Step 3: Cook the Chicken
Add the cubed or shredded chicken to the pot, stirring to coat it in the spices. Let it cook for 3–5 minutes, just until the edges start to turn white.
Tip: If you prefer, you can sear the chicken separately in a pan for extra flavor before adding it to the chili.
Step 4: Add Liquids and Beans
Pour in the chicken broth, making sure the chicken is submerged. Bring it to a gentle simmer. Stir in the drained white beans, corn, oregano, and cayenne pepper if using. Reduce the heat to low and let the chili simmer gently for 20–25 minutes, allowing the flavors to meld together.
Step 5: Create the Creamy Finish
Turn off the heat and stir in the sour cream or Greek yogurt until fully incorporated. This will give the chili a creamy, velvety texture. Taste and adjust seasoning with additional salt, pepper, or lime juice as needed.
Step 6: Garnish and Serve
Ladle the chili into bowls and top with freshly chopped cilantro and shredded cheese if desired. Serve with warm tortillas, cornbread, or even a crunchy tortilla chip for an added layer of comfort.
Tips for the Perfect White Chicken Chili
- Chicken Options: Use leftover rotisserie chicken for a faster version.
- Spice Control: Adjust jalapeños and cayenne to control the heat level.
- Extra Flavor: Add a splash of green chilies or roasted poblano peppers for a smoky depth.
- Thicker Chili: Mash some of the beans before adding for a creamier consistency.
White chicken chili with corn is a deliciously different take on a classic dish, offering creamy richness without being heavy. The sweet pop of corn complements the tender chicken and savory beans perfectly, creating a comforting bowl of chili that’s sure to become a family favorite.
If you want, I can also provide a shortcut version that cooks in under 30 minutes while keeping it just as flavorful. Do you want me to do that?
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