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White Chicken Chili

This white chicken chili combines tender shredded chicken, creamy white beans, and aromatic spices simmered in flavorful broth. The dish features a cozy, thick consistency with bright hints of lime and fresh herbs, making it both comforting and vibrant. Perfect for quick weeknight dinners, it boasts a warm, inviting appearance and satisfying textures.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds boneless, skinless chicken breasts or thighs cut into large chunks
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 4 cups chicken or vegetable broth preferably low sodium
  • 2 cans white beans drained and rinsed; cannellini or great northern
  • 2 tablespoons lime juice
  • optional fresh cilantro or shredded cheese for topping

Equipment

  • Large heavy-bottomed pot
  • Sharp knife
  • Forks
  • Measuring spoons and cups
  • Ladle

Method
 

  1. Heat a tablespoon of oil in your large pot over medium heat. Add the chicken pieces and cook until they develop a golden-brown crust, about 8 minutes, flipping as needed. They should be cooked through and slightly browned on all sides.
  2. Add the chopped onion, minced garlic, and ground cumin to the pot. Cook, stirring frequently, until fragrant and the onion turns translucent, about 2-3 minutes. The mixture will smell warm and savory, with slight sizzle sounds.
  3. Pour in the broth, scraping up any browned bits from the bottom of the pot for flavor. Add the drained white beans and stir everything together. Bring the mixture to a gentle simmer, then reduce the heat to low.
  4. Cover the pot and let the chili simmer gently for 20-25 minutes. During this time, the flavors will meld, and the chicken will become tender and juicy. The chili will develop a rich, slightly thickened appearance with a fragrant aroma of cumin and garlic filling your kitchen.
  5. Remove the chicken from the pot and use two forks to shred it into bite-sized pieces. Return the shredded chicken to the chili, stirring well to incorporate.
  6. Stir in the lime juice and taste the chili, adjusting seasonings with more salt, lime, or spices if needed. The chili should be bright, flavorful, and with a creamy white appearance flecked with herbs and spices.
  7. Serve the chili hot, topped with chopped cilantro or shredded cheese if desired. Pair with crusty bread or tortilla chips for a complete, satisfying meal.

Notes

Ensure the chicken is fully cooked and tender before shredding. Adjust lime and spice levels to taste for brightness. For a creamier texture, you can mash some beans into the chili before serving.