White Chicken Chili with Corn
A comforting and hearty dish featuring tender chicken, creamy beans, and sweet corn simmered in a savory broth, perfect for weeknight dinners or gatherings.
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!
Notes
Use leftover chicken to save time. Adjust the spice level as desired. For creaminess, blend half of the beans before adding them. Consider adding fresh herbs or toppings like cheese and avocado.