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White Chicken Chili

This white chicken chili is a creamy, flavorful dish made with tender shredded chicken, white beans, and warming spices. It is simmered until thickened and aromatic, resulting in a comforting, slightly smoky chili with a smooth, hearty texture. The final dish has a light, creamy appearance with visible bits of shredded chicken and beans throughout.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 pounds boneless, skinless chicken breasts or thighs, cooked and shredded
  • 2 cans white beans drained and rinsed
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 4 cups chicken broth
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground oregano
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper optional, for heat
  • 1 cup corn kernels fresh or frozen, optional for extra texture
  • to taste salt and freshly ground black pepper
  • 1/2 cup sour cream for serving and creaminess
  • 1 lime lime wedge for garnish and flavor

Equipment

  • Large Soup Pot or Dutch Oven
  • Wooden spoon or spatula

Method
 

  1. Start by cooking the chicken breasts in boiling water or poaching until fully cooked, about 15 minutes. Once cool enough to handle, shred the chicken with two forks and set aside.
  2. In your large soup pot, sauté the chopped onion over medium heat until translucent and fragrant, about 5 minutes, stirring occasionally. This releases a sweet aroma and softens the onion.
  3. Add the minced garlic to the onions and cook for another minute until fragrant, being careful not to burn it.
  4. Pour in the chicken broth and bring to a gentle simmer, scraping up any browned bits from the bottom of the pot. This forms the flavorful base for the chili.
  5. Stir in the ground cumin, oregano, smoked paprika, and cayenne pepper to infuse the broth with warm spice flavors.
  6. Add the drained white beans and shredded chicken to the pot. Stir well so everything is evenly combined.
  7. Bring the mixture back to a gentle simmer, then reduce heat to low. Cover partially and let it simmer for about 15 minutes, allowing the flavors to meld and the chili to thicken slightly.
  8. If using, stir in the corn kernels now for added sweetness and texture, cooking for another 5 minutes until heated through.
  9. Taste the chili and adjust seasoning with salt and pepper as needed, ensuring a balanced, flavorful dish.
  10. Ladle the chili into bowls, then top with a dollop of sour cream and a squeeze of lime for brightness before serving.
  11. Enjoy your warm, creamy white chicken chili, with its fragrant spices and comforting texture.

Notes

For a richer flavor, let the chili sit for an hour before serving or refrigerate overnight. Reheat gently on the stove, stirring occasionally. Feel free to customize with additional toppings like shredded cheese, chopped cilantro, or sliced jalapeños.