White Bean Chicken Chili with Spinach and Corn

I love a bowl of chili that feels like a warm hug, and this White Bean Chicken Chili with Spinach and Corn does exactly that. On chilly weeknights I crave something bright and nourishing that still tastes like comfort food — creamy beans, tender shredded chicken, bursts of sweet corn, and a pop of green from fresh spinach. It simmers on the stove smelling of garlic, cumin, and lime, and by the time you ladle it into bowls the kitchen smells like a cozy Sunday. This recipe comes together fast, uses pantry staples, and plays nicely with rotisserie chicken when life gets busy.

Quick Facts

• Yield: Serves 6
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

Why This Recipe is Awesome

Why make this? Because it’s creamy without feeling heavy, bright without being bland, and flexible enough to feed picky kids or adventurous eaters. The texture plays between silky **white beans**, tender **shredded chicken**, and the sweet pop of **corn**. It’s so easy even your most distracted weeknight self can pull it off — and the aroma? Warm cumin, garlic, and a hint of lime that makes everyone gather at the table.

Ingredients

For the Main Dish:

• 1 lb boneless, skinless chicken breasts or thighs (about 2 medium breasts)
• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp dried oregano
• 1/4 tsp cayenne (optional, for heat)
• 2 cans (15 oz each) cannellini or great Northern beans, drained and rinsed
• 3 cups low-sodium chicken broth
• 1 cup frozen or fresh corn kernels
• 3 cups fresh baby spinach (packed)
• 1/2 cup plain Greek yogurt or sour cream (optional, for creaminess)
• 1 tbsp lime juice (about 1 lime)
• Salt and pepper to taste
• Optional toppings: sliced avocado, chopped cilantro, shredded cheddar, tortilla chips, lime wedges

For the Sauce / Garnish (if applicable):

• Simple garnish: extra lime wedges and chopped cilantro

How I Make It

Step 1:

I start by seasoning the chicken with a pinch of salt and pepper. Heat a large Dutch oven or heavy pot over medium heat and add 1 tbsp olive oil. Sear the chicken for about 3–4 minutes per side until golden; I want a little color but not overcooked. Remove the chicken and set it aside — it will finish cooking in the chili and stay juicy. If you’re short on time, use a store-bought rotisserie chicken and skip the sear.

Step 2:

Drop the diced onion into the pot and sauté for about 5 minutes, stirring until translucent and the edges start to turn golden. Add the minced garlic, cumin, chili powder, and oregano. Stir for 30–45 seconds until fragrant — you’ll smell warm, toasty spices filling the kitchen. Don’t let the garlic burn; lower the heat if it starts to brown.

Step 3:

Pour in the chicken broth and scrape up any browned bits from the bottom of the pot — that’s where flavor hides. Add the rinsed white beans and corn. Nestle the seared chicken back into the pot, bring everything to a gentle boil, then reduce to a simmer. Let it simmer uncovered for about 15–20 minutes so the broth reduces slightly and flavors concentrate. The sound will go from a lively simmer to a steady, cozy bubble.

Step 4:

Remove the chicken and shred it with two forks (or chop if you prefer chunks). Return the shredded chicken to the pot. Stir in the spinach handful by handful; it wilts quickly into the hot liquid and turns a vivid, glossy green. Taste and adjust salt, pepper, and lime. If you want a silkier texture, whisk in 1/2 cup Greek yogurt off the heat so it doesn’t split.

Step 5:

Ladle the chili into bowls. Top with sliced avocado, cilantro, a squeeze of lime, or crunchy tortilla chips. Serve hot and watch the steam rise — the aroma of cumin and lime will make everyone pause at their forks. For leftover magic, it reheats beautifully and tastes even more cohesive the next day.

Pro Tips

• Use rotisserie chicken when life gets crazy — it saves time and adds flavor. Just stir it in at Step 4.
• If you want more body, mash about 1 cup of the beans against the pot side before adding the chicken back; it naturally thickens the broth.
• For deeper flavor, toast the spices in the dry pan for 20 seconds before adding oil and aromatics — watch closely so they don’t burn.
• To keep the yogurt from curdling, let the chili cool for a minute off the heat before stirring it in, or use full-fat yogurt.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap chicken for firm tofu or shredded jackfruit for a vegetarian version; both soak up spice differently — tofu stays neutral, jackfruit gives a shred texture.
• Use low-sodium vegetable broth to make it vegetarian; beans and corn keep it hearty.
• Replace Greek yogurt with full-fat coconut milk for a dairy-free creamy finish (slightly sweeter flavor).
• For a gluten-free meal, confirm your broth and spices have no added wheat — otherwise the recipe is naturally gluten-free.

Variations & Tips

• Spicy: Add chopped green chiles or a diced jalapeño with the onion for a punch.
• Kid-friendly: Skip the cayenne and serve cheese and chips on the side so kids can customize.
• Green chili twist: Stir in a can of diced green chiles for tangy heat and extra color.
• Southwest bowl: Serve over rice or quinoa and top with black beans, avocado, and pico de gallo.
• Creamier: Swap half the broth for canned evaporated milk for a lush mouthfeel.
• Fall twist: Stir in roasted butternut squash cubes for a slightly sweet, autumnal version.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Cool completely and store in an airtight container in the fridge for up to 4 days. Reheat gently on the stove over medium-low, adding a splash of broth if it thickens too much. It actually tastes better the next day as flavors meld.

Can I double the recipe?

Sure thing. Use a larger pot and increase simmer time by 5–10 minutes if needed. Don’t crowd the pot — keep a steady simmer so flavors develop evenly.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.

How do I know it’s done?

Look for tender, fully cooked chicken and beans heated through. The broth should reduce slightly and taste balanced; the spinach should wilt and turn bright green.

What if I don’t have ingredient X?

No big deal. No spinach? Stir in kale or chard (add a few minutes earlier). No white beans? Use chickpeas or pinto beans — the texture will change but still be delicious.

How I Like to Serve It

I love this chili with a mound of shredded cheddar and a dollop of Greek yogurt, alongside warm cornbread or tortilla chips for crunch. It works as a cozy weeknight meal or a relaxed potluck dish. In summer I serve it lighter with lime and avocado; in winter I go all-in with extra cheese and thick cornbread.

Notes

• Store leftovers in the fridge for up to 4 days or freeze portions for up to 3 months. Reheat gently and add a splash of broth if thick.
• Safe cooking temp for chicken: 165°F — use a thermometer if you want to be precise.

Final Thoughts

Closing: You just made a big pot of cozy, bright comfort — now go impress someone, or just yourself, with this easy, delicious White Bean Chicken Chili with Spinach and Corn!