March 20 2025

White Bean Chicken Chili Soup

Hey, you know those days when you just want something warm, cozy, and downright delicious?

Yes, that’s exactly why I love making this White Bean Chicken Chili Soup. The best part of it? It’s super easy to make.

I totally get it, life gets busy, and sometimes cooking can feel like just another thing on your to-do list.

But trust me, this recipe is worth a try. It’s one of those go-to meals that I can throw together without stressing, and I know you’ll love it just as much as I do.

On top of that, it’s loaded with protein, so it fills you up without weighing you down.

What I love most about this soup is how customizable it is. Want it spicier? Add more jalapeños. Prefer a thicker chili? Mash some of the beans. Need a quick dinner for the whole family?

This one’s a crowd-pleaser. And let’s not forget the ingredients, too, because who doesn’t love piling on shredded cheese, sour cream, and crispy tortilla? I certainly do.

So, grab the ingredients, let’s make this together. I promise it’ll be one of those recipes you keep coming back to.

How to Make White Bean Chicken Chili Soup

🍽 Tools You’ll Need for Perfect White Bean Chicken Chili Soup

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Large Soup Pot or Dutch Oven – The main cooking vessel for simmering your chili soup.
Cutting Board and Chef’s Knife – For chopping onions, garlic, and any extra veggies.
Measuring Cups and Spoons – For precise amounts of spices, broth, and beans.
Can Opener – To open canned beans, chiles, or corn.
Wooden Spoon or Heat-Resistant Silicone Spoon – For stirring everything together.
Ladle – For serving your chili soup with ease.
Mixing Bowl (optional) – If prepping shredded chicken or draining beans.
Immersion Blender (optional) – For thickening the soup slightly without losing chunkiness.
Storage Containers – Perfect for leftovers or meal prep.

Step-by-Step Instructions (with ingredients)

Alright, here’s how we make the delicious happen:

Step 1: Gather Everything You Need

Here’s your grocery list:

1 tablespoon olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 pound boneless, skinless chicken breasts
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon chili powder
½ teaspoon paprika
½ teaspoon salt (adjust to taste)
¼ teaspoon black pepper
2 cans (15 oz each) white beans, drained and rinsed
1 can (4 oz) diced green chilies
4 cups chicken broth
½ cup sour cream
½ cup half-and-half (or heavy cream if you’re feeling bold)
1 cup shredded Monterey Jack cheese
Juice of 1 lime
Fresh cilantro for garnish (optional but so good)

Step 2: Sauté Your Aromatics

Heat the olive oil in a large pot over medium heat. Put in the chopped onion and let it cook until soft and a little golden, about 5 minutes.

Then add in the garlic and give it another minute. Your kitchen is about to smell amazing.

Step 3: Season and Sear the Chicken

Add the chicken breasts to the pot. Sprinkle in cumin, oregano, chili powder, paprika, salt, and pepper.

Sear the chicken for about 3 minutes per side. (Don’t worry if it’s not fully cooked, it’ll finish later.)

Step 4: Bring on the Beans and Broth

Put in the chicken broth, white beans, and green chilies. Stir everything together and bring it to a gentle boil.

Step 5: Simmer and Shred

Lower the heat and simmer for about 20 minutes. Then, remove the chicken, shred it with two forks, and put it right back into the pot. (You’ll feel like a total kitchen pro doing this.)

Step 6: Make It Creamy and Dreamy

Stir in the sour cream, half-and-half, and cheese. Keep stirring until everything is silky and dreamy. Add a squeeze of fresh lime juice to brighten it all up.

Step 7: Taste and Tweak It

Taste your soup! Need more salt? Maybe a little more lime? Adjust it until it makes you smile.

Step 8: Serve It Up

Ladle that glorious chili into bowls, sprinkle with fresh cilantro, and maybe even a little extra cheese on top. You’ve just made comfort in a bowl.

Common Mistakes to Avoid

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Boiling the dairy: If you crank up the heat after adding the cream and sour cream, you might end up with a weird, curdled mess. Keep it gentle, friend.
Skipping the seasoning: Taste as you go.
Not shredding the chicken properly: Big chunks = awkward bites. Take the extra minute to shred it nicely.
Overcooking the chicken: Dry chicken is a heartbreak no one needs. Simmer gently.
Forgetting the lime juice: It seriously wakes up all the flavors. Don’t skip it!

Recipe Best Tips

⑴ Use rotisserie chicken

Just shred it and put it in when you add the cream.

⑵ Swap the beans

No white beans? Cannellini, navy, or even chickpeas work.

⑶ Adjust the spice

Like it hot? Add jalapeños or a pinch of cayenne.

⑷ Cheese it up

Monterey Jack melts beautifully, but pepper Jack adds a fun taste if you’re feeling spicy.

Serving Suggestions

A side of warm, buttery cornbread is recommended.
Serve your chili with sliced avocado, extra cheese, fresh cilantro, or even a handful of crushed tortilla chips.
Add a dollop of guacamole right on top. No rules here!

Storage and Freezing

① Fridge

Let the soup cool completely. Store in an airtight container for up to 4 days.

② Freezer

This soup freezes beautifully. Freeze it in portions for up to 2 months.

Thaw in the fridge overnight and reheat gently on the stove. Stir in a little extra broth if it gets too thick.

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Frequently Asked Questions (FAQs)

Q: Can I use canned chicken?
A: Technically, yes. Fresh is better, but canned works if you’re really short on time.

Q: Is this soup spicy?
A: Not really! It’s mild with just a gentle heat. Add more green chilies if you like it spicier.

Q: Can I make this in a slow cooker?
A: Absolutely. Toss everything (except the cream, sour cream, and cheese) into the slow cooker and cook on low for 6 hours. Shred the chicken, stir in the creamy stuff, and you’re golden.

Q: What if I don’t have half-and-half?
A: Heavy cream works great, or even whole milk in a pinch. It’ll just be a bit less rich.

Q: Can I add veggies?
A: Totally! Corn, spinach, or even zucchini would be amazing stirred in at the end.

Q: How can I thicken the soup?
A: Mash a few of the beans before adding them, or stir in a little extra cheese. Works like magic.

Q: What’s the best way to reheat it?
A: Gently warm it on the stove over low heat, stirring now and then. Add a splash of broth if it’s looking too thick.

Conclusion

And, there you have it, your new favorite cozy dinner!

This White Bean Chicken Chili Soup is the kind of recipe that feels like a warm hug and tastes even better the next day.

If you try it out, I’d love to hear how it turned out. Maybe even share your own twist in the comments!

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