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White Chicken Chili

This white chicken chili is a hearty, creamy soup featuring tender shredded chicken, white beans, and a flavorful broth infused with spices. The dish is simmered until the flavors meld and the soup thickens slightly, resulting in a comforting, light-colored chili with a smooth texture and vibrant aroma.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless, skinless chicken breasts preferably cooked and shredded
  • 2 cups white beans such as cannellini or great Northern, drained and rinsed
  • 4 cups chicken broth preferably low sodium
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • 1 tsp cumin ground
  • 1/2 tsp oregano dried
  • 1/2 tsp chili powder
  • 1 tbsp olive oil
  • Salt and pepper to taste

Equipment

  • Heavy-bottomed pot or Dutch oven
  • Knives
  • Cutting board
  • Ladle

Method
 

  1. Heat the olive oil in a heavy-bottomed pot over medium heat until shimmering and fragrant.
  2. Add the chopped onion to the pot and sauté until it becomes translucent and soft, about 5 minutes. You’ll notice a sweet aroma and the onions will turn a light golden color.
  3. Stir in the minced garlic, cumin, oregano, and chili powder, cooking for about 1 minute until aromatic and the spices are well distributed.
  4. Add the shredded cooked chicken to the pot, breaking it into smaller pieces with the spoon as it heats through, allowing the flavors to meld for about 3 minutes.
  5. Pour in the chicken broth and stir, scraping up any browned bits from the bottom of the pot for extra flavor.
  6. Bring the mixture to a gentle simmer over medium heat, then add the drained white beans. Let it simmer uncovered for about 15 minutes, allowing the flavors to develop and the broth to slightly thicken.
  7. Taste the chili and season with salt and freshly ground pepper as needed. Adjust spices if desired for more heat or flavor.
  8. Once simmered and heated through, remove the chili from the heat and let it sit for a couple of minutes to cool slightly, then serve hot with your favorite toppings.

Notes

For added richness, top with shredded cheese, chopped cilantro, or a squeeze of lime before serving.