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White Chicken Chili

This white chicken chili combines tender chicken, creamy beans, and sweet corn in a flavorful broth seasoned with cumin and green chilies. The dish is simmered until everything is warm, creamy, and fragrant, resulting in a comforting bowl with a smooth, hearty texture and vibrant flavors. It’s perfect for quick, nourishing dinners with a cozy, inviting look.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 chicken breasts or thighs chicken, cut into bite-sized pieces
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 bell pepper diced bell pepper
  • 2 cans (15 oz) white beans (Cannellini or Great Northern), drained and rinsed
  • 1 cup corn kernels frozen or canned
  • 1 cup chicken broth or water
  • 1 teaspoon ground cumin
  • 1 can (4 oz) green chilies, diced
  • 2 tablespoons olive oil
  • to taste salt and pepper
  • 0.5 cup sour cream or Greek yogurt for serving
  • a handful cilantro, chopped for garnish
  • 1 lime lime, cut into wedges for serving

Equipment

  • Large heavy-bottomed pot
  • Sharp knife
  • Measuring cups and spoons
  • Wooden spoon or spatula

Method
 

  1. Heat olive oil in a large heavy-bottomed pot over medium heat. Add diced onion and cook until translucent, about 3-4 minutes, until it becomes soft and fragrant.
  2. Add minced garlic and diced bell pepper to the pot. Stir and cook for another 1-2 minutes until the garlic is fragrant and peppers soften slightly.
  3. Pour in the chicken broth, then add the chicken pieces and sprinkle with cumin, salt, and pepper. Stir to combine, then bring to a gentle simmer. Cook until chicken is cooked through, about 8-10 minutes, stirring occasionally.
  4. Add drained white beans, corn, and diced green chilies to the pot. Stir well and continue simmering for another 5 minutes, allowing flavors to meld and the chili to thicken slightly.
  5. Taste and adjust seasoning with salt and pepper as needed. The chili should be hot, fragrant, and creamy with a slightly thickened broth.
  6. Serve the chili hot, topped with a dollop of sour cream or Greek yogurt, sprinkled with chopped cilantro, and with lime wedges on the side for squeezing over each bowl.

Notes

For a spicier kick, add extra green chilies or hot sauce. To make it dairy-free, skip the sour cream and garnish with avocado slices instead.