White Chicken Chili
This white chicken chili is a creamy, savory soup made with shredded cooked chicken, white beans, and a blend of spices simmered in a rich broth. It has a silky texture with a slightly thick consistency and a warm, inviting appearance, often topped with cheese or fresh herbs. The dish is hearty yet smooth, offering comfort in each spoonful with a balanced spice profile.
Equipment
- Sharp Knife
- Large soup pot
Ingredients
- 2 cups cooked shredded chicken preferably leftover or rotisserie
- 1 can (15 oz) white beans drained and rinsed
- 1 small onion finely chopped
- 3 cloves garlic minced
- 1 cup chicken broth
- 1/2 cup sour cream for creaminess
- 1 tablespoon olive oil for sautéing
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- to taste salt and pepper
- shredded cheese for topping shredded cheese optional, such as Monterey Jack or cheddar
Instructions
- Heat the large soup pot over medium heat and add the olive oil, letting it warm until shimmering.
- Sauté the finely chopped onion in the oil, stirring occasionally until it becomes translucent and fragrant, about 3-4 minutes. You should see it turning soft and slightly golden.
- Add the minced garlic to the onions and cook for another minute, stirring constantly until fragrant—watch for a delightful aroma filling the kitchen.
- Stir in the ground cumin and paprika, cooking for 30 seconds to release their flavors, which will turn the mixture a warm, spiced aroma.
- Add the shredded cooked chicken to the pot, stirring to combine it with the spiced onion mixture. Let it warm through for 2-3 minutes, filling the air with savory scents.
- Pour in the chicken broth and bring the mixture to a gentle simmer, stirring occasionally. Wait until it starts to bubble around the edges.
- Add the drained white beans to the simmering soup, stirring gently to distribute them evenly. Continue cooking for 10-15 minutes until flavors meld and the soup thickens slightly.
- Reduce the heat to low and stir in the sour cream, mixing until smooth and creamy. Watch as the soup becomes silky and inviting.
- Season with salt and pepper to taste, adjusting the spice as needed. Let it simmer for another 5 minutes to allow the flavors to blend.
- Serve hot in bowls, topped with shredded cheese if desired, and enjoy the rich, creamy texture and warm, inviting spices.
Notes
You can customize this chili by adding chopped greens or beans. For a thicker texture, simmer a bit longer or mash some beans. To make it spicier, add a dash of hot sauce or chili flakes.