Go Back

White Chicken Chili

White chicken chili is a comforting soup made with tender shredded chicken, creamy white beans, and a flavorful broth infused with spices and herbs. It has a velvety, thick texture with a tangy, herbaceous flavor profile, finished with a smooth and inviting appearance. The dish is quick to prepare and perfect for cozy evenings or weeknight dinners.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 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 canned, drained and rinsed
  • 1 medium yellow onion finely chopped
  • 3 cloves garlic minced
  • 4 cups chicken broth
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon oregano
  • 1 tablespoon olive oil
  • 1/2 cup sour cream for optional richness
  • Salt and pepper to taste

Equipment

  • Large pot or Dutch oven
  • Sharp knife

Method
 

  1. Start by seasoning the chicken breasts with a pinch of salt and pepper, then cook them in a large pot with a splash of olive oil over medium heat until they are golden brown and cooked through, about 8-10 minutes. Remove the chicken and let it rest for a few minutes before shredding it into bite-sized pieces.
    1 lb boneless, skinless chicken breasts
  2. In the same pot, add a little more olive oil if needed and sauté the chopped onion until soft and translucent, about 5 minutes. The onion should become fragrant and slightly caramelized.
    1 lb boneless, skinless chicken breasts
  3. Add the minced garlic to the pot and cook for another 30 seconds until fragrant, stirring constantly to prevent burning.
    1 lb boneless, skinless chicken breasts
  4. Pour in the chicken broth and bring the mixture to a gentle simmer. Stir in the cumin, chili powder, and oregano, allowing the flavors to meld for about 5 minutes.
    1 lb boneless, skinless chicken breasts
  5. Add the drained white beans and shredded chicken into the broth. Stir everything together and let it simmer uncovered for another 10-15 minutes, until the chili has thickened slightly and the flavors are well combined.
    1 lb boneless, skinless chicken breasts
  6. Taste the chili and adjust seasoning with salt and pepper as needed. If you like it creamier, stir in the sour cream until fully incorporated and smooth.
    1 lb boneless, skinless chicken breasts
  7. Once the chili is hot and the flavors are balanced, remove it from heat. Serve the white chicken chili in bowls, garnished with fresh herbs or a dollop of sour cream if desired.