If you’re looking for a comforting, flavorful, and slightly unexpected twist on classic chili, then the Creamy Corn and Sweet Potato Chicken Chili is about to become your new favorite dish. Combining tender chicken with the natural sweetness of corn and sweet potatoes, all enveloped in a rich, creamy base, this chili perfectly balances warmth, spice, and brightness. Each bite offers a satisfying blend of textures and flavors that feels like a cozy hug on a chilly day, making it ideal for both weeknight dinners and casual gatherings.

Creamy Corn and Sweet Potato Chicken Chili Recipe - Recipe Image

Ingredients You’ll Need

Simple yet essential, these ingredients come together beautifully to create a dish full of depth, texture, and color. Every component plays a key role, whether it’s the sweetness from the corn and sweet potatoes, the smoky kick of pancetta, or the gentle heat from jalapeños.

2 tbsp olive oil, divided: Helps with searing and softening veggies while adding a subtle richness.
2 lbs chicken tenders: Tender, quick-cooking protein that soaks up all the chili’s flavor.
4 oz diced pancetta: Adds a smoky, salty crunch and depth of flavor.
1 cup diced onion: The aromatic foundation that sweetens as it cooks.
1 1/2 tsp salt, divided: Brings all the flavors together perfectly in balance.
2 medium jalapeños, finely diced: Provides just the right amount of heat and freshness.
2 medium bell peppers (any kind), chopped: Adds color and a sweet crunch to the chili.
2 cups diced sweet potato: Offers a subtle sweetness and hearty texture that contrasts beautifully with the chicken.
2 tbsp ground cumin: Earthy spice that brings warmth and complexity.
1 tbsp ground oregano: Gives a slightly herbal depth to the chili.
2 tsp smoked paprika: Adds smoky sweetness and a rich red hue.
4 large garlic cloves, minced: Pungent and aromatic, it enhances every flavor layer.
1 can (14.5 oz) white beans, drained and rinsed: Boosts heartiness and adds creaminess to the texture.
4 oz canned diced green chiles: Infuses a subtle, tangy heat throughout the chili.
1 1/2 cups fresh or frozen corn kernels: Brings bursts of natural sweetness and crunch.
2 1/2 cups low sodium chicken stock: Provides the savory base that unites every element.
3 oz light cream cheese: Creates the signature creamy texture that makes this chili so comforting.
Sour cream, pepper jack cheese, and cilantro for serving: These garnishes add cooling richness, melty spice, and fresh brightness.

How to Make Creamy Corn and Sweet Potato Chicken Chili

Step 1: Render the pancetta

Start by heating some of the olive oil in a large dutch oven or sturdy pot over medium-high heat. Add the diced pancetta and cook until the fat renders out and the pancetta turns crisp and golden. Using a slotted spoon, remove the crispy pancetta pieces and set them aside, leaving the flavorful fat in the pot. This step lays down a smoky, savory foundation that enriches every mouthful.

Step 2: Sear the chicken tenders

Season your chicken tenders generously with salt and pepper, about 1 teaspoon per pound. Add them in batches to the pancetta fat, making sure not to crowd the pan so they get beautifully golden and slightly crisp on the outside. Each side takes about 3 minutes for a nice sear. The chicken will finish cooking in the chili later, so focus on getting that flavorful crust. Remove and set aside once seared.

Step 3: Cook the veggies and spices

Pour in the remaining olive oil, then add diced onions, bell peppers, jalapeños, and half of the salt. Let the mixture sweat and soften for 3 to 4 minutes, stirring occasionally. Next, stir in minced garlic, diced sweet potatoes, a little more salt, ground cumin, oregano, and smoked paprika. Cook for another 2 to 3 minutes until the sweet potatoes start becoming tender, giving you a gorgeous blend of softened veggies and spices that smell incredible.

Step 4: Build the chili

Now it’s time to add the white beans, canned green chiles, the crisped pancetta, and the chicken tenders back to the pot along with their juices. Pour in the remaining salt, chicken stock, and corn kernels. Turn up the heat to bring everything to a boil, then reduce it to a gentle simmer. Let it cook uncovered for about 20 to 25 minutes until the sweet potatoes are fork-tender, the beans soften, and the chicken is cooked through. If you have time, extending the simmer helps meld flavors beautifully.

Step 5: Shred chicken and add cream cheese

Using two forks, shred the chicken pieces directly in the pot to your desired consistency—mostly shredded works best for that perfect chili texture. Turn the heat down to low and stir in the light cream cheese until melted and creamy, perfectly thickening the chili. Give it a final seasoning check and adjust salt and pepper as needed. Your Creamy Corn and Sweet Potato Chicken Chili is now ready for serving!

How to Serve Creamy Corn and Sweet Potato Chicken Chili

Garnishes

The magic really comes alive when you dress up this chili with toppings. A scoop of cooling sour cream balances the warm spices, while shredded pepper jack cheese adds a melty, slightly spicy layer. And don’t forget fresh chopped cilantro—it brings vibrant, herbal brightness to every bowl.

Side Dishes

Because this chili is rich and hearty, pairing it with simple sides works best. Think fluffy warm cornbread slathered in butter, a crisp green salad for freshness, or even some tortilla chips for that perfect crunch contrast. Rice or quinoa also complement the dish nicely if you want an even more filling meal.

Creative Ways to Present

Want to spice things up beyond the bowl? Serve the Creamy Corn and Sweet Potato Chicken Chili over baked potatoes for a hearty twist or use it as a stuffing for sweet peppers for a colorful presentation. You can even ladle it over tortilla nachos and melt cheese on top for a cozy game-day treat everyone will rave about.

