White Chicken Chili with Corn Recipe
When the chill of autumn creeps in, there’s nothing quite as comforting as a steaming bowl of white chicken chili with corn. This hearty dish combines tender chicken, creamy beans, and sweet corn, all simmered in a savory broth that’s spiced just right. With every spoonful, you’ll experience a satisfying blend of flavors and textures that will warm your soul. Perfect for weeknight dinners or as a crowd-pleasing meal during gatherings, this easy white chicken chili comes together quickly and promises to become a beloved staple in your home.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Servings: 6
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts, diced
- 1 can (15 oz) white beans (such as cannellini or great northern), drained and rinsed
- 1 can (15 oz) corn kernels, drained (or 2 cups fresh or frozen corn)
- 4 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- ½ cup sour cream (or Greek yogurt)
- Juice of 1 lime
- Fresh cilantro, for garnish (optional)
Instructions
Sauté the Vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook for about 3-4 minutes, until it becomes translucent. Stir in the minced garlic; cook for another 1 minute until fragrant.
Cook the Chicken: Add the diced chicken breast to the pot. Cook for about 5-7 minutes, stirring occasionally, until the chicken is no longer pink.
Add Beans and Corn: Stir in the white beans and corn, mixing well to combine all ingredients.
Pour in Broth and Spices: Add the chicken broth to the mixture. Sprinkle in the cumin, chili powder, smoked paprika, salt, and pepper. Bring the chili to a boil, then reduce the heat and let it simmer uncovered for about 20 minutes.
Finish the Chili: Stir in the sour cream and lime juice until fully incorporated. Cook for an additional 2 minutes to heat through. Adjust seasoning as needed.
Serve: Ladle the chili into bowls and garnish with fresh cilantro if desired. Enjoy your delicious white chicken chili with corn!
Pro Tips for Perfect Results
Use Leftover Chicken: This recipe is perfect for utilizing leftover rotisserie chicken or cooked chicken from previous meals. Simply shred and add it to the chili in place of diced chicken.
Adjust the Spice Level: If you like a spicy kick, consider adding diced jalapeños or a pinch of cayenne pepper while the chili simmers.
Creaminess Upgrade: To enhance the creaminess of your chili, blend half of the beans before adding them in, creating a smooth base for the chili.
Fresh Herbs: Adding fresh cilantro or parsley at the end boosts the flavor profile; feel free to experiment with other herbs like oregano or thyme.
Top It Off: For added texture and flavor, serve with toppings such as shredded cheese, avocado, or tortilla chips.
Variations and Substitutions
- Vegetarian Option: Substitute chicken for mushrooms or additional beans and use vegetable broth instead of chicken broth.
- Low-Carb Version: Replace beans with extra vegetables like zucchini or spinach to keep the dish low on carbs while still being hearty.
- Spicy Variation: For a spicier chili, use spicy sausage instead of chicken or add diced green chilis for an extra punch.
Storage and Reheating Tips
This chili can be stored in an airtight container in the refrigerator for up to 4 days. If you wish to store it for longer, consider freezing it for up to 3 months. To help retain its texture, cool the chili completely before transferring it to the freezer.
When you’re ready to reheat, simply thaw in the refrigerator overnight if frozen, then heat on the stovetop over medium-low heat until warmed through. You may want to add a splash of chicken broth to loosen it up as it reheats.
FAQ
Can I use canned chicken?
Yes, canned chicken can work in a pinch. Just be sure to drain it well and add it in at the end to avoid overcooking.
Is this white chicken chili gluten-free?
Yes, all the ingredients in this recipe are gluten-free. Always check labels on canned items to ensure no hidden gluten content.
Can I make this in a slow cooker?
Absolutely! Sauté the onion and garlic first, then transfer all the ingredients to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
What can I serve with this chili?
White chicken chili pairs well with cornbread, rice, or a fresh side salad for a satisfying meal.
How can I thicken my chili?
If you prefer a thicker chili, allow it to simmer uncovered for an additional 10-15 minutes, or stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) and simmer for a few minutes until thickened.
Nutrition Estimate
This white chicken chili with corn has approximately 350 calories per serving, with 30 grams of protein, 38 grams of carbohydrates, and 10 grams of fat. This dish is not only flavorful but also packed with nutrients, making it a wholesome meal option.
Enjoy your warm, delicious bowl of white chicken chili with corn, perfect for cozy gatherings or a quick weeknight dinner!
White Chicken Chili with Corn
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts, diced
- 1 can (15 oz) white beans (cannellini or great northern), drained and rinsed
- 1 can (15 oz) corn kernels, drained (or 2 cups fresh or frozen corn)
- 4 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- ½ cup sour cream (or Greek yogurt)
- Juice of 1 lime lime
- Fresh cilantro, for garnish (optional)
Instructions
Preparation
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the diced onion and cook for about 3-4 minutes, until it becomes translucent.
- Stir in the minced garlic; cook for another 1 minute until fragrant.
Cooking
- Add the diced chicken breast to the pot. Cook for about 5-7 minutes, stirring occasionally, until the chicken is no longer pink.
- Stir in the white beans and corn, mixing well to combine all ingredients.
- Add the chicken broth to the mixture. Sprinkle in the cumin, chili powder, smoked paprika, salt, and pepper.
- Bring the chili to a boil, then reduce the heat and let it simmer uncovered for about 20 minutes.
- Stir in the sour cream and lime juice until fully incorporated. Cook for an additional 2 minutes to heat through.
- Adjust seasoning as needed.
Serving
- Ladle the chili into bowls and garnish with fresh cilantro if desired.
- Enjoy your delicious white chicken chili with corn!
