White Chicken Chili: A Cozy Twist for Your Weeknight Dinners

Imagine the comforting aroma of simmering chili, but with a gentler, creamier twist that surprises your senses. White chicken chili uses tender shredded chicken and cannellini beans, all bathed in a broth brightened with lime and smoky spices. It’s the kind of dish that whispers warmth and satisfaction, perfect for those chill evenings or when you need a quick, nourishing meal.

This recipe shines because it’s a game of contrasts: the heat from cumin and chili powder, the coolness of sour cream stirred in at the end, and the buttery pop of fresh cilantro. It’s often overlooked in favor of its red cousin, but it shines equally bright with its subtle, soothing flavors. Once you fall for the gentle, hearty bowl, there’s no going back.

White Chicken Chili

White chicken chili is a hearty soup made with shredded chicken, cannellini beans, and a flavorful broth infused with cumin, chili powder, and lime. It has a creamy yet chunky consistency, garnished with fresh cilantro and a swirl of sour cream. The dish combines tender ingredients with spices to create a comforting, textured bowl.

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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: 320

Ingredients Equipment Method

Ingredients

  

• 1 lb boneless, skinless chicken breasts or thighs cooked and shredded
• 2 cans cannellini beans drained and rinsed
• 4 cups chicken broth
• 1 cup diced onion
• 2 teaspoons cumin
• 1 teaspoon chili powder
• 1 lime lime juice freshly squeezed
• 1 cup sour cream for stirring in and serving
• 2 tablespoons olive oil
• ½ cup chopped fresh cilantro for garnish

Equipment

• Saucepan or Dutch oven
• Wooden spoon or spatula

Method

 

1. Shred cooked chicken into bite-sized pieces, setting aside.
2. Sauté diced onion in olive oil in a large saucepan over medium heat until translucent and fragrant, about 5 minutes.
3. Add cumin and chili powder to the onions, stirring for about 30 seconds until spices become aromatic.
4. Pour in the chicken broth and bring the mixture to a gentle simmer, allowing flavors to meld for 5 minutes.
5. Add the shredded chicken and cannellini beans to the broth, stirring to combine, then cook for another 10 minutes until heated through.
6. Stir in fresh lime juice to brighten the flavors, then remove from heat.
7. Ladle the hot chili into bowls, then swirl in a dollop of sour cream and garnish with chopped cilantro.
8. Serve immediately, enjoying the creamy, fragrant aroma and hearty texture of the soup.

Sharing a bowl of this chili brings a moment of calm and comfort, no matter how hectic the day has been. It’s more than just a meal; it’s a small ritual of care, easy to start and even easier to love.