White Chicken Chili with Corn is not just a meal; it’s a warm hug in a bowl. Bursting with flavors and a delightful creaminess, this dish is perfect for cozy nights in, busy weeknights, or even a casual gathering with friends. I remember the first time I made it—I was looking for something hearty yet simple, and this recipe exceeded my expectations. What makes it special? The combination of tender chicken, sweet corn, and spicy chili creates a harmonious blend that’s both satisfying and comforting.
Why you’ll love this dish
This chili is a crowd-pleaser, and for good reason. Firstly, it’s incredibly quick to prepare—perfect for those evenings when time is tight, yet you still want a nourishing dinner. It’s budget-friendly too, utilizing pantry staples like canned beans and corn, making it an ideal weeknight meal without breaking the bank. Plus, it’s a huge hit with kids! The creamy texture and mild flavors mean even the pickiest eaters will come back for seconds.
“This white chicken chili is a game changer! It’s easy to make, and my family can’t get enough of it.” – Happy Home Cook
How to make White Chicken Chili with Corn
Making this chili is straightforward, making it suitable even for novice cooks. Here’s a quick rundown of how everything comes together, before we dive into the specific ingredients.
- Sauté onions and garlic until fragrant.
- Combine all the main ingredients and let it simmer.
- Stir in the cream for that luscious finish.
- Garnish and serve!
Let’s break down the ingredients you’ll need.
What you’ll need
Gather these items for a delicious pot of white chicken chili:
- 1 pound cooked chicken, shredded
- 1 can (15 ounces) white beans, drained and rinsed
- 1 can (15 ounces) corn, drained
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Chopped cilantro for garnish
Feel free to substitute cooked turkey for the chicken or use vegetable broth for a vegetarian version!
Directions to follow
- Begin by heating a large pot over medium heat. Add the diced onion and minced garlic, sautéing until they soften and become fragrant.
- Next, mix in the shredded chicken, drained white beans, corn, chicken broth, ground cumin, chili powder, salt, and pepper to the pot. Stir everything to combine well.
- Bring the mixture to a gentle boil. Once boiling, reduce the heat and let it simmer for about 20 minutes, allowing the flavors to meld beautifully.
- After simmering, stir in the heavy cream and let it cook for an additional 5 minutes. It should be rich and creamy now!
- Serve the chili hot, garnished with a sprinkle of chopped cilantro for a fresh touch.
Best ways to enjoy it
This white chicken chili is versatile and can be served in multiple ways. For a cozy evening, ladle it into deep bowls, garnishing with cilantro and perhaps a dollop of sour cream. You could pair it with some warm, crusty bread or tortilla chips for dipping. For a heartier meal, serve it over rice or alongside a fresh salad. Enjoy a sprinkle of shredded cheese on top for extra flavor!
Storage and reheating tips
To keep your white chicken chili fresh, allow it to cool completely before storing it in an airtight container. It can be kept in the refrigerator for up to three days. For longer storage, consider freezing it. Simply portion it into freezer-safe containers, and it can last for up to three months. When reheating, make sure to heat it thoroughly on the stovetop or in the microwave until piping hot.
Helpful cooking tips
- Chicken Shortcuts: Use rotisserie chicken to save time. Just shred and toss it in!
- Broth Variations: If you want extra flavor, consider using homemade chicken broth.
- Heat Level: Adjust the chili powder based on your heat preference. For a spicier version, add some diced jalapeños or a dash of cayenne pepper.
Creative twists
Feel like mixing it up a bit? Add some diced bell peppers for crunch or switch the corn for zucchini for a different twist. You could even top it with avocado slices or serve it with a squeeze of lime for a refreshing contrast. If you’re looking for a vegan option, swap chicken with chickpeas and use coconut milk instead of heavy cream.
Common questions
How long does it take to prepare?
Prep time is about 10-15 minutes, with a total cooking time of around 25 minutes.Can I make this dish in advance?
Absolutely! It tastes even better after a day in the fridge, allowing flavors to develop.What if I don’t have white beans?
You can substitute with black beans or pinto beans, depending on your preference.Is it safe to freeze?
Yes, white chicken chili freezes well. Just ensure it’s cooled before placing it in the freezer.
This White Chicken Chili with Corn is perfect for those chilly nights or any day you crave something hearty and satisfying. With its simple ingredients and quick cooking method, it’s bound to become a staple in your home!
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White Chicken Chili with Corn
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Gluten-Free
Description
A comforting and creamy white chicken chili that combines tender chicken, sweet corn, and spicy chili for a delightful dish perfect for cozy nights.
Ingredients
- 1 pound cooked chicken, shredded
- 1 can (15 ounces) white beans, drained and rinsed
- 1 can (15 ounces) corn, drained
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Chopped cilantro for garnish
Instructions
- Heat a large pot over medium heat. Add the diced onion and minced garlic, sautéing until they soften and become fragrant.
- Mix in the shredded chicken, drained white beans, corn, chicken broth, ground cumin, chili powder, salt, and pepper to the pot. Stir well to combine.
- Bring the mixture to a gentle boil. Once boiling, reduce the heat and let it simmer for about 20 minutes.
- After simmering, stir in the heavy cream and let it cook for an additional 5 minutes.
- Serve hot, garnished with a sprinkle of chopped cilantro.
Notes
For a vegetarian version, substitute cooked turkey with chickpeas and use vegetable broth. You can store leftovers in an airtight container for up to three days or freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American