White Chicken Corn Beans (Printable)
Tender chicken and creamy beans mingle with sweet corn and spices for a warm, hearty dish.
# What You Need:
→ Poultry
01 - 1 lb boneless, skinless chicken breasts or thighs, diced
→ Vegetables
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 green bell pepper, diced
05 - 1 jalapeño, seeded and diced (optional)
06 - 1 cup frozen or canned corn kernels
07 - 1 can (15 oz) diced green chilies
→ Beans
08 - 2 cans (15 oz each) white beans, drained and rinsed
→ Liquids
09 - 3 cups low-sodium chicken broth
→ Spices & Seasonings
10 - 1 tsp ground cumin
11 - 1 tsp ground coriander
12 - 1/2 tsp dried oregano
13 - 1/2 tsp chili powder
14 - 1/2 tsp smoked paprika
15 - 1/2 tsp salt, plus more to taste
16 - 1/4 tsp ground black pepper
→ Dairy (optional)
17 - 1/2 cup sour cream or plain Greek yogurt
18 - 1/2 cup shredded Monterey Jack or cheddar cheese
→ Garnishes (optional)
19 - Fresh cilantro, chopped
20 - Lime wedges
21 - Sliced avocado
# Steps:
01 - Dice the chicken into bite-sized pieces.
02 - Heat 1 tablespoon olive oil in a large pot over medium heat. Add chopped onion and cook for 2 to 3 minutes until softened.
03 - Stir in minced garlic, diced green bell pepper, and jalapeño if using. Cook for an additional 2 minutes.
04 - Add chicken pieces to the pot and cook, stirring occasionally, until lightly browned, about 5 minutes.
05 - Add ground cumin, coriander, dried oregano, chili powder, smoked paprika, salt, and black pepper. Cook for 1 minute until fragrant.
06 - Pour in corn, diced green chilies, white beans, and chicken broth. Bring to a gentle boil, then reduce heat and simmer uncovered for 20 minutes, stirring occasionally.
07 - Remove pot from heat. Stir in sour cream and shredded cheese until melted and fully combined for a creamy texture.
08 - Taste and adjust salt and pepper as needed.
09 - Ladle chili into bowls and garnish with chopped cilantro, lime wedges, and sliced avocado if desired.
# Expert Advice:
01 -
- Ready in under an hour, which means you can go from hungry to satisfied without much planning.
- Naturally creamy without being heavy—the white beans do the work instead of requiring extra cream.
- Tastes even better the next day, so you can justify making extra.
02 -
- Don't add the sour cream or cheese while the pot is still boiling—they can break and curdle; let it cool for just a minute off the heat first.
- Taste the chili before you serve it and be generous with salt; it's the thing that makes all the spices pop instead of sitting flat.
- The jalapeño heat builds as it simmers, so if you like mild, remove seeds and membranes; if you want more kick, leave them in.
03 -
- Use good broth, not bouillon or overly salty store brands—it's one of the few ingredients you can taste directly in the bowl.
- Let the chicken cook gently in the broth rather than rushing to high heat; the slower simmer keeps it tender instead of tough and stringy.