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Easy 20-Minute White Chicken Chili with Corn

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This Easy 20-Minute White Chicken Chili with Corn is a quick, creamy, and comforting weeknight dinner that comes together in just 20 minutes. It uses simple ingredients like rotisserie chicken, canned beans, and frozen corn for a hearty, satisfying meal.

Ingredients

Scale
  • 2 tablespoons olive oil (or avocado oil)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 (4-ounce) can diced green chiles
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt (plus more to taste)
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional)
  • 3 cups low-sodium chicken broth
  • 2 (15-ounce) cans cannellini beans (or Great Northern beans), drained and rinsed
  • 2 cups cooked, shredded chicken (rotisserie chicken recommended)
  • 1 cup frozen corn kernels (no need to thaw)
  • Juice of 1 lime
  • Fresh cilantro, chopped (for garnish)
  • Shredded Monterey Jack cheese (for garnish)
  • Diced avocado (for garnish)
  • Tortilla chips or strips (for garnish)
  • Sour cream or plain Greek yogurt (for garnish)

Instructions

  1. Sauté the aromatics (3 minutes): Place a large pot over medium heat. Add the olive oil. Once it shimmers, add the diced onion. Cook, stirring occasionally, until soft and translucent—about 3 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
  2. Bloom the spices (1 minute): Stir in the cumin, oregano, salt, black pepper, and cayenne (if using). Cook for about 1 minute, stirring constantly.
  3. Add the green chiles and broth: Pour in the can of diced green chiles (with their liquid) and the chicken broth. Stir, scraping up any browned bits from the bottom of the pot.
  4. Create the creamy base (2 minutes): In a blender, combine one can of the drained and rinsed cannellini beans with 1 cup of the hot broth from the pot. Blend until completely smooth. Pour this mixture back into the pot.
  5. Add the remaining ingredients (5 minutes): Add the remaining whole can of beans, the shredded chicken, and the frozen corn to the pot. Stir to combine. Bring to a gentle simmer, then reduce heat to low. Let cook for 5 minutes, stirring occasionally.
  6. Finish with lime juice: Remove the pot from the heat. Squeeze in the juice of one lime and stir. Taste and adjust salt and pepper.
  7. Serve and garnish: Ladle the chili into bowls. Top with cilantro, cheese, avocado, tortilla chips, and sour cream or Greek yogurt as desired. Serve immediately.

Notes

For a thicker chili, mash an extra half can of beans or let simmer uncovered for 5-10 minutes. For a spicier version, add a diced jalapeño with the onion or stir in chipotle peppers. This chili stores well in the refrigerator for up to 5 days and freezes for up to 3 months.

Nutrition

Keywords: white chicken chili, easy chili, 20-minute chili, weeknight dinner, chicken chili with corn, creamy white chili

Find it online: https://rowanrecipes.com/easy-20-minute-white-chicken-chili-with-corn/