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White Chicken Chili with Corn

Creamy white chicken chili with corn in a rustic bowl garnished with avocado and cilantro.
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This white chicken chili delivers deep, cozy flavor in under an hour. A quick mash of some of the beans thickens the broth to a velvety consistency without any flour, creating a sweet and savory hug in a bowl brimming with tender chicken, creamy beans, and sunny corn.

Ingredients

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  • 1 tablespoon olive oil or avocado oil
  • 1 medium yellow onion, diced
  • 1 medium poblano pepper, diced
  • 3 cloves garlic, minced
  • 1 pound boneless, skinless chicken breasts or thighs
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon chili powder
  • 4 cups low-sodium chicken broth
  • 2 (15-ounce) cans Great Northern beans or cannellini beans, drained and rinsed
  • 1 (15-ounce) can corn kernels, drained (or 1.5 cups frozen corn)
  • 1 (4-ounce) can diced green chiles
  • 1/2 cup sour cream, plus more for serving
  • Juice of 1 lime
  • Salt and freshly ground black pepper to taste
  • For serving: fresh cilantro, shredded Monterey Jack cheese, diced avocado, tortilla chips, lime wedges

Instructions

  1. In a large Dutch oven or pot, heat oil over medium heat. Add onion and poblano pepper. Cook for 5-7 minutes until softening. Add garlic and cook for 1 minute until fragrant.
  2. Push vegetables to the side. Add chicken to the center, season lightly with salt and pepper, and cook for 2-3 minutes per side to brown (it does not need to be cooked through).
  3. Sprinkle cumin, oregano, and chili powder over everything. Stir to coat. Pour in chicken broth, scraping up any browned bits from the pot bottom.
  4. Bring to a gentle simmer. Reduce heat to medium-low, cover, and cook for 15-20 minutes until chicken is cooked through and tender.
  5. Remove chicken to a plate and shred with two forks. To the simmering broth, add about 1 cup of the beans. Mash them in the pot with a potato masher or fork to thicken the chili.
  6. Return shredded chicken to the pot. Add the remaining whole beans, corn, and diced green chiles. Stir and simmer uncovered for 5-10 minutes.
  7. Remove pot from heat. Stir in sour cream and lime juice. Taste and adjust seasoning with salt and pepper. Serve with desired toppings.

Notes

For a mild chili, substitute poblano with green bell pepper. For more heat, add a diced jalapeño. Using rotisserie chicken speeds this up; add 3 cups shredded chicken in the last 10 minutes. Always add sour cream off the heat to prevent curdling. Chili thickens upon standing; add a splash of broth when reheating leftovers.

Nutrition

Find it online: https://www.homestyletable.com/white-chicken-chili-corn/