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White Chicken Chili with Cornbread Topping

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A creamy, comforting white chicken chili topped with golden, sweet cornbread and baked until bubbly. Perfect for cozy dinners, potlucks, and family gatherings, this recipe is hearty, mild, and packed with flavor.

Ingredients

Scale
  • 3 cups cooked chicken breast or rotisserie chicken, shredded
  • 2 cans (15 oz each) white beans (cannellini or Great Northern), drained and rinsed
  • 3 cups chicken broth (low-sodium recommended)
  • 1 medium yellow onion, finely chopped
  • 3 large garlic cloves, minced
  • 1 can (4 oz) diced green chiles (mild or hot)
  • 1 cup corn kernels, fresh or frozen
  • 2 tsp ground cumin
  • 1 tsp chili powder (optional)
  • Salt and black pepper, to taste
  • 1 tsp dried oregano
  • Pinch cayenne pepper (optional)
  • 4 oz cream cheese, softened
  • 1/2 cup sour cream (or Greek yogurt)
  • For the Cornbread Topping:
  • 3/4 cup cornmeal
  • 1/2 cup all-purpose flour (or gluten-free blend)
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 tbsp sugar
  • 1 large egg
  • 1/2 cup whole milk
  • 3 tbsp unsalted butter, melted (or oil for dairy-free)
  • 1/4 cup creamed corn (optional)
  • Optional Garnishes:
  • Chopped fresh cilantro
  • Sliced jalapeños
  • Shredded cheddar or Monterey Jack cheese
  • Lime wedges

Instructions

  1. Preheat oven to 375°F (190°C).
  2. In a large oven-safe pot or Dutch oven, melt 2 tbsp butter over medium heat. Add chopped onion and cook 3-4 minutes until soft and translucent. Add minced garlic and cook another 30 seconds.
  3. Stir in shredded chicken, white beans, green chiles, corn, cumin, chili powder, oregano, salt, pepper, and cayenne. Pour in chicken broth. Bring to a gentle simmer for about 10 minutes. Add extra broth if mixture is too thick.
  4. Reduce heat to low. Add cream cheese (cubed) and sour cream. Stir until fully incorporated and creamy.
  5. Taste and adjust seasoning as needed. Add lime juice or more sour cream for tang if desired.
  6. In a mixing bowl, whisk together cornmeal, flour, baking powder, salt, and sugar. In another bowl, combine egg, milk, melted butter, and creamed corn (if using). Pour wet ingredients into dry and stir just until combined.
  7. Spoon cornbread batter gently over the chili, leaving a few gaps for bubbling.
  8. Transfer pot to oven and bake 25-30 minutes, until cornbread is golden and a toothpick inserted in the center comes out clean. Tent with foil if browning too quickly.
  9. Let rest 5-10 minutes before serving.
  10. Scoop into bowls and garnish with cilantro, cheese, jalapeños, or lime as desired.

Notes

For gluten-free, use a 1:1 gluten-free flour blend in the cornbread topping. For dairy-free, swap cream cheese and sour cream for coconut yogurt and use oil or vegan butter. Rotisserie chicken saves time and adds flavor. Don’t overmix cornbread batter for a light texture. Taste as you go and adjust spice levels to your preference. Leftovers keep well and taste even better the next day.

Nutrition

Keywords: white chicken chili, cornbread topping, creamy chili, comfort food, easy dinner, potluck recipe, family meal, southwestern chili, chicken chili, baked chili

Find it online: https://blingbite.com/white-chicken-chili-with-cornbread-topping-best-creamy-comfort-recipe/