White Bean Chicken Chili Soup
This White Bean Chicken Chili Soup is the perfect combination of creamy, hearty, and comforting. Made with tender chicken, white beans, and a flavorful blend of spices, it’s a cozy bowl of goodness that comes together in no time. Whether you're making it for a quick dinner or meal prep, this recipe is sure to impress. Top it off with fresh cilantro, a squeeze of lime, and avocado for the ultimate bowl of comfort. Enjoy💖
Ingredients
Ingredients for White Bean Chicken Chili Soup
Main Ingredients:
- 2 cups cooked shredded chicken (rotisserie works great!)
- 2 cans 15 oz each white beans (like Great Northern or cannellini), drained and rinsed
- 1 small onion diced
- 2 cloves garlic minced
- 1 can 4 oz diced green chilies
- 4 cups chicken broth low sodium recommended
- 1 cup heavy cream or substitute with half-and-half for a lighter version
- 1 teaspoon cumin
- 1 teaspoon oregano
- ½ teaspoon chili powder adjust for spice level
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper
- 1 tablespoon olive oil or butter
Optional Toppings:
- Shredded cheese cheddar, Monterey Jack, or pepper jack
- Sour cream or Greek yogurt
- Fresh cilantro chopped
- Avocado slices
- Jalapeño slices for extra heat
- Lime wedges
- Crispy tortilla strips or crushed tortilla chips
Substitutions:
- Swap chicken for turkey if you have leftovers.
- Use coconut milk instead of heavy cream for a dairy-free version.
- Try pinto beans if you don’t have white beans on hand.
Instructions
How to Cook White Bean Chicken Chili Soup: A Step-by-Step Guide
Step 1: Get Your Pot Ready
- Heat 1 tablespoon of olive oil or butter in a large pot over medium heat.
- Once it’s hot, add the diced onion. Stir occasionally and cook until the onion is soft and fragrant (about 3 minutes).
Step 2: Add Garlic and Spices
- Toss in the minced garlic and cook for about 30 seconds. Be careful not to burn it!
- Stir in the cumin, oregano, chili powder, salt, and black pepper. Let the spices toast for about 1 minute. This will help release their flavors and get your kitchen smelling amazing.
Step 3: Stir in the Chicken and Beans
- Pour in the chicken broth and add the diced green chilies.
- Then, toss in the shredded chicken and white beans. Give everything a good stir to mix it all together.
Step 4: Simmer and Mash for Texture
- Bring the soup to a gentle boil. Once it’s bubbling, reduce the heat to a simmer and let it cook for 15 minutes.
- For a thicker soup, mash about ½ cup of beans with a fork and then add them back to the pot. This gives the soup a creamier texture without needing extra cream.
Step 5: Stir in the Cream
- Pour in the heavy cream and stir to combine. Let it simmer for another 5 minutes. Don’t let it boil; just let everything heat up and become beautifully creamy.
Step 6: Taste and Adjust
- Give your soup a quick taste. Want it spicier? Add more chili powder. Need more salt? Sprinkle a little extra in. Adjust it to your liking!
Step 7: Serve and Enjoy
- Ladle the soup into bowls. Add your favorite toppings like shredded cheese, sour cream, cilantro, or even avocado slices.
- Squeeze a little lime juice over the top for an extra burst of flavor.
You’re Ready to Serve!
- Sit back, relax, and enjoy a bowl of your creamy, comforting White Bean Chicken Chili Soup! It’s sure to be a hit with everyone at the table—or just with you, if you’re lucky enough to have leftovers!
Notes
- Store leftovers in an airtight container in the fridge for up to 3-4 days or freeze for up to 3 months.
- Want to make it spicier? Add extra jalapeños or cayenne pepper!
- For a vegetarian version, swap the chicken with extra beans or tofu.