Creamy White Chicken Chili: A Cozy Winter Treasure

As winter’s chill sets in, I found myself craving something hearty yet comforting. This White Chicken Chili offers a unique twist on traditional chili—it’s smooth, slightly tangy, and bursting with flavors you wouldn’t expect from a quick weeknight dish.

What sets this recipe apart is its creamy white base, made with tender shredded chicken simmered in a velvety broth spiced just right. The blend of beans, with a hint of lime and cumin, creates a bright counterpoint that makes each spoonful memorable. It’s the kind of meal that warms you from the inside out, with no fuss at all.

Every time I make this, I’m reminded of cozy Sunday afternoons spent with family, the kitchen filled with the aroma of garlic and cumin. It’s a dish that feels like a warm hug—simple, satisfying, yet full of surprises. Plus, it’s perfect for those busy days when you need comfort fast.

White Chicken Chili

This White Chicken Chili is a creamy, smooth soup made with shredded chicken simmered in a velvety broth seasoned with cumin and lime. It’s loaded with beans and features a slightly tangy flavor profile, resulting in a hearty yet light final texture that is both comforting and bright.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4

Course: Main Course

Cuisine: American

Calories: 350

Ingredients Equipment Method

Ingredients

  

• 1 pound boneless, skinless chicken breasts cooked and shredded
• 2 cups chicken broth
• 1 can white beans drained and rinsed
• 1 cup corn kernels fresh or frozen
• 1 small onion diced
• 2 cloves garlic minced
• 1 teaspoon cumin
• 1/2 teaspoon lime juice
• 1 tablespoon olive oil
• Salt and pepper to taste

Equipment

• Large pot or Dutch oven
• Wooden spoon or silicone spatula

Method

 

1. Season the chicken breasts with salt and pepper, then cook in a skillet over medium heat until golden brown and cooked through, about 6-8 minutes per side. Remove from heat and shred the chicken with two forks.
2. In a large pot, heat olive oil over medium heat. Add the diced onion and cook until translucent and fragrant, about 5 minutes, stirring occasionally.
3. Stir in the minced garlic and cumin, cooking until the garlic is fragrant, about 30 seconds. The mixture should smell warm and aromatic.
4. Add the shredded chicken, chicken broth, drained white beans, and corn to the pot. Bring the mixture to a gentle simmer, about 10 minutes, allowing flavors to meld and the soup to thicken slightly.
5. Stir in lime juice and adjust seasoning with salt and pepper as needed. Continue simmering for another 2-3 minutes to incorporate the bright, tangy flavor.
6. Check the seasoning, then ladle the creamy, white chili into bowls. Serve hot, garnished with fresh cilantro or a squeeze of more lime if desired.

This White Chicken Chili has become a staple in my winter menu, thanks to its comforting nature and minimal prep. It’s a dish that balances ease and depth, ideal for cozy evenings or last-minute dinners with friends.

Whenever I serve this chili, I know it will bring smiles around the table. The rich, creamy texture, combined with a touch of bright citrus, makes it special enough to feel like a treat, even on the busiest nights. It’s a recipe I’ll keep coming back to, season after season.