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Smoky White Chicken Chili

This white chicken chili features tender shredded chicken simmered with creamy beans and a hint of smoky paprika, resulting in a comforting and hearty stew. The dish has a velvety texture with visible chunks of chicken and beans, topped with a smoky aroma and vibrant flavor throughout.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 310
Ingredients Equipment Method

Ingredients
  

  • 1 lb boneless, skinless chicken breasts or thighs, shredded after cooking
  • 1 tablespoon olive oil for sautéing
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 2 cups chicken broth preferably low sodium
  • 2 cups white beans cooked or canned, drained and rinsed
  • 1 cup corn kernels fresh or frozen
  • 1 teaspoon smoked paprika adds smoky depth
  • 1/2 teaspoon cumin
  • to taste salt and pepper
  • 1/4 cup cilantro chopped, for garnish

Equipment

  • Large pot or Dutch oven
  • Wooden spoon or silicone spatula

Method
 

  1. Season the chicken breasts with a pinch of salt and pepper, then heat the olive oil in a large pot over medium heat. Add the chicken and cook until golden on both sides, about 5 minutes per side. Remove the chicken and set aside to cool slightly.
  2. In the same pot, add diced onion and cook, stirring frequently, until translucent and fragrant, about 5 minutes. Add minced garlic and cook for another 30 seconds until aromatic.
  3. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot for flavor. Bring the broth to a gentle simmer.
  4. Return the cooked chicken to the pot, along with smoked paprika and cumin, then stir to coat the chicken and distribute the spices. Cover the pot and let it cook for about 10 minutes, allowing flavors to meld.
  5. While the chili simmers, shred the chicken into bite-sized pieces using two forks.
    1 lb boneless, skinless chicken breasts
  6. Add the shredded chicken, white beans, and corn to the pot. Stir well and continue cooking uncovered for another 10 minutes, until the chili thickens slightly and the flavors deepen.
    1 lb boneless, skinless chicken breasts
  7. Taste and adjust the seasoning with additional salt, pepper, or smoked paprika if desired. Sprinkle chopped cilantro on top for a fresh burst of flavor.
    1 lb boneless, skinless chicken breasts
  8. Serve the smoky white chicken chili hot, ladled into bowls. Enjoy the rich aroma and hearty textures as you dig in.