White Chili Soup Recipe

White Chili Soup is a creamy, flavorful twist on classic chili, featuring tender chicken, hearty white beans, and warming spices in a rich, savory broth. This dish is perfect for chilly nights, quick weeknight dinners, or anytime you’re craving comfort in a bowl. Its simple ingredients and bold flavors make it a guaranteed crowd-pleaser.

Ingredients

For the Soup:

  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1 lb (450 g) boneless, skinless chicken breasts or thighs (or pre-cooked shredded chicken)
  • 4 cups (1 liter) chicken broth
  • 2 cans (15 oz each) white beans, rinsed and drained
  • 1 can (4 oz) diced green chiles
  • 1 cup (250 ml) whole milk or half-and-half
  • 1 tsp ground cumin
  • ½ tsp smoked paprika
  • ½ tsp chili powder
  • ½ tsp dried oregano
  • Salt and pepper, to taste

Optional Garnishes:

  • Shredded Monterey Jack or cheddar cheese
  • Sour cream or plain Greek yogurt
  • Sliced avocado
  • Fresh cilantro, chopped
  • Crushed tortilla chips or strips
  • Lime wedges

Step-by-Step Instructions

Step 1: Sauté Aromatics

  1. Heat olive oil in a large pot over medium heat.
  2. Add the diced onion and sauté for 4–5 minutes until softened.
  3. Stir in the minced garlic and cook for 1 minute until fragrant.

Step 2: Cook the Chicken

  1. Add the chicken breasts or thighs to the pot.
  2. Pour in the chicken broth, ensuring the chicken is submerged.
  3. Add the green chiles, cumin, paprika, chili powder, oregano, salt, and pepper.
  4. Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 20–25 minutes, or until the chicken is fully cooked.

Step 3: Shred the Chicken

  1. Remove the chicken from the pot and shred it using two forks.
  2. Return the shredded chicken to the pot.

Step 4: Add Beans and Cream

  1. Stir in the white beans and milk or half-and-half.
  2. Simmer for 5–10 minutes to warm through and meld the flavors.

Step 5: Adjust and Serve

  1. Taste the soup and adjust the seasoning with more salt or pepper if needed.
  2. Ladle the soup into bowls and garnish as desired.

Serving and Storage Tips

Serving Suggestions:

  • Serve with a side of cornbread, tortilla chips, or a fresh green salad.
  • For an extra kick, drizzle with hot sauce or sprinkle with red chili flakes.

Storage:

  • Refrigerator: Store in an airtight container for up to 4 days.
  • Freezer: Freeze cooled soup (without dairy) for up to 3 months. Add the milk or half-and-half when reheating.

Helpful Notes

  • Spice Level: For a milder soup, omit the chili powder or use mild green chiles. For more heat, add diced jalapeños or cayenne pepper.
  • Dairy-Free Option: Replace the milk or cream with coconut milk or unsweetened almond milk.
  • Thicker Soup: Mash some of the beans or add a slurry of 1 tbsp cornstarch mixed with 2 tbsp water.

Tips from Well-Known Chefs

  1. Ree Drummond (The Pioneer Woman) suggests using rotisserie chicken for a quick and flavorful shortcut.
  2. Ina Garten recommends using homemade chicken stock for a richer, more robust base.
  3. Rick Bayless advises toasting the spices in the pot before adding the broth to enhance their aroma and depth.

Frequently Asked Questions

1. Can I use canned chicken?

Yes, canned chicken can be used as a quick alternative. Add it during Step 4.

2. What beans work best for this soup?

Great Northern beans, cannellini beans, or navy beans are ideal.

3. Can I make this in a slow cooker?

Absolutely! Add all ingredients except the milk and cook on low for 6–8 hours or high for 3–4 hours. Stir in the milk at the end.

4. Can I make this vegetarian?

Yes, replace the chicken with diced tofu or extra beans and use vegetable broth.

5. How do I reheat leftovers?

Reheat gently over medium heat on the stovetop, stirring frequently, or in the microwave in 1-minute intervals.

6. What if the soup is too thin?

Add a cornstarch slurry or mash some beans to naturally thicken the soup.

7. Can I add corn to this soup?

Absolutely! Frozen, fresh, or canned corn works well.

8. How do I make this soup more flavorful?

Add a splash of lime juice, hot sauce, or more spices like smoked paprika or chipotle powder.

9. What cheese pairs well with this soup?

Monterey Jack, Pepper Jack, or sharp cheddar are excellent choices.

10. Can I use bone-in chicken?

Yes, bone-in chicken will add extra flavor to the broth. Remove the chicken after cooking, shred the meat, and return it to the soup.