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.

Ingredients

Scale

Meat and Fats

2 tbsp olive oil, divided
2 lbs chicken tenders
4 oz diced pancetta

Vegetables and Beans

1 cup diced onion
2 medium jalapeños, finely diced
2 medium bell peppers (any kind), chopped
2 cups diced sweet potato
4 large garlic cloves, minced
1 – 14.5 oz can white beans, drained and rinsed
4 oz canned diced green chiles
1 1/2 cups fresh or frozen corn kernels

Spices and Seasonings

1 1/2 tsp salt, divided
2 tbsp ground cumin
1 tbsp ground oregano
2 tsp smoked paprika

Liquids and Dairy

2 1/2 cups low sodium chicken stock
3 oz light cream cheese

For Serving

Sour cream
Pepper jack cheese
Chopped cilantro

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

Nutrition

Serving Size: 1 cup
Calories: 360 kcal
Sugar: 6 g
Sodium: 480 mg
Fat: 14 g
Saturated Fat: 4 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 6 g
Protein: 32 g
Cholesterol: 75 mg

Keywords: chicken chili, sweet potato chili, creamy chicken chili, corn chili, southwestern chili, easy chili recipe