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White Chicken Chili

White Chicken Chili is a hearty stew that features tender shredded chicken, creamy beans, and a smoky, mildly spicy broth. It is prepared using simmering and stovetop cooking methods, resulting in a thick, comforting dish with a rich, savory flavor and a slightly chunky texture. The chili’s vibrant aroma and satisfying consistency make it a perfect quick weeknight meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method

Ingredients
  

  • 1 lb boneless, skinless chicken breasts or thighs, chopped if desired
  • 2 can white beans such as cannellini or great northern, drained and rinsed
  • 1 medium onion finely chopped
  • 3 cloves garlic minced
  • 4 cups chicken broth
  • 1 teaspoon smoked paprika optional for smoky flavor
  • 1/2 teaspoon cumin
  • 1 tablespoon olive oil
  • to taste Salt and pepper

Equipment

  • Large heavy-bottomed pot or Dutch oven
  • Sharp knife
  • Cutting board
  • Measuring spoons

Method
 

  1. Start by heating the olive oil in a large heavy-bottomed pot over medium heat until it shimmers and begins to ripple.
  2. Add the chopped onion to the pot and sauté for about 3-4 minutes until it becomes fragrant and translucent, with soft edges.
  3. Stir in the minced garlic and cook for another minute until fragrant, filling your kitchen with a warm, savory aroma.
  4. Place the chicken breasts into the pot, season with salt, pepper, and smoked paprika, and cook for 5-6 minutes, turning occasionally until lightly browned on the outside.
  5. Pour in the chicken broth and bring the mixture to a gentle simmer, reducing the heat to low, and cover to cook for about 15 minutes, or until the chicken is cooked through and tender.
  6. Remove the chicken from the pot and shred it with two forks, then return it to the stew, stirring to combine evenly.
  7. Add the drained and rinsed beans to the pot, stirring gently as the chili thickens slightly and flavors meld, about 10 minutes.
  8. Taste the chili and adjust salt and pepper as needed, and sprinkle in additional spices or hot sauce if you want more heat or smoky depth.
  9. Allow the chili to simmer uncovered for a few more minutes to reach your preferred consistency, then turn off the heat.
  10. Serve the White Chicken Chili hot, garnished with fresh herbs or a squeeze of lime if desired, and enjoy its creamy, smoky goodness.