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White Chicken Chili with Cinnamon

This white chicken chili features tender shredded chicken simmered with creamy white beans and aromatic spices, including cumin and a hint of cinnamon. The dish is cooked in a broth until flavors meld and the texture becomes thick and comforting, with a pale, inviting appearance. Its smooth, hearty consistency makes it ideal for seasonal comfort food.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method

Ingredients
  

  • 1 lb boneless, skinless chicken breasts or thighs, cooked and shredded
  • 2 cans white beans preferably cannellini or great northern, drained and rinsed
  • 1 tablespoon ground cumin
  • 1/2 teaspoon ground cinnamon a subtle warmth that enhances the savory flavor
  • 4 cups chicken broth or stock for added flavor
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 tablespoon olive oil
  • to taste Salt and pepper for seasoning

Equipment

  • Large pot or Dutch oven
  • Wooden spoon or spatula

Method
 

  1. Heat the olive oil in a large pot over medium heat until shimmering. Add the diced onion and cook for about 5 minutes, stirring occasionally, until it becomes translucent and fragrant.
  2. Add the minced garlic and cook for another minute, just until the garlic becomes aromatic and starts to lightly golden.
  3. Place the shredded chicken into the pot and stir to combine with the onions and garlic. Warm through for a couple of minutes, allowing the flavors to mingle.
  4. Sprinkle in the ground cumin and cinnamon. Stir well to evenly coat the chicken and vegetables with the spices, releasing a warm, inviting aroma.
  5. Pour in the chicken broth and bring the mixture to a gentle boil. Reduce the heat to low, cover, and simmer for about 15 minutes to allow the flavors to deepen.
  6. Add the drained and rinsed white beans into the pot. Stir them into the broth, ensuring they are submerged, and cook uncovered for an additional 10 minutes, allowing the soup to thicken slightly.
  7. Taste the chili and season with salt and pepper as desired. Adjust the seasoning to achieve a balanced, warm flavor with a hint of cinnamon lingering.
  8. Once the chili is heated through and slightly thickened, turn off the heat. Ladle into bowls and serve hot, garnished with your choice of toppings if desired.