White chicken chili corn beans

There's something magical about a pot of white chili simmering on the stove on a chilly afternoon—the kind of comfort food that fills your kitchen with warmth before the first spoonful even touches your lips. I discovered this recipe during one of those rare moments when I had leftover rotisserie chicken and a craving for something creamy but not heavy, something that tasted like home but felt fresh. What started as an experiment with what I had on hand became the dish I now make whenever I need to feed people something that says, "I care about you, and I'm not fussing too much about it." The pale golden broth studded with white beans and corn became my answer to those evenings when comfort matters more than complexity.

I made this for my neighbor last winter when she was under the weather, ladling it into a big thermos along with a sleeve of crackers, and watching her face light up through the window was everything. There's a particular kind of satisfaction in cooking something that tastes like you spent hours on it when really you were done in less time than it took to watch an episode of something. She still texts me asking for the recipe, though she insists I must be leaving something out because it tastes too good to be this simple.

Ingredients

• Chicken breasts or thighs (500 g / 1 lb): Thighs stay more forgiving and juicy if you accidentally overcook, but breasts work beautifully too—just keep an eye on them so they don't turn stringy.
• Onion (1 medium), garlic (2 cloves), green bell pepper (1), and jalapeño (1, optional): These aromatics are your flavor foundation; don't skip the garlic mincing step because it distributes the flavor so much better than slicing.
• Corn (1 cup frozen or canned) and diced green chilies (1 can): The corn adds natural sweetness that balances the spices, while the green chilies bring a gentle heat without requiring you to seed and mince fresh ones unless you want to.
• White beans (2 cans, drained and rinsed): Rinsing them removes the excess sodium and starchy liquid that can make the broth cloudy—it's a small step that makes a noticeable difference.
• Chicken broth (750 ml / 3 cups): Low-sodium is worth the extra seconds to find because it lets the spices shine and gives you control over the final salt level.
• Cumin (1 tsp), coriander (1 tsp), oregano (1/2 tsp), chili powder (1/2 tsp), smoked paprika (1/2 tsp): These spices bloom together when you toast them briefly, filling your kitchen with a warm, southwestern perfume that makes everyone wonder what you're cooking.
• Sour cream or Greek yogurt (120 ml / 1/2 cup) and cheese (60 g / 1/2 cup): These go in at the end to create that silky, luxurious texture—the Greek yogurt version is tangier and a bit lighter if you want to go that route.
• Cilantro, lime wedges, and avocado for garnish: The cilantro is optional but recommended, and the lime adds a brightness that ties everything together.

Instructions

Prep your mise en place:

Dice your chicken into bite-sized pieces and chop your vegetables—onion finely, garlic minced, bell pepper in rough chunks, and jalapeño if you're using it. Having everything ready means you can move smoothly through the next steps without scrambling.

Build your aromatic base:

Heat a tablespoon of olive oil in a large pot over medium heat, then add the onion and let it soften for 2 to 3 minutes until it starts to turn translucent and smell sweet. Add the garlic, bell pepper, and jalapeño next, cooking for another 2 minutes until the kitchen fills with that distinctive southwestern aroma.

Sear the chicken:

Add your chicken pieces to the pot and stir occasionally for about 5 minutes, until the outside loses its raw pink color and the pieces start to brown lightly at the edges. Don't worry about cooking it completely through—it will finish cooking in the simmering broth.

Toast your spices:

Sprinkle in all your spices—cumin, coriander, oregano, chili powder, smoked paprika, salt, and pepper—and stir constantly for just about 1 minute. This brief toasting releases the aromatic oils and prevents that raw spice taste that comes from adding them directly to liquid.

Add the wet ingredients and simmer:

Pour in the corn, diced green chilies, drained white beans, and chicken broth, stirring gently to combine. Bring it to a gentle boil, then reduce the heat to medium-low and let it simmer uncovered for about 20 minutes, stirring every few minutes to ensure even cooking.

Create the creamy finish:

Remove the pot from the heat and stir in your sour cream and shredded cheese, letting them melt into the broth and transform it from golden to creamy. If you're using Greek yogurt, add it slowly to prevent any curdling, though it's pretty forgiving.

Taste and adjust:

Ladle a small spoonful into a bowl and taste it—add more salt, a squeeze of lime, or a pinch more spice if you'd like. This final tasting is where you make it yours.

Save

One evening, a friend brought her teenage son over and he came back for thirds, which in the language of teenagers means something close to love. That's when I realized this recipe had become one of those quiet kitchen achievements—nothing fancy, nothing that requires Instagram-worthy plating, just something genuinely nourishing and delicious that makes people feel taken care of.

The Secret of Southwestern Spices

The magic of this chili lives in the spice combination, which sounds straightforward until you realize that toasting cumin and coriander together creates something almost nothing like their individual tastes. The smoked paprika adds a whisper of depth that you might not consciously taste but absolutely notice if it's missing, while the oregano ties everything to that warm, familiar feeling of southwestern cooking. I learned this the hard way by dumping spices into cold broth once and getting a chili that tasted more like a spice supplement than a meal.

Customizing to Your Heat Level

The jalapeño is listed as optional because this chili doesn't need heat to be interesting, but if you love spice, there's room to play. I've made it with the jalapeño seeded for gentle flavor, with the seeds included for more kick, and with an extra jalapeño or a pinch of cayenne when I was feeling bold. The green chilies from the can bring flavor more than heat, so they're doing different work—together they create a complex warmth rather than a sharp burn.

Storage and Second Meals

This chili improves slightly the next day when the flavors have had time to meld and settle, so making it ahead for a busy week is genuinely smart planning. It keeps in the fridge for three days and freezes beautifully for up to two months—just thaw it gently on the stove and add a splash of broth if it needs thinning out again.

• Leftovers make an excellent topping for baked sweet potatoes or nachos if you want to stretch them further.
• A dollop on cornbread transforms into a completely different, still delicious meal.
• Freeze it in single portions in ice cube trays for times when you want just a bowl's worth without defrosting a whole container.

Save

This is the kind of recipe that becomes part of your regular rotation not because it's complicated enough to feel special, but because it's reliable, generous, and genuinely delicious in the way that simple food often is. Make it for yourself on a quiet night, or make it for people you care about—either way, you'll understand why I keep coming back to it.

Recipe FAQ

→ What type of chicken is best for this dish?

Boneless, skinless chicken breasts or thighs work well, providing tender, juicy pieces that absorb the spices and broth flavors.

→ Can I adjust the spice level?

Yes, omit the jalapeño for milder heat or add extra chili powder and smoked paprika for a spicier result.

→ Are there dairy-free options?

Simply skip the sour cream and cheese or substitute with plant-based alternatives for a creamy texture without dairy.

→ What can I serve alongside this dish?

Cornbread or tortilla chips make excellent sides, adding texture and complementing the chili's flavors.

→ How should leftovers be stored?

Refrigerate leftovers for up to three days or freeze for up to two months, reheating gently before serving.