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White Chicken Chili

White chicken chili combines tender shredded chicken with creamy white beans and mild spices, simmered to create a thick, warm soup. The dish features a smooth, hearty texture with a flavorful broth and subtly spicy notes, served hot and ready to enjoy. It’s a comforting one-pot meal perfect for chilly days.
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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 cooked shredded chicken
  • 1 tablespoon olive oil for sautéing
  • 1 medium onion finely chopped
  • 3 cloves garlic minced
  • 4 cups chicken broth or stock
  • 2 cups white beans cannellini or great northern, drained and rinsed
  • 1 cup Corn kernels fresh or frozen
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground oregano
  • 1/4 teaspoon smoked paprika optional, for depth of flavor

Equipment

  • Large pot or Dutch oven
  • Wooden spoon or spatula

Method
 

  1. Season the chicken breasts with salt and pepper, then heat olive oil in a large pot over medium heat. Sear the chicken until golden brown on both sides, about 4-5 minutes per side. Remove and set aside to cool slightly.
    1 pound boneless, skinless chicken breasts
  2. Add the chopped onion to the same pot and sauté until translucent and fragrant, about 5 minutes. Stir occasionally, scraping up any browned bits from the bottom.
    1 pound boneless, skinless chicken breasts
  3. Add the minced garlic and cook for another 30 seconds until aromatic. The kitchen should smell savory and the garlic should turn slightly golden.
    1 pound boneless, skinless chicken breasts
  4. Pour in the chicken broth and bring the mixture to a gentle simmer. While simmering, shred the cooked chicken into bite-sized pieces using two forks or your hands.
    1 pound boneless, skinless chicken breasts
  5. Return the shredded chicken to the pot, then add the white beans, corn, cumin, oregano, and smoked paprika. Stir everything together and season with salt and pepper to taste.
    1 pound boneless, skinless chicken breasts
  6. Lower the heat and let the chili simmer uncovered for about 15-20 minutes, allowing flavors to meld and the soup to slightly thicken. Stir occasionally and taste for seasoning adjustments.
  7. Once the chili is heated through and the flavors are balanced, ladle it into bowls. The soup should look creamy, with visible chunks of shredded chicken, beans, and corn, with a slightly thickened broth.

Notes

Feel free to garnish with chopped cilantro, a squeeze of lime, or shredded cheese for added flavor.