This Chicken-Corn Chili is an easy weeknight meal packed with veggies, beans and chicken. Top with cheese and serve with cornbread!
I make my fair share of chilis all the time, but it’s not as often that a white chili makes it to the menu. Since chili is one of Nick’s favorite meals, I’m always thinking of new spins on it and this white chicken-corn chili is a quick and easy one for a weeknight meal.
I packed this chicken chili with corn, green chiles, pinto beans and chicken. I love to top it with plenty of cheese– try sharp cheddar, pepper jack, or cotija.
Cilantro, sour cream, and sliced avocados are also great on top. Or kick it up a notch with fresh jalapenos or a splash of your favorite hot sauce!
This chili is a little soupier than some of my other chilis, so it’s great served with fresh cornbread on the side for soaking up all the deliciousness. For summer potlucks I love a Cheddar Jalapeno Cornbread, or in the fall you can pair the chili with a fun Pumpkin Cornbread.
How to Make Chicken-Corn Chili
I start the chili by sautéing some onions in a big pot or my favorite dutch oven. Once they’re soft, add in some garlic, jalapenos, canned green chiles, and cumin.
Once that’s all nice and cooked, I deglaze the pan with the chicken stock, then add the chicken and beans.
You’re going to use pre-cooked chicken, so this is a great way to use up leftover chicken. If you don’t have any leftovers, you can either cook a couple chicken breasts ahead of time, or use a store-bought rotisserie chicken (my preferred method).
I simmer the soup for a bit, and then use a potato masher to mash about half of the beans. This thickens up the chili nicely.
Then I add in the corn, cilantro, and a bit of cheese (this further thickens the chili and makes it creamy and delicious). Portion it into bowls and add all your favorite toppings!
This chili is a great make-ahead meal. It gets even better after a day or two in the fridge as the flavors all come together.
The chicken-corn chili also freezes really well. You can portion it into individual tupperware containers or glass jars and freeze. Defrost in the fridge for a couple days before reheating.
If you are making a meal for a meal train or need a dinner idea to take to a friend, this Chicken-Corn chili is perfect. Pair it with corn bread, a salad, or a fun dessert!
- 1 tbsp olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 small jalapeno, chopped
- 1 (4 oz) can chopped green chiles
- 1 tsp ground cumin
- 2 cups chicken stock
- 2 cups cooked diced or shredded chicken
- 2 (15 oz) cans pinto beans (1 undrained, 1 drained and rinsed)
- 1 cup frozen corn
- ½ cup chopped fresh cilantro
- 1 cup shredded cheddar cheese, divided
- Optional, for topping: sour cream, sliced jalapeno, sliced avocado, cilantro
- Heat the oil in a large pot or dutch oven over medium heat.
- Add the onion and cook, stirring, until slightly soft, about 5 minutes.
- Add the garlic, chopped jalapeno, green chiles and cumin, and cook, stirring, about 3 minutes.
- Stir in the chicken stock, cooked chicken, and beans (along with the liquid from one of the cans of beans).
- Bring to a boil, then reduce the heat to medium low and simmer, stirring occasionally, until thickened, about 15 minutes.
- Using a potato masher, mash the chili until about half of the beans are broken up.
- Stir in the corn, cilantro and ½ cup cheese.
- Ladle the chili into bowls and top with the remaining ½ cup cheese and other desired toppings.
We love chili around here!
If you do too, try some of my other favorite chilis:
Looks delicious! I might have to borrow this recipe and try it on Ethan!