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Brightened White Chicken Chili

This white chicken chili is a creamy, hearty dish made with tender shredded chicken, white beans, and a savory broth infused with herbs and citrus. It is simmered to develop a rich texture, finished with bright notes of lime and herbs, resulting in a comforting and slightly zesty soup appearance.
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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 Notes

Ingredients
  

  • 1 lb boneless, skinless chicken breasts or thighs, cooked and shredded
  • 1 can white beans drained and rinsed
  • 4 cups chicken broth
  • 1 cup diced onion
  • 2 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1 tablespoon olive oil or vegetable oil
  • 1 fresh lime for juice and zest
  • 1/4 cup chopped fresh cilantro optional, for brightness
  • 1 cup shredded cheese cheddar or Monterey Jack, for garnish

Equipment

  • Large soup pot
  • Sharp knife
  • Wooden spoon
  • measuring cups
  • Can opener

Method
 

  1. Begin by cooking the chicken breasts in a large pot with salted water or broth until fully cooked, about 12-15 minutes. Once done, shred the chicken with two forks and set aside.
  2. In the same pot, heat olive oil over medium heat. Add diced onion and cook, stirring occasionally, until it becomes translucent and fragrant, about 3-5 minutes. This helps build a flavorful base for the chili.
  3. Add minced garlic, ground cumin, and chili powder to the onions. Stir constantly for about 30 seconds until the spices are fragrant, creating an aromatic foundation.
  4. Pour in the chicken broth and bring the mixture to a gentle simmer. This will deglaze the pot and infuse the broth with spice and onion flavors.
  5. Add the drained white beans and shredded chicken to the broth. Stir everything together and let it simmer uncovered for about 10-15 minutes, allowing flavors to meld and the chili to thicken slightly.
  6. Squeeze the juice of a fresh lime into the chili and stir well. Grate a bit of lime zest directly into the pot for a bright, citrusy aroma that balances the richness.
  7. Taste the chili and adjust seasoning as needed, adding more cumin, chili powder, or a splash of lime juice if desired. This allows you to customize the brightness and spice level.
  8. Once the chili has thickened slightly and is heated through, stir in chopped cilantro for a fresh burst of flavor and color.
  9. Serve the chili hot in bowls, topped with shredded cheese for a creamy, melty finish. Garnish with additional lime wedges and cilantro if desired.

Notes

For extra flavor, you can add a dash of hot sauce or smoked paprika. Make this chili ahead of time; it tastes even better the next day as flavors deepen. Adjust the lime to your preferred level of brightness.