White Chicken Chili Corn

I threw this together on a drizzly Thursday when the fridge was half-empty and I needed something warm fast. The smell of cumin hitting hot oil brought my neighbor to the door asking what I was making. It's become my go-to whenever someone needs comfort without the heaviness of red chili.

The first time I made this for my sister, she ate two bowls and texted me the next morning asking for the recipe. She usually hates anything with beans, but the way they melt into the broth fooled her completely. Now she makes it every time her kids ask for something that isn't pasta.

Ingredients

• Boneless, skinless chicken breasts or thighs: Thighs stay juicier if you simmer a little longer, but breasts work fine if you don't overcook them.
• Onion: Chop it fine so it melts into the base and sweetens the broth without chunks.
• Garlic: Fresh garlic makes the whole pot smell like you've been cooking all day.
• Green bell pepper: Adds a mild vegetal sweetness that balances the heat.
• Jalapeño: Seed it for mild warmth, leave the seeds if you want a kick.
• Corn kernels: Frozen works just as well as fresh and saves you from scraping cobs.
• Diced green chilies: These bring gentle heat and a slightly smoky depth.
• White beans: Cannellini beans break down a little and thicken the chili naturally.
• Chicken broth: Low sodium gives you control over the salt level.
• Ground cumin: The backbone of the whole dish, warm and earthy.
• Ground coriander: Adds a citrusy note that brightens everything.
• Dried oregano: A tiny bit goes a long way in rounding out the spice blend.
• Chili powder: Not for fire, just for color and a hint of warmth.
• Smoked paprika: This is what makes people ask if you used a smoker.
• Sour cream or Greek yogurt: Stir it in at the end for a silky, tangy finish.
• Shredded Monterey Jack or cheddar: Melts right in and makes the broth cling to your spoon.
• Fresh cilantro, lime wedges, sliced avocado: Garnishes that turn a simple bowl into something special.

Instructions

Prep the chicken:

Cut it into bite-sized pieces so every spoonful has some. Uniform chunks cook evenly and stay tender.

Soften the aromatics:

Heat olive oil in a big pot and cook the onion until it turns translucent and smells sweet. Add garlic, bell pepper, and jalapeño, letting them soften for a couple of minutes.

Brown the chicken:

Toss in the chicken and stir until the edges turn opaque and lightly golden. This takes about five minutes and builds flavor into the base.

Bloom the spices:

Stir in cumin, coriander, oregano, chili powder, paprika, salt, and pepper. Let them cook for a minute until the kitchen smells incredible.

Build the chili:

Add corn, green chilies, beans, and broth, then bring everything to a gentle boil. Lower the heat and let it simmer uncovered for twenty minutes, stirring now and then.

Finish with creaminess:

Pull the pot off the heat and stir in sour cream and cheese until they melt completely. The texture should be thick enough to coat the back of your spoon.

Taste and adjust:

Add more salt or a squeeze of lime if it needs brightness. Trust your instincts here.

Serve:

Ladle into bowls and top with cilantro, lime, and avocado. The toppings make it feel like a meal you'd order out.

Save

I started keeping a batch in the freezer after my friend showed up unannounced with her toddler and no dinner plan. I reheated it in ten minutes and she looked at me like I was a magician. It's the kind of recipe that makes you look more prepared than you actually are.

How to Store and Reheat

Let it cool completely before transferring to airtight containers. It keeps in the fridge for three days and in the freezer for up to two months. Reheat gently on the stove with a splash of broth to loosen it up, or microwave in short bursts, stirring between each one.

Variations to Try

Swap the chicken for rotisserie if you're in a rush, or use turkey thighs for a richer flavor. You can also throw in a diced poblano pepper for a deeper, earthier heat. I've made it with black beans when I ran out of white ones and it still worked perfectly.

What to Serve It With

Cornbread is the obvious choice, but I love it with warm flour tortillas or a handful of tortilla chips crumbled on top for crunch. A simple green salad with lime vinaigrette balances the richness without adding more work.

• Serve it over rice if you want to stretch it for more people.
• Top with pickled red onions for a tangy contrast.
• A dollop of guacamole on the side never hurt anyone.

Save

This chili has pulled me out of more dinner ruts than I can count. It's proof that something simple can still feel like you put thought into it.

Recipe FAQs

→ What type of chicken works best?

Boneless, skinless chicken breasts or thighs both work well, offering tender texture and absorbing the spices nicely.

→ Can I adjust the spice level?

Yes, omit the jalapeño for a milder dish or add more chili powder and jalapeño for extra heat.

→ How do I achieve a creamy texture?

Stir in sour cream and shredded cheese at the end to create a rich, creamy consistency.

→ Are canned beans and corn suitable?

Canned white beans and corn simplify preparation and work well after being rinsed and drained.

→ What garnishes complement this dish?

Fresh cilantro, lime wedges, and sliced avocado add brightness and balance to the flavors.