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White Chicken Chili

White Chicken Chili is a comforting soup made with shredded chicken, white beans, and gentle spices. It has a creamy texture and a mild flavor, showcasing a smooth, hearty appearance with a slightly thickened broth. The dish is simmered until flavors meld and it achieves a silky consistency.
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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 or thighs, cooked and shredded
  • 2 cups white beans canned, drained and rinsed
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 4 cups chicken broth low-sodium preferred
  • 1 teaspoon ground cumin
  • 1/2 teaspoon cayenne pepper optional, for a subtle heat
  • 1 tablespoon olive oil for sautéing
  • 1/2 cup sour cream or Greek yogurt for serving and garnish

Equipment

  • Large pot or Dutch oven
  • Wooden spoon or spatula

Method
 

  1. Season the chicken with a pinch of salt and pepper, then cook in a small amount of olive oil over medium heat until browned and cooked through. Remove and shred into bite-sized pieces.
    1 lb boneless, skinless chicken breasts
  2. In the same pot, add the diced onion and minced garlic, sauté until fragrant and the onion is translucent, about 3-4 minutes. The mixture should emit a warm aroma and become slightly golden.
    1 medium onion, 3 cloves garlic
  3. Pour in the chicken broth and stir in the ground cumin and cayenne pepper. Bring the mixture to a gentle simmer, allowing the flavors to mingle and the broth to warm through.
    4 cups chicken broth, 1 teaspoon ground cumin, 1/2 teaspoon cayenne pepper
  4. Add the cooked, shredded chicken and drained white beans to the simmering broth. Stir well to combine all ingredients and let the soup simmer on low heat for 15-20 minutes, allowing the flavors to meld and the beans to heat through.
    1 lb boneless, skinless chicken breasts, 2 cups white beans
  5. Taste the chili and adjust seasoning as needed—adding a pinch more cumin or cayenne for desired flavor. The chili should look creamy and slightly thickened, with the beans and chicken fully integrated.
  6. Serve the chili hot, garnished with a dollop of sour cream or Greek yogurt and a sprinkle of fresh cilantro. The final dish features a smooth, hearty broth dotted with tender chicken and creamy beans, ready to enjoy.
    1 lb boneless, skinless chicken breasts

Notes

For extra richness, stir in shredded cheese just before serving or add a squeeze of lime for brightness.