Hearty High-Fiber Chicken Chili With White Beans & Corn – Comforting, Simple, and Satisfying

This is the kind of chili you make when you want real comfort without the heavy after-effect. It’s warm, filling, and built with pantry staples you probably already have. Tender chicken, creamy white beans, and sweet corn come together in a big pot of goodness that’s easy enough for weeknights.

The texture is thick and cozy, and the flavors are familiar yet lively thanks to cumin, green chiles, and a little lime. It’s a crowd-pleaser that also happens to deliver a lot of fiber and protein.

Why This Recipe Works

This chili is grounded in simple techniques that bring out big flavor. Browning the chicken and sautéing the aromatics builds a savory base that makes everything taste richer.

White beans add creaminess and body without dairy, and corn gives sweetness and texture. A touch of green chiles and spices adds warmth without overwhelming heat. The result is a hearty bowl that tastes like it simmered all day, but it’s weeknight-friendly.

What You’ll Need

• Olive oil (1–2 tablespoons) for sautéing
• Onion (1 medium, diced)
• Garlic (3–4 cloves, minced)
• Jalapeño (1, seeded and minced; optional for heat)
• Ground cumin (2 teaspoons)
• Ground coriander (1 teaspoon)
• Smoked paprika (1 teaspoon)
• Dried oregano (1 teaspoon)
• Salt and black pepper (to taste)
• Boneless, skinless chicken breasts or thighs (1.25–1.5 pounds), cut into bite-size pieces
• Low-sodium chicken broth (4 cups)
• Canned diced green chiles (1 can, 4 ounces)
• White beans (2 cans, 15 ounces each, drained and rinsed) such as cannellini or Great Northern
• Corn (1.5–2 cups) frozen or canned (drained)
• Lime (1, juiced)
• Fresh cilantro (optional, chopped, for finishing)
• Toppings (optional): sliced avocado, plain Greek yogurt, shredded cheese, chopped scallions, crushed tortilla chips

How to Make It

1. Prep your ingredients. Dice the onion, mince the garlic and jalapeño, and cut the chicken into small, even pieces.

   Rinse and drain the beans.

2. Warm the pot. Heat olive oil in a large pot or Dutch oven over medium-high. When it shimmers, add the chicken in a single layer with a pinch of salt and pepper. Cook 3–4 minutes, stirring once or twice, until lightly browned.

   Remove to a plate.

3. Sauté aromatics. In the same pot, add another drizzle of oil if needed. Add onion and jalapeño with a pinch of salt. Cook 3–4 minutes, stirring, until softened.

   Add garlic and cook 30 seconds until fragrant.

4. Toast the spices. Stir in cumin, coriander, smoked paprika, and oregano. Cook 30–60 seconds to wake up the spices.
5. Build the base. Return the chicken to the pot. Add the green chiles and chicken broth.

   Scrape up any browned bits from the bottom of the pot for extra flavor.

6. Add beans and corn. Stir in the white beans and corn. Bring to a gentle boil, then reduce heat to maintain a steady simmer.
7. Simmer to marry flavors. Cook 15–20 minutes, uncovered, until the chicken is cooked through and the chili thickens slightly. Stir occasionally.
8. Thicken the texture (optional but great). For a creamier body, use a potato masher to lightly mash a cup or so of beans right in the pot, or blend a ladleful and stir it back in.
9. Brighten and season. Stir in lime juice.

   Taste and adjust salt, pepper, or spices. If you want more heat, add a pinch of cayenne or red pepper flakes.

10. Finish and serve. Turn off heat and fold in chopped cilantro if using. Ladle into bowls and top with your favorites.

    Serve with warm cornbread or tortillas if you like.

Storage Instructions

• Refrigerate: Cool completely, then store in an airtight container for up to 4 days.
• Freeze: Portion into freezer-safe containers, leaving a little headspace. Freeze up to 3 months. Thaw overnight in the fridge.
• Reheat: Warm gently on the stovetop over medium-low or in the microwave, stirring occasionally.

  Add a splash of broth or water if it thickens too much.

• Meal prep tip: Store toppings separately so they stay fresh and crisp.

