White Chicken Chili with Beans, Corn and Lime

Name: White Chicken Chili with Beans, Corn and Lime
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Cuisine: American-inspired
Ingredients: 2 tbsp olive oil; 1 whole large onion, diced; 3 cloves garlic, minced; 1 tsp ground cumin; 1/2 tsp cayenne pepper, or to taste; 1 l low-sodium chicken broth; 2 cans (15 oz each) white beans, drained and rinsed; 1 can (15 oz) corn kernels, drained; 2 whole boneless skinless chicken breasts, cooked and shredded; 1 tsp fine salt, or to taste; 1/2 tsp black pepper; 1 tbsp lime juice; to serve chopped cilantro, grated cheddar and sour cream, optional

A mild chicken chili with white beans, sweet corn, cumin and optional cheddar and sour cream.

By Savva LoginovUpdated October 2, 2026

Total 45 minMakes 6 servings

Jump to Recipe

White chicken chili is a mild, hearty one-pot meal made with tender chicken, white beans, corn and cumin in a light broth. The source provides the ingredient list but not usable cooking details, so this version builds the base by softening onion and garlic, then simmering canned beans and corn before adding cooked chicken. Shredding the chicken into bite-size strands helps it warm quickly without drying out. The broth stays lighter than tomato-based chili, while sour cream and cheddar make each bowl richer. Adjust the cayenne at the table, and finish with cilantro for freshness. Warm olive oil in a large pot over medium heat. Add onion and cook 5 to 6 minutes until soft. Stir in garlic, cumin and cayenne for 30 seconds.

White Chicken Chili with Beans, Corn and Lime

How to tell when it is ready

Chicken is fully cooked to 74°C (165°F); finished chili is steaming and beans remain intact.

Tips

Use cooked chicken so it stays tender in the short simmer.
Rinse canned beans to remove excess packing liquid.
Add cayenne gradually and taste before serving.
Stir in lime juice after turning off the heat.

Troubleshooting

If the broth is too thin, mash a few beans and stir them back in.
If the chili tastes flat, add a little lime juice before adding more salt.

Substitutions

Use cooked turkey in place of chicken.
Use vegetable broth and omit chicken for a bean-and-corn soup.

Variations

Mash one cup of beans into the broth for a thicker chili.
Use mild green chiles in place of some cayenne.

Serving suggestions

Serve with warm cornbread.
Add sliced avocado and cilantro.
Offer tortilla chips for crunch.
Serve with lime wedges and a crisp cabbage salad.

Make ahead

Cook and shred the chicken a day ahead; refrigerate it separately and add it during the final simmer.

Storage

Refrigerate up to 3 days. Reheat gently until steaming hot; add broth if it thickens.

Food safety

Contains dairy if topped with cheddar or sour cream. Cook chicken to 74°C (165°F) before shredding; refrigerate leftovers within 2 hours.

Frequently asked questions

Can I use rotisserie chicken?

Yes. Remove the skin and bones, shred the meat, and add it near the end so it only needs to heat through.

How should I store white chicken chili?

Refrigerate up to 3 days. Reheat gently until steaming hot; add broth if it thickens.

Serve while fresh and follow the storage guidance for leftovers.

About the author

Savva Loginov

Savva Loginov writes about traditional Ukrainian cooking, including regional dishes, heritage baking and the customs behind familiar recipes. His English guides explain each dish’s context alongside clear, practical cooking instructions.

White Chicken Chili with Beans, Corn and Lime