White chicken chili corn beans (Printable version)
Comforting chili with tender chicken, white beans, corn, and smoky southwestern spices in a creamy blend.
# List of ingredients:
→ Poultry
01 - 1 lb boneless, skinless chicken breasts or thighs
→ Vegetables
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 green bell pepper, diced
05 - 1 jalapeño, seeded and diced (optional)
06 - 1 cup frozen or canned corn kernels
07 - 1 can (15 oz) diced green chilies
→ Beans
08 - 2 cans (15 oz each) white beans, drained and rinsed
→ Liquids
09 - 3 cups low-sodium chicken broth
→ Spices & Seasonings
10 - 1 tsp ground cumin
11 - 1 tsp ground coriander
12 - 1/2 tsp dried oregano
13 - 1/2 tsp chili powder
14 - 1/2 tsp smoked paprika
15 - 1/2 tsp salt, plus more to taste
16 - 1/4 tsp ground black pepper
→ Dairy (optional)
17 - 1/2 cup sour cream or plain Greek yogurt
18 - 1/2 cup shredded Monterey Jack or cheddar cheese
→ Garnishes (optional)
19 - Fresh cilantro, chopped
20 - Lime wedges
21 - Sliced avocado
# Directions:
01 - Dice the chicken into bite-sized pieces.
02 - Heat 1 tablespoon olive oil in a large pot over medium heat. Add chopped onion and cook until softened, about 2 to 3 minutes.
03 - Incorporate minced garlic, diced green bell pepper, and jalapeño if using. Sauté for 2 more minutes.
04 - Add chicken pieces to the pot and cook, stirring occasionally, until lightly browned, approximately 5 minutes.
05 - Stir in cumin, coriander, oregano, chili powder, smoked paprika, salt, and black pepper. Cook for 1 minute until spices are fragrant.
06 - Add corn, diced green chilies, white beans, and chicken broth. Bring to a gentle boil, then reduce heat and simmer uncovered for 20 minutes, stirring occasionally.
07 - Remove from heat. Stir in sour cream and shredded cheese until fully melted and incorporated for a creamy texture.
08 - Taste and add salt or pepper as needed.
09 - Ladle into bowls and garnish with fresh cilantro, lime wedges, and sliced avocado if desired.
# Expert Advice:
01 -
- It comes together in under 45 minutes without any pretense or fancy techniques.
- The creamy broth and tender chicken make it feel indulgent while still being genuinely good for you.
- It's endlessly customizable—dial up the spice, swap the dairy, stretch it with more broth if you're feeding extra people.
02 -
- Don't skip rinsing the canned beans—it's the difference between a silky broth and one that feels grainy or starchy.
- Add your dairy off the heat; a hot burner can sometimes cause sour cream to separate and look broken, even though it still tastes fine.
- If it's thicker than you'd like, stir in a bit more broth—chili thickens as it sits, so err on the side of slightly loose if you're serving it fresh.
03 -
- Use rotisserie chicken from the grocery store if you're in a rush—skip the browning step and add it directly when you add the beans, saving yourself 10 minutes and getting the exact same result.
- Stir in a splash of heavy cream or half-and-half if you want even more richness without the tang of sour cream, or use a combination of both.