White Chicken Chili with Corn

5 from 2 votes

Creamy White Navy Bean Chili is an easy fall chili recipe that uses simple ingredients. 30 minute chili and Crock Pot friendly.

Prep Time15

Cook Time20

Total Time35

Course: Main Course

Cuisine: Mexican

Servings:

Calories: 194kcal

1 tablespoon olive oil
2 raw chicken breasts cut into small cubes
1 small yellow onion diced
1 bell pepper diced, any color
2 teaspoon chicken bouillon
2 teaspoon ground cumin
2 teaspoon garlic powder or 3 garlic cloves
1 teaspoon salt
½ teaspoon ground pepper or more for taste
3 15 oz. cans white beans do not drain
2 cups corn, fresh, frozen, or canned do not drain if canned
8 oz. sour cream or plain greek yogurt
1 cup chicken broth or stock or mix 1 teaspoon chicken bouillon and 1 cup of water

Heat medium to large cooking pot on the stove with 1 tablespoon oil in the bottom.
Cook chicken, diced onion, green bell pepper, cumin, garlic, salt, and pepper on medium high heat until chicken and vegetables are cooked through, 5-7 minutes.
Add white beans, corn, sour cream, and chicken broth. Heat until simmering.
Separately in a small bowl, whisk together milk and flour well.
Slowly pour into simmering chili, stirring constantly. Simmer for 15-20 minutes, stirring occasionally.
Serve warm with cheese, tomatoes, sour cream, or avocados for maximum deliciousness.

For a slow cooker version, simply mix all ingredients together in a crock pot and cook on high 3-4 hours, stirring every hour or two.

Freeze once cooled for up to 3 months in a freezer-safe container. Thaw overnight in the refrigerator before reheating.