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White Chicken Chili

This white chicken chili is a creamy, hearty stew featuring tender chunks of chicken, white beans, and a flavorful broth seasoned with smoky spices and fresh herbs. The dish is simmered until well combined, resulting in a comforting and visually appealing soup with a velvety texture and bright finish, accented by a splash of lime.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless, skinless chicken breasts cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 1 small onion diced
  • 2 cloves garlic minced
  • 4 cups chicken broth
  • 2 cans white beans rinsed and drained
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon red pepper flakes optional for heat
  • Salt and pepper to taste
  • 1 lime lime juiced, for brightness
  • 2 tablespoons fresh cilantro chopped, for garnish

Equipment

  • Large soup pot
  • Chef's knife

Method
 

  1. Heat the olive oil in a large soup pot over medium heat. Add the diced onion and cook, stirring, until it becomes translucent and fragrant, about 3-4 minutes.
    1 lb boneless, skinless chicken breasts, 1 tablespoon olive oil, 1 small onion
  2. Add the minced garlic to the onions and cook for another 30 seconds until it releases a sweet aroma.
    2 cloves garlic
  3. Place the chicken pieces into the pot, cooking until they are no longer pink on the outside, about 5-7 minutes, stirring occasionally.
    1 lb boneless, skinless chicken breasts
  4. Pour in the chicken broth and bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the pot.
    4 cups chicken broth
  5. Add the white beans, ground cumin, smoked paprika, red pepper flakes, salt, and pepper. Stir everything together to combine.
    2 cans white beans, 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1/4 teaspoon red pepper flakes, Salt and pepper to taste
  6. Reduce the heat to low, cover the pot, and let the chili simmer for 20-25 minutes, allowing flavors to meld and chicken to become tender.
  7. Once cooked, squeeze in fresh lime juice for brightness, stirring to incorporate the zesty flavor.
    1 lime lime
  8. Garnish with chopped cilantro and give the chili a final taste check, adjusting seasoning if needed.
    2 tablespoons fresh cilantro
  9. When ready, ladle the hot white chicken chili into bowls and serve with your favorite sides like rice or crusty bread.

Notes

Feel free to add chopped green onions or shredded cheese as toppings. For a thicker chili, mash some beans before adding.