Why This Is Good for You

This chili packs a lot of nutrition into each bowl. White beans bring fiber that supports digestion and helps you feel full longer. Chicken adds lean protein to keep energy steady and support muscle health. Corn contributes complex carbs and antioxidants, while onions, garlic, and spices offer plant compounds with anti-inflammatory benefits. The overall mix is satisfying without being heavy, so it’s a great balance of comfort and nourishment.

Pitfalls to Watch Out For

• Skipping the browning step: That quick sear on the chicken builds flavor. If you skip it, the chili can taste flat.
• Adding too much liquid: Start with the listed broth amount.

  You can always add more, but thinning the chili is harder to fix.

• Overcooking the chicken: Small pieces cook quickly. Keep the simmer gentle to avoid dry or stringy meat.
• Not seasoning in layers: Add salt during browning and again at the end. Layered seasoning equals better flavor.
• Forgetting acidity: Lime juice at the end brightens everything.

  Without it, the chili can taste dull.

Recipe Variations

• Slow cooker: Sauté the chicken and aromatics first, then transfer everything to the slow cooker. Cook on Low 5–6 hours or High 2.5–3 hours. Finish with lime and cilantro.
• Rotisserie chicken shortcut: Shred cooked rotisserie chicken and add during the last 10 minutes of simmering.

  Reduce initial simmer time.

• Creamy “white chili” twist: Stir in 1/3 cup plain Greek yogurt or light cream cheese off the heat for extra creaminess.
• Extra veggies: Add diced bell pepper, zucchini, or baby spinach. Stir spinach in at the end so it just wilts.
• Spicier version: Use hot green chiles, keep some jalapeño seeds, or add chipotle in adobo for smoky heat.
• Bean swap: Try a mix of cannellini and chickpeas for different textures and even more fiber.
• Grain boost: Stir in cooked brown rice, quinoa, or farro before serving to make it extra hearty.
• Dairy-free toppings: Use avocado, cilantro, and pickled jalapeños instead of cheese or yogurt.

FAQ

Can I use frozen chicken?

It’s best to thaw chicken fully for even cooking and proper browning. If using frozen chicken, thaw in the fridge overnight or use the cold-water method in a sealed bag, changing the water every 30 minutes until thawed.

How can I make it thicker without cream?

Mash some of the beans in the pot or blend a small portion of the chili and stir it back in.

Both methods use the beans’ starches to thicken naturally.

Is this chili spicy?

As written, it’s mild to medium. You can make it milder by skipping the jalapeño and using mild green chiles, or make it hotter with extra jalapeño, cayenne, or chipotle.

What’s the best cut of chicken?

Thighs stay juicy and tender, but breasts work well too if you avoid overcooking. Cut the pieces evenly so they cook at the same pace.

Can I make it vegetarian?

Yes.

Swap the chicken for extra beans (like chickpeas or pinto) and use vegetable broth. Add a handful of diced mushrooms for savory depth.

How do I avoid a bland chili?

Brown the chicken, toast the spices, and season as you go. Finish with lime and adjust salt at the end.

Toppings like cilantro, scallions, or a little cheese also boost flavor.

Can I prep this ahead?

Absolutely. Chop the aromatics and portion the spices in advance. You can also cook the chili fully and reheat the next day—flavors often improve overnight.

What sides go well with this?

Cornbread, warm tortillas, a simple green salad, or roasted veggies pair well.

For crunch, serve with tortilla chips on the side.

How much fiber does it have?

Exact amounts vary by brand, but two cans of white beans typically add a significant portion of daily fiber across 6–8 servings. Expect a solid bump compared to meat-only chili.

Can I use an Instant Pot?

Yes. Sauté the chicken and aromatics on Sauté mode, add the remaining ingredients, then pressure cook on High for 8 minutes with a quick release.

Stir in lime and adjust seasoning.

In Conclusion

Hearty High-Fiber Chicken Chili with White Beans & Corn is the kind of meal that feels like a hug in a bowl. It’s simple to make, easy to customize, and full of satisfying protein and fiber. Keep it mild or turn up the heat, make it creamy or keep it lean—either way, it delivers big flavor with minimal fuss.

Save the leftovers for lunches, or freeze a batch for busy nights. This one earns a spot in your regular rotation.