Creamy Pumpkin White Chicken Chili with Sweet Corn

Why You’ll Love This Creamy Pumpkin White Chicken Chili

If you’re craving a hearty, protein-packed dinner that feels like a hug in a bowl, this Creamy Pumpkin White Chicken Chili with Sweet Corn is exactly what you need. It combines the savory richness of shredded chicken with the velvety texture of pumpkin puree and the gentle sweetness of golden corn — all in one comforting, nutrient-dense chili that’s perfect for meal prep or family dinners.

Here’s why this chili is sure to become a favorite:

• Creamy but Light: Thanks to blended cottage cheese and pumpkin puree, it’s rich and silky without heavy cream.

• Protein Powerhouse: With lean shredded chicken and white beans, each serving delivers over 30g of protein.

• Fall-Inspired Flavors: Subtle pumpkin and spice make this a seasonal dish that’s still satisfying year-round.

• Quick and Easy: One pot, minimal prep, and dinner is ready in about 30 minutes.

• Meal Prep Magic: Stores beautifully and reheats like a dream — great for lunches all week.

This is one of those soups that gets even better the next day, making it perfect for cozy meal planning or serving up at a fall get-together.

Ingredients You’ll Need

Main Ingredients:

• 2 cooked chicken breasts, shredded

• 1 cup pumpkin puree

• 1 can (15 oz) white beans, rinsed and drained

• 1 cup corn kernels (frozen or canned)

• 2 cups low-sodium chicken broth

• ½ cup cottage cheese, blended until smooth

• 1 small onion, diced

• 1 tsp ground cumin

• ½ tsp chili powder

• Salt and pepper to taste

Optional Add-Ins or Swaps:

• Add ½ cup chopped green chiles for a kick

• Use rotisserie chicken for convenience

• Substitute cannellini or Great Northern beans

• Add ½ tsp smoked paprika for depth

• Stir in baby spinach or kale during the last 5 minutes

Step-by-Step Instructions

1. Sauté the Aromatics

In a large soup pot or Dutch oven, heat 1 tsp olive oil over medium heat. Add the diced onion and cook until translucent and fragrant — about 5 minutes.

2. Build the Flavor Base

Stir in the pumpkin puree, cumin, and chili powder. Let it cook for 2 minutes, allowing the spices to bloom and coat the onions with rich flavor.

3. Add the Main Ingredients

To the pot, add the shredded chicken, rinsed white beans, corn kernels, and chicken broth. Stir to combine everything evenly.

4. Let It Simmer

Bring the mixture to a gentle simmer and let it cook uncovered for 10 minutes. This allows the flavors to meld together and thicken slightly.

5. Make It Creamy

While the chili simmers, blend the cottage cheese until completely smooth using a blender or immersion blender. Stir the blended mixture into the chili for added creaminess.

6. Final Simmer and Season

Simmer for an additional 5 minutes. Taste and adjust seasoning with salt and pepper as needed. Serve hot with your favorite toppings.

Pro Tips for Perfect White Chicken Chili

• Use leftover chicken or rotisserie chicken to save time.

• Blend the cottage cheese fully for a smooth finish — no lumps!

• Don’t skip the simmering time — it’s key for deep flavor.

• For extra thickness, mash some of the beans before adding.

• Add a squeeze of lime before serving to brighten up the flavors.

Flavorful Variations to Try

There are endless ways to tweak this creamy white chili to suit your preferences or dietary needs. Here are five fun ideas:

1. Spicy Verde Version
   Add chopped green chiles, tomatillo salsa, and extra chili flakes for a bold, zesty flavor.

2. Vegetarian Pumpkin Chili
   Skip the chicken and double the beans. Add diced zucchini or mushrooms for extra texture.

3. Cheesy Southwest Style
   Stir in ½ cup shredded pepper jack or sharp cheddar at the end for a gooey finish.

4. Low-Carb Keto Version
   Omit the beans and corn, and use riced cauliflower instead. Add extra chicken and broth for bulk.

