White Chicken Chili with Roasted Corn

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 2 cups roasted corn kernels (about 3 ears)
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• 1 teaspoon oregano
• 1 can (15 ounces) white beans, drained and rinsed
• 1 can (15 ounces) great northern beans, drained and rinsed
• 4 cups chicken broth
• Salt and pepper to taste
• Toppings: shredded cheese, chopped cilantro, diced red pepper

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. 2 Stir in garlic and bell pepper, cooking until fragrant, about 1 minute.
3. 3 Add chicken pieces, cumin, chili powder, and oregano. Cook until chicken is browned, about 5 minutes.
4. 4 Stir in roasted corn, beans, and chicken broth. Bring to a simmer.
5. 5 Reduce heat and let cook for 30 minutes, allowing flavors to meld.
6. 6 Season with salt and pepper to taste.
7. 7 Serve hot, garnished with cheese, cilantro, and diced red pepper.

Equipment

• Large pot

Variations

• For a spicier kick, add a diced jalapeño or a pinch of cayenne pepper.

Substitutions

• If chicken isn't your thing, substitute with an equal amount of turkey sausage for a hearty twist.

Pairings

• Pairs wonderfully with a crisp white wine or a lime-infused agua fresca.

Nutrition

Tips

• For extra flavor, use homemade roasted corn if you have time.
• This chili tastes even better the next day as the flavors deepen.

Storage

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop.

Serving Suggestions

• Serve with warm cornbread or a side of avocado slices for a refreshing contrast.

FAQ