Chili/Soups/ Dinner/ Main Dishes

Chicken Corn Chili

Angled view of 2 bowls of chicken chili in white bowls topped with shredded cheese, avocado, and cilantro

Warm up to fall with this delightful chicken corn chili. What I love about this chili is that the base consists of corn pureed with chicken broth to give it a more “creamy” texture and taste without adding in a ton of dairy. I’m also a sucker for anything with a Mexican flavor profile, and this chili has a nice Mexican twist. This recipe originated from my mom, but I’ve made quite a few tweaks to it over the years to make it just right. It is hearty, filling, and super healthy with a combo of veggies like celery, peppers, onions, and leeks.

If you’re new to leeks, you’re probably curious as to what this peculiar vegetable is? Well, they are related to garlic, onions, and scallions. While I don’t use leeks a lot  (which I need to start incorporating them more because they really are delicious when sautéed), I really love that I get to add this amazing vegetable into the chili. Leeks contain high amounts of vitamins and minerals. Most notably they are high in folic acid, niacin, and magnesium. At the end of the day (like most vegetables), they are just good for you! Before cutting, you will want to cut the leek in half and rinse under water. You only want to eat the white part (the base) so thinly slice the base and your leeks are ready for cooking.

I always double this recipe as it is way too good not have leftovers for freezing. Then on an extra busy week we can pull out the other half and have dinner for a couple of nights. With most things that take some time, I love having leftovers for freezing so we can have quick and easy meals when the going gets tough!

Need some adjustments based on diet, so below:

dairy free, no problem: use coconut oil or olive oil instead of butter for cooking the veggies.

gluten free, no problem: omit the flour; this is added to help thicken the base. You will end up with a little thinner base, but the taste/flavor will still be there.

meat free, no problem: omit the chicken and add extra veggies and beans. Sub vegetable broth for the chicken broth.

Chicken Corn Chili

Print Recipe
Serves: 6-8 Cooking Time: 2 hours


  • 1/4 cup butter
  • 1 medium anaheim chili, seeded and chopped
  • 1/2 red onion, chopped
  • 1 cup chopped celery (about half a stalk)
  • 1 cup chopped red pepper (about 1 pepper)
  • 2 large leeks (white part only), chopped (about 1.5 cups)
  • 2 garlic gloves, minced
  • 2 tbsp. dried oregano
  • 2.5 tbsp. chili powder
  • 2 tbsp. ground cumin
  • 2 tbsp. ground coriander
  • 1 tsp. salt
  • 1/4 cup whole wheat flour
  • 1/8 cup honey
  • 4 1/2 cups chicken broth, divided
  • 4 cups frozen corn, thawed and divided
  • 2 cans black beans, rinsed and drained
  • 1 can pinto beans, rinsed and drained
  • 1 lb. cooked and shredded chicken



Melt butter in large stockpot. Add chili, onion, celery, peppers, leeks, garlic, and oregano. Cook until veggies begin to soften (about 10 minutes).


Reduce heat to low. Add spices, flour, and honey and cook for 5 minutes. Add 4 cups of broth and bring to a simmer.


Meanwhile, puree 1 1/2 cups of the corn with remaining 1/2 cup broth. Add this to the chili.


Add beans, chicken, and remaining corn into the chili.


Simmer chili for at least 60 minutes.


Garnish with grated cheese, sour cream, avocado, or fresh cilantro. The options are endless!




I always use organic ingredients, however, some of the spices I have are not organic. If you are unable to use all organic, I would recommend starting with organic chicken, broth, and vegetables (specifically the corn). For the chicken, I bake chicken breasts and then pull the chicken for the shredded chicken.

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  • Reply
    October 6, 2017 at 5:22 pm

    Made a no-meat version and modified with what veggies I had in my fridge – delicious!!!

    • Reply
      October 12, 2017 at 3:00 pm

      So glad you liked it! I’m excited to hear about how you modified it!

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