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White Chicken Chili

White chicken chili is a hearty soup made with tender shredded chicken, white beans, and fresh herbs, simmered in a flavorful broth infused with cumin, garlic, and lime. The final dish has a creamy, slightly thickened texture with a vibrant appearance from the herbs and lime, and a balance of mild heat and fresh brightness.
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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

Ingredients
  

  • 1 lb boneless, skinless chicken breasts or thighs, cooked and shredded
  • 2 cups white beans cooked and drained, such as cannellini or great northern beans
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 4 cups chicken broth
  • 1 tsp ground cumin
  • 1 tbsp olive oil
  • 1 lime lime juiced
  • 1/4 cup fresh cilantro chopped, for garnish
  • to taste salt and pepper

Equipment

  • Large pot or Dutch oven
  • Sharp Knife
  • Cutting board
  • Ladle

Method
 

  1. Dice the onion and mince the garlic, preparing them for sautéing.
  2. Heat the olive oil in a large pot over medium heat, then add the diced onion.
  3. Sauté the onion until it becomes translucent and fragrant, about 3-4 minutes.
  4. Add the minced garlic to the pot and cook for another 30 seconds until fragrant.
  5. Pour in the chicken broth and bring it to a gentle simmer.
  6. Add the cooked, shredded chicken and the white beans to the broth.
  7. Stir in the ground cumin and season with salt and pepper to taste.
  8. Let the mixture simmer uncovered for about 15 minutes, allowing flavors to meld and the soup to slightly thicken.
  9. Once cooked, squeeze fresh lime juice into the chili, stir to combine, and taste for seasoning adjustments.
  10. Garnish with chopped cilantro just before serving for a bright, fresh flavor.
  11. Serve the white chicken chili hot, with additional lime wedges or cilantro if desired.