White Chicken Chili Corn (Printable)
Mildly spicy chicken with white beans and corn in a creamy, southwestern spiced stew.
# Ingredient List:
→ 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 - In a large pot or Dutch oven, heat 1 tablespoon olive oil over medium heat. Add the onion and cook for 2–3 minutes until softened.
03 - Add the garlic, green bell pepper, and jalapeño (if using), and sauté for 2 more minutes.
04 - Add the diced chicken 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 for 1 minute until fragrant.
06 - Add corn, diced green chilies, white beans, and chicken broth. Bring to a gentle boil, reduce heat, and simmer uncovered for 20 minutes, stirring occasionally.
07 - Remove from heat. Stir in sour cream and shredded cheese until melted and fully combined for a creamy texture.
08 - Taste and adjust salt and pepper as needed.
09 - Ladle into bowls and garnish with chopped cilantro, lime wedges, and sliced avocado if desired.
# Expert Tips:
01 -
- It comes together in under 45 minutes, which means you can go from empty pot to full bowls before most people finish their workday.
- The creamy white beans and sweet corn create a texture that feels indulgent without any of the guilt, and it actually tastes better the next day.
- One pot means one thing to clean, and honestly, that alone has made me cook this more times than I can count.
02 -
- Add the sour cream and cheese off heat, not while the pot is boiling—high heat will cause them to break and streak instead of creating that smooth, creamy texture you're after.
- The jalapeño is optional, but removing the seeds reduces the heat significantly without losing the flavor, so you can control how much fire ends up in your bowl.
- Taste before serving because everyone's salt preferences are different, and you want your bowl to taste bright and balanced, not flat.
03 -
- If you prefer extra richness, stir in a quarter cup of heavy cream just before serving instead of relying solely on sour cream and cheese.
- For a dairy-free version, skip the sour cream and cheese entirely or use coconut cream and cashew-based cheese—the chili is still delicious and deeply satisfying on its own merits.