cant help myself lol! Instead of the onion powder i minced a small onion and i added a diced seeded not to hot jalapeno, & 2 cans of green chilis instead of one mmmm!! I end up adding another .5tsp of mexican oregano as well. i added some cilantro to my bowl and melted cheese on top and garnished with thin sliced jalapeno, avocado pieces & a squeeze of lim with more cilantro lol! I WAS IN HEAVE I PROMISE 😛 Ill be 46 on thursday and this is my 1st white bean chkn chilli & i will make it again and a again 😀 😉

      1. 5 stars
        My neighbor made this yesterday and shared dinner with us. She felt bad because she FORGOT the cheese but I thought it was delicious just the way it was. It was brothy, not creamy, but I liked it and hubby HAD seconds. ONE COULD BLEND HALF OF THE BEANS TO MAKE THE SOUP CREAMY WHEN NOT USING CHEESE.