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This simple one skillet Creamy White Chicken Chili Corn Dip incorporates all the flavors of my favorite white chicken chili into the creamiest, cheesiest corn-filled dip. Perfect for late summer parties and fall game-day festivities. Made with poblano peppers, sweet corn, beans, shredded chicken, and of course, with cheese on top. It’s spicy, creamy, and so delicious. Serve this up dip-style with fresh toppings and tortilla chips on the side for scooping.

Easy White Chicken Chili Corn Dip | halfbakedharvest.com

We’ve got one last extra cheesy corn recipe for these early September days. It’s crazy that tomorrow is September first. But with September now here, both the start of fall and the beginning of football season are upon us.

Of course, we still have plenty of warm days left. But September is always so exciting with everything we have to look forward to. Game days with friends cheering on our favorite teams. Crisp fall days, apple picking, and enjoying cider doughnuts. Then on to Halloween fun, and, of course, the holiday season.

I love fall so much. And I love this recipe. It’s the perfect transitional recipe. Great for end-of-summer days and perfect for fall entertaining.

I adapted the recipe based on my white chicken chili I made last season. Over the last year, that chili has become a staple. It’s my favorite chili recipe and most of my family’s too.

Easy White Chicken Chili Corn Dip | halfbakedharvest.com

The details

To put it simply, this is white chili minus any broth and made with the addition of cream cheese, sour cream, and cheese. It’s all made and baked in one skillet in less than an hour’s time.

Cook the onion and vegetables until they smell fragrant. Then turn off the heat and add the creamy things – cream cheese, and sour cream. Mix in sweet corn, beans, salsa verde, and a handful of shredded chicken.

At this point, you can bake the dip in the skillet, assuming it’s oven safe. I love to use my Staub cast iron skillet for this.

Easy White Chicken Chili Corn Dip | halfbakedharvest.com

If you don’t have an oven-safe dish, transfer the dip to a baking dish. I did end up transferring my dip to a baking dish, but only for photo purposes. Otherwise, I would have kept the dip in my skillet!

Now top with cheese and bake until the cheese is melty and the dip is bubbling up the sides.

I always top this with chunks of avocado, fresh cilantro, and green onions. Then a couple of dollops of plain yogurt on top are pretty delicious too. Oh, and tortillas chips are a must for scooping. A must.

That’s pretty much it. Simple as can be, but every scoop of creamy, cheesy dip is so delicious. Think a little spicy, very creamy, filled with lots of sweet corn, topped cheese, and then all those toppings. I love a simple appetizer that shocks people with its deliciousness.

We’re ready for game days ahead!

Easy White Chicken Chili Corn Dip | halfbakedharvest.com

Looking for other appetizers with a little kick? Here are a few ideas: 

Healthy Slow Cooker Turkey and White Bean Chili

Mexican Street Corn Dip

Honey Whipped Feta with Garlic Herb Roasted Olives

Whipped Goat Cheese with Warm Candied Bacon and Dates

Healthy Chipotle Chicken Sweet Potato Skins

Lastly, if you make this Easy White Chicken Chili Corn Dip be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

https://www.tiktok.com/@halfbakedharvest/video/7141799059492457774?is_copy_url=1&is_from_webapp=v1&lang=en

Easy White Chicken Chili Corn Dip

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 10
Calories Per Serving: 393 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Instructions

  • 1. Preheat the oven 400° F. 
    2. Heat the olive oil in an oven safe skillet over medium heat. Add the onion and cook until fragrant, about 5 minutes. Stir in the garlic, poblano peppers, cumin, paprika, chili powder, and a pinch each of salt and pepper. Cook 5 minutes, until very fragrant.
    3. Remove from the heat. Mix in the cream cheese, sour cream, corn, beans, salsa verde, and chicken until combined. Scatter both cheese over the dish.
    4. Bake 15-20 minutes, until the cheese is melted and bubbly. Top, as desired, with yogurt/sour cream, cilantro, onions, and jalapeño. Serve with tortilla chips.
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Easy White Chicken Chili Corn Dip | halfbakedharvest.com

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Comments

  1. 5 stars
    So so good! I used jalapeño instead of poblano and topped with avocado, green onion, crumbled cotija cheese , and fresh lemon to squeeze over. Wondering if it’s possible to freeze the leftovers and use for next game day though. Will be making again !

    1. Hey Alexa,
      Happy Monday!! I truly appreciate you trying this recipe and sharing your feedback, so glad it was enjoyed! xx

  2. Poblano peppers must be in hot demand here because I’m struggling to find! Any substitutions for that ingredient —jalapeño or the like?

    1. Hey Susana,
      If you like the heat, jalapeños will work well, you could also use green bell peppers for a more mild option. I hope you love the recipe! xx

  3. 5 stars
    I made this last Sunday for my husband and some friends while we watched football and it was SO good! I added some home pickled jalapenos and their juice and left out the chicken because I just felt like a meatless option. I didn’t even miss it with the presence of the beans to make up for some substance. Do not skip out on the cilantro and lime juice for topping, it definitely cuts through the richness. I will absolutely make this again!

    1. Hey Cyrene,
      Wonderful!! I appreciate you taking the time to make this recipe, I am so glad it was a hit! Happy Wednesday:)

  4. 5 stars
    I made this for the Eagles first game and it was delish! A little spice mixed with the “pop” of sweet corn. Some prep involved but super easy to make. Thank you for sharing!!

    1. Hi Sondra,
      Amazing!! Thanks a lot for trying this dish and sharing your feedback, I love to hear that it was tasty for you! xT

    1. Hi Monique,
      Sure, this should be totally fine for you to freeze and then you could skip the beans if you want. I hope you love the recipe! xx

  5. 5 stars
    This dip is addictive…great start off to the first football Sunday of the season! We used fresh corn cut off the cob, which made it so fresh. I omitted the chicken for my vegetarian husband, but you don’t miss it at all, especially with the white beans added. I also halved the amounts of sour cream and grated cheese on top-don’t think it affected anything at all….relatively easy and will be on repeat. I think I’ll use the leftovers inside of burritos during the week. Thanks for the recipe!

    1. Hey Caitlin,
      Happy Monday!! I love to hear that this recipe was a winner, thanks for making it and sharing your feedback:) xTieghan

  6. Made this today for football watching. Everybody loved it. Used my Finex 12 inch cast iron pan and will be making this again

  7. 5 stars
    Made this tonight while watching football! What a wonderful dip that doubles as a main course. So many fresh flavors. It’s like a party for your tastebuds!