Description
This White Chicken Chili Soup is a creamy, flavorful twist on traditional chili, featuring tender shredded chicken, white beans, and a hint of green chiles. Perfectly seasoned with cumin and chili powder, this comforting soup is simmered to perfection and finished with heavy cream for a rich texture. Ideal for a cozy meal, it’s garnished with fresh cilantro and optional toppings like shredded cheese, avocado, and sour cream to suit your taste.
Ingredients
Scale
Main Ingredients
- 2 cups cooked, shredded chicken
- 1 can (15 oz) white beans, drained and rinsed
- 1 can (4 oz) diced green chiles
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 4 cups chicken broth
- 1 cup heavy cream
- 1 tablespoon olive oil
- Salt and pepper to taste
For Garnish and Serving
- Fresh cilantro
- Optional toppings: shredded cheese, avocado, sour cream
Instructions
- Prepare Ingredients: Gather all ingredients and have the cooked, shredded chicken ready to use.
- Sauté Onion: In a large pot, heat olive oil over medium heat. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
- Add Garlic and Spices: Stir in the minced garlic, ground cumin, and chili powder. Cook for an additional minute until the mixture is fragrant.
- Add Chicken and Beans: Add the shredded chicken, white beans, and diced green chiles to the pot. Stir well to combine all ingredients.
- Add Broth and Simmer: Pour in the chicken broth. Bring the mixture to a gentle simmer and let it cook uncovered for about 20 minutes to allow flavors to meld.
- Stir in Cream: Reduce the heat to low. Slowly stir in the heavy cream, making sure it is thoroughly mixed into the soup.
- Season and Final Simmer: Taste the soup and season with salt and pepper as desired. Allow it to simmer for an additional 5 minutes to heat through and blend flavors.
- Garnish and Serve: Ladle the soup into bowls and garnish with fresh cilantro and any optional toppings such as shredded cheese, avocado slices, or sour cream. Serve warm.
Notes
- For a spicier soup, add more diced green chiles or a pinch of cayenne pepper.
- Leftover soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- To make this recipe lighter, substitute half-and-half or whole milk for the heavy cream.
- This soup pairs well with crusty bread or tortilla chips for added texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
