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White Chicken Chili

This white chicken chili is a creamy, hearty soup made with tender shredded chicken, white beans, and fragrant spices like cumin and garlic. It simmers until thick and flavorful, with a smooth, inviting texture and a slightly spicy, savory aroma. The dish is typically garnished and served hot, offering a comforting meal with a velvety consistency.
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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 or thighs, cooked and shredded
  • 2 cups white beans drained and rinsed if canned
  • 4 cups chicken broth
  • 1 clove garlic minced
  • 1 tsp ground cumin plus extra for finishing
  • 1 small yellow onion finely chopped
  • 2 tbsp olive oil
  • 0.5 cup sour cream for richness and creaminess
  • Salt and pepper to taste

Equipment

  • Large pot or Dutch oven
  • Wooden spoon or spatula

Method
 

  1. Heat a large pot over medium heat and add olive oil. Once shimmering, add the chopped onion and cook until it turns translucent and begins to soften, about 3-4 minutes.
  2. Add the minced garlic and ground cumin to the pot. Stir for about 30 seconds until fragrant, filling the kitchen with a warm aroma.
  3. Place the chicken breasts into the pot, then pour in the chicken broth. Bring everything to a gentle simmer and cook the chicken for 15-20 minutes until cooked through and tender.
  4. Remove the cooked chicken from the pot and shred it using two forks. Set aside.
  5. Add the shredded chicken and white beans back into the pot. Stir well, and simmer for another 10 minutes, allowing the flavors to meld and the chili to thicken slightly.
  6. Stir in sour cream to add richness and creaminess to the chili. Heat gently, avoiding boiling, until hot and well combined.
  7. Taste the chili and season with salt and pepper as needed. Sprinkle a pinch of cumin on top for an added layer of warmth and aroma.
  8. Serve the white chicken chili hot, garnished with your favorite toppings like chopped cilantro, sliced jalapeños, or shredded cheese for extra flavor.

Notes

For a creamier texture, blend a portion of the beans before adding them back to the pot. Leftovers taste even better the next day, as flavors meld together.