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White Chicken Chili with a Twist

This white chicken chili combines tender shredded chicken and creamy white beans simmered in a fragrant broth enhanced with fresh herbs and a splash of lime. The dish has a smooth, hearty texture with bright, herbal notes and a mildly spicy flavor profile, making it both comforting and refreshing.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound boneless, skinless chicken breasts or thighs, shredded after cooking
  • 2 cups white beans cooked and drained, such as cannellini or navy beans
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 4 cups chicken broth preferably low-sodium
  • 1 teaspoon cumin ground
  • 1/2 teaspoon chili powder
  • 1 tablespoon olive oil
  • 1 lime lime halved for juice
  • fresh cilantro chopped, for garnish
  • Salt and pepper to taste

Equipment

  • Large pot or Dutch oven
  • Sharp knife
  • Cutting board
  • Wooden spoon or spatula
  • Measuring Cups and Spoons

Method
 

  1. Slice the chicken breasts into large pieces and season with a pinch of salt and pepper.
  2. Heat olive oil in a large pot over medium heat, then add the chicken pieces. Cook until they are golden on both sides and cooked through, about 5-7 minutes. Remove the chicken and set aside.
  3. Add diced onion to the same pot and sauté until translucent and fragrant, about 3-4 minutes. Stir occasionally and scrape up any browned bits from the bottom.
  4. Mix in the minced garlic, cumin, and chili powder, cooking for another minute until fragrant. You should smell the aroma of spices mingling with the onions.
  5. Pour in the chicken broth and bring to a gentle simmer, scraping the bottom to loosen any flavorful browned bits. Let it simmer for 5 minutes.
  6. While the broth simmers, shred the cooked chicken into bite-sized pieces using two forks.
  7. Add the shredded chicken, drained white beans, and lime juice to the simmering broth. Stir well and cook for another 10 minutes, allowing flavors to meld and the chili to thicken slightly.
  8. Taste and adjust seasoning with salt and pepper as needed. Squeeze extra lime juice over the chili for brightness, then remove from heat.
  9. Serve the chili hot, garnished with chopped cilantro and a squeeze of lime for a fresh finishing touch.

Notes

For extra creaminess, add a dollop of sour cream or a splash of heavy cream just before serving. Leftovers can be refrigerated for up to 3 days and reheated gently on the stove.