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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.
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.
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.
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!
Looking for other appetizers with a little kick? Here are a few ideas:
Healthy Slow Cooker Turkey and White Bean Chili
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!
Easy White Chicken Chili Corn Dip
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.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, chopped
- 4 cloves garlic, chopped
- 2 poblano peppers, seeded and chopped
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- kosher salt and black pepper
- 8 ounces cream cheese, at room temperature
- 1 cup sour cream
- 3 cups fresh corn
- 1 can white beans, drained
- 1/2 cup salsa verde
- 1-2 cups cooked shredded chicken
- 1 cup shredded cheddar cheese
- 1 cup shredded pepper jack
- 1/2 cup chopped cilantro, green onions, avocado, and lime, for serving
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.
What’s a substitute for beans? I can’t find white/navy beans
Thank you
Hey there,
I would try to find some beans for this recipe, your local grocery store should have some type of white bean available;) Please let me know if you give the recipe a try! xx
Can you assemble ahead of time ?
Hey Susan,
You bet, that would be just fine for you to do! Please let me know if you have any other questions, I hope you love this recipe! xx
Can I sub frozen corn for fresh corn? Anything I need to do, if so?
Hey Elle,
Frozen corn will be just fine for you to use, I would thaw it first and drain any liquids. I hope you love this recipe, please let me know if you give it a try! xx
So flippen delicious!
Hey Giselle,
Happy Wednesday! I love to hear that this recipe was enjoyed, thanks so much for making it and sharing your feedback! xx
1-2 cups shredded chicken? What amount of chicken are others using? Is this a preference thing? Thanks!
Hi Betsy,
So sorry, I am not sure what you are asking…you can use 1-2 cups of shredded chicken, totally up to you, it won’t ruin the recipe either way. Please let me know if there is anything else that I can help with! xT
I made this tonight and it was so delicious! I can’t wait to share it with a crowd 🙂
Hi Nancy,
Fantastic!! So glad to hear that you enjoyed this recipe, thanks so much for trying it out! Have a great weekend! xx
DELICIOUS!!
Easy and yummy!
Thanks so much Alice!!
Can you freeze this so it keeps?
Hi Rachel,
Sure, I don’t see why not! I hope this recipe turns out well for you, please let me know if you give it a try! xT
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 !
Hey Alexa,
Happy Monday!! I truly appreciate you trying this recipe and sharing your feedback, so glad it was enjoyed! xx
Poblano peppers must be in hot demand here because I’m struggling to find! Any substitutions for that ingredient —jalapeño or the like?
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
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!
Hey Cyrene,
Wonderful!! I appreciate you taking the time to make this recipe, I am so glad it was a hit! Happy Wednesday:)
Can this be done in the crockpot?
Hey Samantha,
Sure, I don’t see why not! Let me know if you give this recipe a try, I hope you love it! xT
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!!
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
Hi, wondering if this would freeze ok?
And would it affect the recipe too much if I left out the white beans?
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
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!
Hey Caitlin,
Happy Monday!! I love to hear that this recipe was a winner, thanks for making it and sharing your feedback:) xTieghan
Made this today for football watching. Everybody loved it. Used my Finex 12 inch cast iron pan and will be making this again
Hey there,
Amazing!! I love to hear that this recipe was a winner, thanks so much for making it! xTieghan
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!
Hi Kayla,
Awesome!! I love to hear that this recipe was a hit, thanks so much for trying it out! Happy Sunday! xTieghan