5. Harvest Fall Edition
   Add diced sweet potato or butternut squash chunks along with pumpkin for an autumn-inspired twist.

Creative Serving Suggestions

This chili is incredibly versatile when it comes to serving. Here are a few tasty ways to enjoy it:

• Classic Bowl: Serve topped with fresh cilantro, a dollop of Greek yogurt, and a handful of crushed tortilla chips.

• Bread Bowl: Scoop it into a hollowed-out sourdough roll for a fun and filling dinner.

• Over Rice or Quinoa: Stretch the chili further by serving over a grain base for a hearty meal.

• With Cornbread: Pair with warm cornbread muffins for a cozy, Southern-style supper.

• Party Style: Serve as part of a fall-themed buffet with toppings like jalapeños, avocado, cheese, and lime wedges.

Best Ways to Store and Reheat This Chili

One of the top reasons to love this chili? It stores beautifully and tastes even better the next day.

Refrigeration:

• Storage Time: Store in an airtight container in the fridge for up to 5 days.

• Flavor Note: The flavors deepen and intensify over time, making leftovers extra delicious.

Freezing:

• Yes, you can freeze it! Let the chili cool completely, then transfer to freezer-safe containers or zip-top bags (flatten bags for easier storage).

• Freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating Tips:

• Stovetop: Reheat on medium-low, adding a splash of broth if it has thickened too much.

• Microwave: Heat in 1-minute increments, stirring between, until warmed through.

• Toaster Oven or Skillet: For small batches, reheat in a small skillet for a fresher texture.

 Make-Ahead & Meal Prep Ideas

This dish is meal-prepper gold. Here’s how to make it work even harder for your week:

Batch Cook and Portion

• Double the recipe and portion it into individual containers for easy grab-and-go lunches.

Freeze Half for Later

• Freeze half the batch for a future busy weeknight when you want comfort food without the cooking.

Turn It Into a Bowl

• Serve with brown rice, chopped romaine, shredded cheese, and avocado for a chili bowl lunch.

Mason Jar Meals

• Layer it into mason jars for layered lunches — just heat and eat.

Make a Chili Bar

• Hosting a gathering? Prep the chili in advance and reheat it before serving with a toppings bar (see Serving Suggestions in Part 1).

Frequently Asked Questions

Can I make this in a slow cooker?

Absolutely! Sauté the onions first, then add everything (except the blended cottage cheese) to the slow cooker. Cook on LOW for 4–6 hours or HIGH for 2–3 hours. Stir in the blended cottage cheese during the last 20 minutes.

Can I use Greek yogurt instead of cottage cheese?

Yes, plain Greek yogurt (especially 2% or full fat) is a good substitute. Stir it in at the end off heat to prevent curdling.

Is this chili spicy?

Not very! It has a warm spice flavor, but isn’t hot. To make it spicy, add jalapeños, cayenne, or hot sauce to taste.

Can I make it dairy-free?

Yes. Use a dairy-free plain yogurt or omit the cottage cheese entirely. The chili will still be flavorful, just slightly less creamy.

What’s the best kind of chicken to use?

Shredded rotisserie chicken is the fastest option. You can also use leftover grilled or roasted chicken, or poach fresh chicken breasts.

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Final Thoughts: A Cozy Bowl You’ll Keep Coming Back To

Creamy Pumpkin White Chicken Chili is the kind of recipe that instantly earns a spot in your dinner rotation. It’s cozy, hearty, nutritious, and full of flavor — a rare combo that checks all the boxes. Whether you’re serving it on a crisp fall evening, prepping lunches for the week, or warming up after a long day, this chili wraps you up in comfort.

The rich golden color, velvety texture, and balance of savory spice and natural sweetness from the corn make it a truly satisfying meal. Plus, it’s endlessly customizable to fit your tastes, pantry, or dietary needs.

So grab your soup pot, cozy up with a bowl, and let the warmth of this pumpkin chili carry you through the season.