White Chicken Chili Soup
This creamy and hearty White Chicken Chili Soup is a comforting one-pot meal perfect for busy weeknights. Filled with tender chicken, white beans, and warming spices, it's family-friendly and full of flavor without being too spicy.
Equipment
- Large Pot
- Immersion Blender
Ingredients
Core Ingredients
- 2 tbsp olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 1 tsp cumin
- 1 tsp chili powder
- 4 cups chicken broth
- 2 cans white beans 15 oz each, rinsed and drained
- 2 cups shredded chicken cooked
- 1 can diced green chilies 4 oz
- 1 cup corn frozen or canned
- 1 tsp salt to taste
- 0.5 tsp black pepper
To Make It Creamy
- 0.5 cup sour cream or plain Greek yogurt
- 0.5 cup shredded Monterey Jack cheese
Optional Toppings
- fresh cilantro
- lime wedges
- avocado slices
- extra cheese
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onion for 3–4 minutes until soft, then add garlic, cumin, and chili powder. Cook for another minute.
- Pour in chicken broth. Add white beans and green chilies. Stir and simmer for 10 minutes.
- Mash some of the beans with a spoon or use an immersion blender briefly to thicken the soup naturally.
- Stir in shredded chicken and corn. Simmer for another 10 minutes until heated through.
- Turn off the heat and stir in sour cream and shredded Monterey Jack cheese. Season with salt and pepper to taste.
- Serve hot with optional toppings like fresh cilantro, lime wedges, avocado, and extra cheese.
Notes
Use rotisserie chicken for convenience. To make it vegetarian, skip the chicken and double the beans. Avoid boiling after adding dairy to keep the soup creamy. Mash some beans for a thick texture without cream.
Nutrition
Calories: 380kcalCarbohydrates: 30gProtein: 28gFat: 16gSaturated Fat: 6gCholesterol: 55mgSodium: 880mgPotassium: 720mgFiber: 7gSugar: 3gVitamin A: 600IUVitamin C: 8mgCalcium: 200mgIron: 3mg
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