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White Chicken Chili

This hearty white chicken chili is made with shredded cooked chicken, creamy white beans, and sweet corn, all simmered together with smoky spices. The dish develops a rich, flavorful broth with a slightly thickened texture, finished with bright lime and cilantro for a fresh kick. It’s a comforting, adaptable meal perfect for chilly evenings or quick weeknight dinners.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method

Ingredients
  

  • 2 cups cooked shredded chicken use leftover roast or poached chicken
  • 1 cup white beans cannellini or Great Northern, drained and rinsed
  • 1 cup corn kernels frozen or fresh
  • 2 cups chicken broth
  • 1 can green chilies diced, 4 oz can
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • to taste salt and pepper
  • 1 lime lime for squeezing fresh lime juice
  • a handful cilantro chopped, for garnish

Equipment

  • Large heavy-bottomed pot
  • Wooden spoon
  • Measuring cups and spoons
  • Lime squeezer

Method
 

  1. Heat a large heavy-bottomed pot over medium heat and add a splash of oil. Sauté diced onion and minced garlic until fragrant and translucent, about 5 minutes, until the onions are golden and soft.
  2. Add the shredded cooked chicken to the pot, stirring for about 2 minutes until heated through and slightly browned around the edges.
  3. Pour in the chicken broth and stir in the drained white beans, corn kernels, diced green chilies, cumin, chili powder, and a pinch of salt and pepper. Bring the mixture to a gentle simmer.
  4. Reduce heat to low and let the chili simmer uncovered for about 20 minutes, stirring occasionally. The broth should thicken slightly, and flavors will meld together beautifully.
  5. Taste the chili and adjust the seasoning with more salt, pepper, or chili powder if needed. Squeeze fresh lime juice into the pot, stirring to incorporate bright citrus flavor.
  6. Finish by garnishing with chopped cilantro for a fresh, herbal note. Serve hot, ideally with crusty bread or over rice for a satisfying meal.