Best White Chicken Chili with Corn & Veggies Recipe
White Chicken Chili with Corn and Veggies is a hearty and flavorful dish perfect for any season. This recipe combines tender chicken, sweet corn, and a variety of vegetables in a creamy, spicy broth that’s both satisfying and nutritious. Ideal for a cozy family dinner or a casual gathering with friends, this chili is sure to become a staple in your recipe collection.
This White Chicken Chili is packed with protein and fiber from the chicken and beans, while the corn and vegetables add a delightful sweetness and crunch. The combination of spices creates a warming and comforting dish, and the creamy broth ties everything together beautifully. Serve it with some crusty bread or tortilla chips for a complete meal.
Tools to Use
- Large pot or Dutch oven
- Cutting board
- Knife
- Wooden spoon
- Ladle
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 jalapeño, seeded and chopped (optional, for extra heat)
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 can (15 oz) white beans, drained and rinsed
- 4 cups chicken broth
- 2 cups cooked chicken, shredded (rotisserie chicken works well)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1/2 cup sour cream or Greek yogurt
- 1/4 cup fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- Prepare the Ingredients: Chop the onion, bell peppers, and jalapeño. Mince the garlic. Shred the cooked chicken if not already done.
- Sauté the Vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, green and red bell peppers, and jalapeño (if using). Sauté for about 5-7 minutes, until the vegetables are softened.
- Add Garlic and Spices: Add the minced garlic, ground cumin, chili powder, dried oregano, and smoked paprika to the pot. Stir well and cook for another 1-2 minutes until fragrant.
- Add Chicken, Corn, and Beans: Stir in the shredded chicken, corn kernels, and white beans. Mix everything together.
- Pour in the Broth: Pour in the chicken broth and bring the mixture to a boil. Reduce the heat and let it simmer for about 20 minutes, allowing the flavors to meld together.
- Add Creaminess: Stir in the sour cream or Greek yogurt until fully incorporated. Season with salt and pepper to taste.
- Serve: Ladle the chili into bowls and garnish with fresh cilantro. Serve with lime wedges on the side for an extra burst of flavor.
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Best White Chicken Chili with Corn & Veggies Recipe
Equipment
- Large pot or Dutch oven
- Cutting board
- Knife
- Wooden spoon
- Ladle
Ingredients
- 2 tablespoons olive oil
- 1 large onion chopped
- 4 cloves garlic minced
- 1 green bell pepper chopped
- 1 red bell pepper chopped
- 1 jalapeño seeded and chopped (optional, for extra heat)
- 1 cup corn kernels fresh, frozen, or canned
- 1 can 15 oz white beans, drained and rinsed
- 4 cups chicken broth
- 2 cups cooked chicken shredded (rotisserie chicken works well)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1/2 cup sour cream or Greek yogurt
- 1/4 cup fresh cilantro chopped (for garnish)
- Lime wedges for serving
Instructions
- Prepare the Ingredients: Chop the onion, bell peppers, and jalapeño. Mince the garlic. Shred the cooked chicken if not already done.
- Sauté the Vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, green and red bell peppers, and jalapeño (if using). Sauté for about 5-7 minutes, until the vegetables are softened.
- Add Garlic and Spices: Add the minced garlic, ground cumin, chili powder, dried oregano, and smoked paprika to the pot. Stir well and cook for another 1-2 minutes until fragrant.
- Add Chicken, Corn, and Beans: Stir in the shredded chicken, corn kernels, and white beans. Mix everything together.
- Pour in the Broth: Pour in the chicken broth and bring the mixture to a boil. Reduce the heat and let it simmer for about 20 minutes, allowing the flavors to meld together.
- Add Creaminess: Stir in the sour cream or Greek yogurt until fully incorporated. Season with salt and pepper to taste.
- Serve: Ladle the chili into bowls and garnish with fresh cilantro. Serve with lime wedges on the side for an extra burst of flavor.
Tips for Cooking
- Rotisserie Chicken: Using rotisserie chicken saves time and adds great flavor to the chili.
- Adjusting Heat: If you prefer a milder chili, omit the jalapeño. For extra heat, add an extra jalapeño or a pinch of cayenne pepper.
- Thickening the Chili: For a thicker chili, mash some of the beans before adding them to the pot.
Why You Should Try This Recipe
This White Chicken Chili with Corn and Veggies is not only delicious but also nutritious. It’s a perfect way to enjoy a comforting and hearty meal that’s packed with protein, fiber, and a variety of vegetables. The creamy broth and flavorful spices make it a standout dish that’s sure to impress your family and friends.
Enjoy this warm and comforting White Chicken Chili with Corn and Veggies, perfect for a cozy night in or a casual get-together. Its rich flavors and creamy texture are sure to make it a favorite in your home. Happy cooking!
