This white chicken chili soup has all the cozy comfort of classic white chicken chili, but with a lighter, brothier twist. It’s the perfect blend of tender chicken, white beans, and bold spices in a creamy but sippable base.
Why It Works
It’s chili’s more spoonable cousin—lighter, but still satisfying:
- Brothy & Creamy: Less thick than traditional chili, but just as flavorful.
- Fast & Flexible: One pot and ready in about 30 minutes.
- Perfect for Year-Round: Light enough for spring, cozy enough for winter.
- Endlessly Customizable: Add veggies, tweak the spice, adjust the richness.
Ingredients
- Shredded Chicken – Rotisserie or leftover.
- White Beans – Creamy texture and protein.
- Green Chiles – Adds just the right amount of kick.
- Chicken Broth – The soupier base.
- Garlic & Onion – For flavor depth.
- Cream or Milk – A splash makes it silky.
- Spices – Cumin, oregano, chili powder, salt, pepper.
- Olive Oil – For sautéing.
- Corn or Spinach (optional) – For extra flavor and color.
How to Make White Chicken Chili Soup
- Sauté Base: Cook onion and garlic in olive oil until fragrant.
- Add Ingredients: Stir in chicken, beans, green chiles, broth, and spices. Bring to a boil.
- Simmer: Reduce heat and simmer for 15–20 minutes.
- Stir in Cream: Turn off heat and add cream or milk for a silky finish.
- Serve: Ladle into bowls and top with cheese, green onions, or tortilla strips.
Tips & Variations
- Make It Dairy-Free: Use coconut milk or almond milk.
- Add More Veggies: Bell peppers, kale, or zucchini.
- Thicken Slightly: Mash some beans before simmering.
- Spicy Version: Add jalapeños or a dash of hot sauce.
Serving Suggestions
Toppings
Shredded cheese, cilantro, lime wedges, diced avocado, tortilla chips.
Sides
Cornbread, crusty bread, or a simple green salad.
Leftovers
Store in the fridge for up to 4 days. Reheat gently and enjoy!
White Chicken Chili Soup
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: ~30 minutes
Servings: 4–6
This white chicken chili soup has all the cozy comfort of classic white chicken chili, but with a lighter, brothier twist. It’s the perfect blend of tender chicken, white beans, and bold spices in a creamy but sippable base.
Ingredients
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 cups cooked shredded chicken
- 2 cans (15 oz each) white beans, drained and rinsed
- 1 can (4 oz) diced green chiles
- 4 cups chicken broth
- ½ cup heavy cream or milk (or dairy-free alternative)
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon dried oregano
- Salt and pepper, to taste
- Optional: 1 cup corn or 2 cups fresh spinach
Instructions
- In a large pot over medium heat, heat olive oil. Sauté onion and garlic until soft, about 3–4 minutes.
- Add chicken, beans, green chiles, broth, and spices. Stir to combine.
- Bring to a boil, then reduce heat and simmer for 15–20 minutes.
- Turn off heat and stir in cream or milk. Mix until smooth.
- Taste and adjust seasoning. Serve warm with desired toppings.
Notes
Storage: Keeps well in fridge up to 4 days. Reheat gently.
Dairy-Free Option: Use coconut or almond milk.
Extra Veggies: Add spinach, kale, or bell peppers.
Thicker Soup: Mash some beans or simmer uncovered.
