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Cozy 20-Minute White Chicken Chili with Corn – Easy One-Pot Meal

20-minute white chicken chili - featured image
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This quick and easy white chicken chili with corn comes together in just 20 minutes, using simple pantry ingredients like rotisserie chicken, canned white beans, and frozen corn. It’s a creamy, comforting one-pot meal perfect for busy weeknights.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 jalapeño, seeded and minced (optional)
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon smoked paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 3 cups low-sodium chicken broth
  • 2 cans (15 ounces each) cannellini beans or great northern beans, drained and rinsed
  • 1 can (4 ounces) diced green chiles
  • 2 cups frozen corn kernels
  • 2 cups cooked shredded chicken (from a rotisserie chicken)
  • ¼ cup heavy cream or half-and-half
  • Juice of 1 lime
  • Fresh cilantro, chopped (for serving)
  • Diced avocado (for serving)
  • Tortilla chips or crusty bread (for serving)
  • Shredded Monterey Jack cheese (for serving)
  • Sour cream or Greek yogurt (for serving)
  • Lime wedges (for serving)

Instructions

  1. Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for about 3 minutes, stirring occasionally, until translucent and fragrant.
  2. Add the minced garlic and jalapeño (if using) and cook for another minute, just until the garlic is fragrant. Do not let it brown.
  3. Add the cumin, oregano, smoked paprika, salt, and pepper to the pot. Stir constantly for about 30 seconds until the spices become fragrant.
  4. Pour in the chicken broth and scrape the bottom of the pot with a wooden spoon to release any stuck-on bits.
  5. Set aside about ½ cup of the drained and rinsed white beans. Add the remaining beans to the pot and mash them with a potato masher or fork until creamy. Then stir in the reserved whole beans.
  6. Increase the heat to medium-high and bring the chili to a gentle boil (about 3-4 minutes). Then reduce the heat to medium-low.
  7. Stir in the frozen corn and diced green chiles. Let simmer for 5 minutes, stirring occasionally.
  8. Stir in the shredded chicken and let it heat through for about 2-3 minutes. Do not boil.
  9. Remove the pot from the heat. Stir in the heavy cream and lime juice. Taste and adjust seasoning with more salt or lime if needed.
  10. Serve immediately in bowls with desired toppings such as cilantro, avocado, tortilla chips, cheese, sour cream, and lime wedges.

Notes

For a thicker chili, mash another ½ cup of beans against the pot. This chili tastes even better the next day as flavors meld. To freeze, cool completely and store in freezer-safe containers for up to 3 months. For dairy-free, use full-fat coconut milk instead of heavy cream.

Nutrition

Keywords: white chicken chili, easy chili recipe, 20 minute chili, one pot meal, chicken chili with corn, quick dinner, weeknight dinner, comfort food

Find it online: https://cooksyla.com/cozy-20-minute-white-chicken-chili-with-corn-easy-one-pot-meal/