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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
  • Forks (for shredding chicken)
  • Ladle (for serving)

Method
 

  1. Season the chicken breasts with a pinch of salt and pepper. 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 the diced onion and cook until softened and translucent, about 5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
  3. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Bring to a gentle simmer.
  4. Return the chicken to the pot and stir in the smoked paprika and cumin. Cover and simmer for about 10 minutes to let the flavors develop.
  5. Remove the chicken and shred it into bite-sized pieces using two forks.
  6. Add the shredded chicken back into the pot along with the white beans and corn. Stir to combine and continue simmering uncovered for another 10 minutes, until slightly thickened.
  7. Taste and adjust seasoning with additional salt, pepper, or smoked paprika as needed.
  8. Remove from heat and garnish with chopped cilantro before serving. Ladle into bowls and serve hot.