White Chicken Chili Recipe: A Cozy Twist with a Kick of Lime

Sometimes, I find myself craving something hearty but fresh—like a bowl of white chicken chili. It’s a recipe I turn to when I want comfort that’s not too heavy, with a bright, tangy twist. Plus, it’s a great way to use up leftover cooked chicken or a rotisserie bird.

Why I Keep Coming Back to This Chili

It’s a recipe that’s forgiving and flexible, perfect for improvising with what’s in the fridge. Plus, the fresh lime keeps it lively, even after leftovers sit. I love how it transforms simple ingredients into something satisfying, especially when the air turns crisp and I need comfort that’s quick and punchy.

Breaking Down the Key Ingredients

• Chicken breast or thighs: Cooked and shredded, it adds lean protein and tender bites.
• White beans (cannellini or navy): Creamy and mild, they bulk up the chili and absorb flavors.
• Green chilies: Give it a smoky, slightly spicy punch—opt for fresh or canned.
• Cumin and chili powder: Warm, earthy spices that build depth and heat.
• Lime juice: Zesty and bright, it lifts the entire bowl with citrus shimmer.
• Corn kernels: Sweet and crunchy, they add texture and a pop of flavor.
• Onions and garlic: Foundation aromatics—sauté until fragrant, never skipped.

Tools & Equipment for the Job

• Large heavy-bottomed pot: For even heat and slow simmering.
• Sharp knife: To dice and chop ingredients cleanly.
• Wooden spoon: For stirring and scraping.
• Measuring spoons and cups: To keep seasoning and liquids accurate.

Step-by-Step Guide to a Comforting White Chicken Chili

Step 1: Heat a large, heavy-bottomed pot over medium heat until hot. Add a splash of oil.

Step 2: Sauté chopped onions and garlic for about 5 minutes, until translucent and fragrant.

Step 3: Add shredded cooked chicken, cumin, chili powder, and a pinch of cayenne. Stir and cook for 2 minutes.

Step 4: Pour in chicken broth and canned white beans. Bring to a gentle simmer.

Step 5: Add frozen or fresh corn kernels and diced green chilies. Simmer for 20 minutes, uncovered.

Step 6: Taste and adjust seasoning with salt and pepper. Squeeze fresh lime juice into the pot.

Step 7: Let it rest for 5 minutes to meld flavors before serving.

Cooking Checkpoints & Tips

• The onions should be soft and translucent, not browned.
• The chili should simmer gently—avoid vigorous boiling to keep beans intact.
• Lime juice added at the end should smell bright and fresh, not bitter.

Common Mistakes & How to Fix Them

• Over-salted the broth.? Add more lime or vinegar if the chili feels dull or flat.
• Overcooked the beans or chicken.? Dilute with a splash of water or broth, then re-season.
• Burnt or scorched the bottom.? Reduce heat and simmer longer for tenderness, or quick-release in the microwave.
• The chili is too watery.? Use a heat diffuser or lower the flame.

White Chicken Chili

This white chicken chili combines tender shredded chicken, creamy white beans, and smoky green chilies in a hearty yet fresh dish. It’s simmered with warm spices and brightened with lime juice, resulting in a comforting bowl with a smooth, slightly chunky texture and vibrant flavor. Perfect for cozy nights or quick weeknight dinners, it’s forgiving and easy to customize with leftovers.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4

Course: Main Course

Cuisine: American

Calories: 350

Ingredients Equipment Method

Ingredients

  

• 1 tablespoon oil for sautéing
• 1 medium onion chopped
• 3 cloves garlic minced
• 2 cups cooked chicken shredded
• 1 teaspoon cumin ground
• 1 teaspoon chili powder
• 4 cups chicken broth low-sodium preferred
• 2 cans white beans cannellini or navy, drained and rinsed
• 1 cup corn kernels frozen or fresh
• 2 small green chilies diced, fresh or canned
• 1 lime lime juiced
• salt to taste
• black pepper to taste

Equipment

• Large heavy-bottomed pot
• Sharp knife
• Wooden spoon
• Measuring spoons and cups

Method

 

1. Heat a large heavy-bottomed pot over medium heat and add a tablespoon of oil. Once shimmering, add chopped onions and sauté for about 5 minutes until they become translucent and fragrant, with a slight sizzle and soft texture.
   
2. Add minced garlic to the pot and cook for another minute, stirring constantly. The garlic should become fragrant and slightly golden, filling the kitchen with a warm aroma.
   
3. Stir in shredded cooked chicken along with cumin and chili powder. Cook for 2 minutes, stirring to coat the chicken evenly and release the spices’ aroma.
   
4. Pour in chicken broth and add drained white beans. Bring the mixture to a gentle simmer, watching for small bubbles to form around the edges without vigorous boiling.
   
5. Add corn kernels and diced green chilies to the pot. Stir everything together and continue simmering uncovered for about 20 minutes, allowing flavors to meld and the chili to thicken slightly.
   
6. Taste the chili and season with salt and pepper as needed. Squeeze fresh lime juice into the pot, stirring to brighten the flavors and add a citrusy kick.
   
7. Let the chili rest for 5 minutes off the heat so the flavors can settle and intensify, creating a smooth, hearty consistency with vibrant accents.
   
8. Serve hot, garnished with optional toppings like chopped cilantro or shredded cheese if desired. Enjoy the comforting, bright flavors in every spoonful.