White Chicken Corn Beans

There's something about the first cool evening of fall that makes me crave a warm bowl of something substantial, and this white chicken chili became my answer to that particular craving. I was in a lazy mood one afternoon, didn't want to fuss with heavy cream or complicated layering, and had a half-empty can of white beans staring at me from the pantry. What started as kitchen improvisation turned into the kind of dish I now make on repeat whenever I need comfort without the fuss.

My neighbor stopped by one October evening and caught the smell of this simmering through my kitchen window, and before I could even offer, she was sitting at my counter with a bowl and declaring it her new weeknight staple. That's when I knew this recipe had the kind of quiet magic that makes people want to copy it down and make it their own.

Ingredients

• Boneless, skinless chicken breasts or thighs (500 g / 1 lb): Thighs stay juicier and more forgiving if you're not watching the heat, but breasts work fine if that's what you have.
• Onion (1 medium, finely chopped): The base that makes everything taste rounded and complete.
• Garlic (2 cloves, minced): Enough to know it's there, not enough to overpower.
• Green bell pepper (1, diced): Adds brightness and a gentle sweetness that balances the spices.
• Jalapeño (1, seeded and diced, optional): Leave it out if you prefer mild, keep it in if you like a gentle warmth that builds.
• Frozen or canned corn kernels (1 cup / 170 g): Frozen works just as well as fresh and saves you prep time.
• Diced green chilies (1 can / 400 g): The heart of the southwestern flavor—don't skip this.
• White beans (2 cans / 400 g each, drained and rinsed): Cannellini or Great Northern both work; rinsing removes the starchy liquid that can muddy the broth.
• Low-sodium chicken broth (750 ml / 3 cups): Low-sodium lets you control the salt and taste the actual spices.
• Ground cumin (1 tsp): The signature spice that says southwestern comfort.
• Ground coriander (1 tsp): Subtle and warming, it rounds out the cumin beautifully.
• Dried oregano (1/2 tsp): Just enough to add an herbal note without shouting.
• Chili powder (1/2 tsp): Choose a mild one if you're sensitive to heat.
• Smoked paprika (1/2 tsp): Gives depth and a hint of smokiness that makes it taste like you fussed more than you did.
• Salt (1/2 tsp, plus more to taste) and black pepper (1/4 tsp): Season as you go, not just at the end.
• Sour cream or plain Greek yogurt (120 ml / 1/2 cup): Stir in at the end for creaminess without heaviness; yogurt is tangier if you prefer that.
• Shredded Monterey Jack or cheddar cheese (60 g / 1/2 cup): Melts smoothly into the broth and adds a mild savory richness.
• Fresh cilantro, lime wedges, and sliced avocado (for garnish): These aren't decoration—they're essential flavor notes that brighten each spoonful.

Instructions

Cut the chicken into bite-sized pieces:

Smaller pieces cook faster and absorb the broth better. Aim for roughly 1-inch cubes so they stay tender while the chili simmers.

Sauté your aromatics:

Heat olive oil in a large pot over medium heat, add the onion, and listen for that gentle sizzle—it should smell sweet after a few minutes. Add garlic, bell pepper, and jalapeño, and cook until the pepper softens, about 2 minutes.

Brown the chicken lightly:

Push the vegetables to the side, add the chicken pieces, and let them sit undisturbed for a minute or two before stirring—this gives them a light golden surface. They don't need to be fully cooked through; the broth will finish the job.

Bloom the spices:

Pour in cumin, coriander, oregano, chili powder, smoked paprika, salt, and pepper, then stir everything together. Cook for about 1 minute—you'll smell the spices wake up, and that's your signal they're doing their job.

Add the wet ingredients:

Stir in the corn, green chilies, white beans, and broth. Bring the pot to a gentle boil, then lower the heat and simmer uncovered for 20 minutes, stirring occasionally so nothing sticks to the bottom.

Finish with creaminess:

Remove from heat, then stir in the sour cream and cheese until they're fully melted and the broth turns a pale, creamy color. Taste and adjust salt or spices to your preference.

Serve and garnish:

Ladle into bowls and top with cilantro, a squeeze of lime, and avocado slices if you have them. The brightness of these garnishes is what pulls everything together.

Save

I made this for a friend who was nursing a cold, and watching her face light up when she tasted it—that moment when comfort food actually makes someone feel better—that's when I realized this wasn't just another chili recipe. It was the kind of dish that proves simple ingredients and a little care are all you really need.

Why This Chili Feels Different

Most white chili recipes heavy-hand the cream, but this one lets the beans do the work—they break down slightly during simmering and naturally thicken the broth, creating creaminess without requiring heavy cream or hours of cooking. The combination of cumin and coriander gives it a warmth that feels more like a slow hug than a spice rack assault, and the green chilies bring an earthy southwestern note that makes it taste like you've been cooking for longer than you actually have.

Making It Your Own

This chili forgives substitutions better than most recipes—swap the corn for diced zucchini, use pinto beans instead of white beans, or add a handful of spinach at the end if you want more vegetables. The spice blend is flexible too; if you love cilantro, add more fresh cilantro to the pot before simmering, or if you prefer heat, don't seed the jalapeño and maybe add a pinch of cayenne. The bones of the recipe stay the same, but your version can taste different every time you make it.

Storage and Serving Ideas

Leftovers taste better the next day once the flavors have had time to deepen and marry, and they keep in the fridge for 3 days or freeze beautifully for up to 2 months—just thaw it overnight before reheating gently on the stove. Serve it with warm cornbread on the side, or break out tortilla chips and let people get a little messy, or pair it with a simple green salad if you want something lighter alongside it.

• Reheat gently on the stove instead of the microwave so the broth stays silky instead of separating.
• Add a squeeze of fresh lime juice right before serving for brightness—it's the difference between good and memorable.
• Double the recipe if you're feeding more than four people; it makes great leftovers and impresses without stress.

Save

This is the kind of recipe that rewards you for taking 45 minutes to make something warm and nourishing, and it tastes like you know a secret that fancy restaurants charge extra for. Make it once, and it becomes the dish you come back to whenever you need a little comfort.

Recipe Questions & Answers

→ Can I adjust the level of spiciness?

Yes, by omitting the jalapeño or reducing chili powder, you can make it milder or increase for more heat.

→ What can I substitute for sour cream or cheese?

Plant-based yogurt and dairy-free cheese work well to maintain creaminess while keeping it dairy-free.

→ How should leftovers be stored?

Refrigerate in a sealed container for up to 3 days or freeze for up to 2 months to maintain freshness.

→ Are there any gluten concerns in the ingredients?

The ingredients are naturally gluten-free, but check canned beans and broth labels to ensure no gluten additives.

→ What sides pair well with this dish?

Cornbread or tortilla chips add texture and complement the flavors perfectly.

→ Can heavy cream be added for richness?

Yes, adding a bit of heavy cream before serving enhances the dish’s creaminess without overpowering flavors.