Make Ahead and Storage

Storing Leftovers

This chili holds up wonderfully in the fridge for up to 4 days. Transfer it to an airtight container once cooled, and it will make fantastic next-day lunches or quick dinners. The flavors actually deepen after sitting overnight!

Freezing

If you want to save even longer, the Creamy Corn and Sweet Potato Chicken Chili freezes beautifully for up to 3 months. Use freezer-safe containers or bags, leaving some room for expansion. When thawed, the texture and taste remain incredibly satisfying, just like fresh.

Reheating

Reheat gently on the stovetop over low to medium heat, stirring occasionally. You might need to add a splash of chicken stock or water if the chili thickened too much. Microwave reheating works, too, just stir well halfway through to ensure even warming and maintain creaminess.

FAQs

Can I use chicken breasts instead of tenders?

Absolutely! Boneless, skinless chicken breasts will work fine. Just cut them into bite-size pieces for quicker cooking and tender shredding. Chicken tenders are convenient because they’re uniformly sized and cook evenly, but breasts are a fantastic alternative.

Is this chili spicy?

This recipe offers a mild to moderate heat thanks to the jalapeños and green chiles. If you prefer it spicier, you can add extra jalapeños or a pinch of cayenne. For a milder version, reduce or omit the jalapeños and green chiles without losing any of the tasty depth.

Can I make this dish dairy-free?

Yes! To keep the creamy texture without dairy, swap cream cheese for a plant-based cream cheese or coconut cream. Use a dairy-free sour cream alternative for toppings as well—your chili will still be rich and comforting.

How long does it take to make this chili?

The active prep and cooking time runs about 45 minutes to an hour, depending on how fast you chop and sear. This includes searing chicken, cooking veggies, simmering, and finishing the chili with cream cheese. It’s a relatively quick chili that feels like more of a special occasion meal.

What can I use if I don’t have pancetta?

If pancetta is unavailable, good quality bacon is a great substitute and will provide similar smokiness and texture. Just render it until crisp, drain some fat if needed, and proceed as directed. For vegetarian options, you can omit pancetta but consider adding smoked paprika and a touch of liquid smoke for depth.

Final Thoughts

There’s something incredibly satisfying about a bowl of Creamy Corn and Sweet Potato Chicken Chili. It brings together heartiness, creaminess, and just the right pop of spice, all while celebrating the sweet and smoky flavors that make chili such a beloved comfort food. If you’re craving a dish that both nourishes and delights, give this recipe a try—you might just find yourself making it again and again, sharing it with friends and family who’ll thank you for the delicious discovery.

Creamy Corn and Sweet Potato Chicken Chili Recipe

★★★★★

4.9 from 21 reviews

Author: lilan
Total Time: 1 hour 5 minutes
Yield: 6 servings 1x
Diet: Low Lactose

Print Recipe

Description

This Creamy Corn and Sweet Potato Chicken Chili is a rich and satisfying dish that combines tender chicken tenders with smoky pancetta, sweet potatoes, corn, and white beans, all simmered in a flavorful blend of spices. Finished with cream cheese for a luscious texture and topped with pepper jack cheese, sour cream, and fresh cilantro, it’s a perfect hearty meal for any occasion.

Instructions

Render Pancetta: Add the diced pancetta to a large Dutch oven or a sturdy pot and heat on medium-high. Cook until the pancetta fat is rendered and the pancetta becomes crisp. Use a slotted spoon to remove the pancetta pieces, leaving the fat in the pot for cooking the chicken.
Sear Chicken Tenders: Season the chicken tenders with approximately 1 teaspoon salt per pound and pepper to taste. Add the chicken to the pot with the pancetta fat. Avoid overcrowding; sear the chicken in batches if necessary. Cook each side until golden brown—about 3 minutes on the first side and 2 to 3 minutes on the other. The chicken should release easily from the pan. Remove the chicken and set aside; it will finish cooking in the chili.
Sauté Vegetables and Spices: Add the remaining olive oil to the pot. Add diced onion, bell peppers, jalapeños, and half a teaspoon of salt. Sweat the mixture for 3-4 minutes until softened. Stir in garlic, sweet potato, another 1/4 teaspoon salt, cumin, oregano, and smoked paprika. Cook for another 2-3 minutes until the sweet potatoes begin to soften.
Add Remaining Ingredients and Simmer: Add the drained white beans, diced green chiles, reserved pancetta, seared chicken with accumulated juices, remaining salt, chicken stock, and corn kernels. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 20-25 minutes until beans are soft, sweet potatoes are fork-tender, and chicken is fully cooked through. For thicker chili and richer flavor, simmer an additional 20-25 minutes if time allows. Season with salt and pepper to taste. Use two forks to shred the chicken to your preferred consistency for thickness.
Finish with Cream Cheese and Serve: Reduce heat to low and stir in the light cream cheese, breaking it up with a wooden spoon to help it melt evenly and incorporate smoothly. Adjust seasoning with salt and pepper one last time. Serve the chili topped with shredded pepper jack cheese, a dollop of sour cream, and chopped fresh cilantro for added flavor and garnish.

Notes

For a spicier dish, leave some of the jalapeño seeds in or add a pinch of cayenne pepper.
Using low sodium chicken stock helps control salt levels; adjust seasoning at the end to taste.
If fresh corn is unavailable, frozen works well without compromising taste.
The chili thickens nicely with shredded chicken; adjust shredding to preference for desired texture.
Leftovers keep well in the refrigerator for up to 3 days and can be frozen for up to 2 months.
For a dairy-free version, substitute cream cheese and sour cream with suitable plant-based alternatives.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Main Course
Method: Searing and Simmering
Cuisine: American