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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
Cook Time 30 minutes
Total Time 45 minutes
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.