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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
Cook Time 30 minutes
Total Time 45 minutes
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.