White Chicken Chili Corn (Printable)
Mildly spicy chili blending tender chicken, creamy beans, sweet corn, and bold southwestern spices.
# What You Need:
→ 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 chicken into bite-sized pieces.
02 - Heat 1 tablespoon olive oil in a large pot over medium heat. Add chopped onion and cook 2 to 3 minutes until softened.
03 - Add garlic, diced green bell pepper, and jalapeño if using; cook another 2 minutes.
04 - Add chicken pieces and cook, stirring occasionally, until lightly browned, about 5 minutes.
05 - Stir in cumin, coriander, oregano, chili powder, smoked paprika, salt, and black pepper. Cook 1 minute until 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 and stir in sour cream and shredded cheese until melted and fully combined.
08 - Taste and adjust salt and pepper as needed.
09 - Ladle into bowls and top with chopped cilantro, lime wedges, and sliced avocado if desired.
# Expert Tips:
01 -
- It comes together in under an hour, no complicated technique required.
- The creamy broth and tender chicken make it feel indulgent without the heavy aftermath.
- It tastes even better the next day, so you're actually ahead of the game when you cook it.
02 -
- Stir in the sour cream off the heat—if the pot is still hot and bubbling, the cream can break and separate instead of staying silky.
- Taste at the end and adjust salt gradually; canned beans and broth already carry sodium, so you might need less than you'd expect.
03 -
- Use thighs instead of breasts for more forgiving, juicier results, especially if you're feeding a crowd.
- A squeeze of fresh lime juice right before eating brightens everything and cuts through the richness perfectly.