Description
A creamy, mildly spicy white chicken chili soup made with shredded chicken, white beans, green chilies, corn, and a rich broth. Finished with cream cheese and toppings like cilantro, lime, and sour cream for the ultimate cozy meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 garlic cloves, minced
- 1 can (4 oz) green chilies
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 2 cans white beans, drained and rinsed
- 1 cup corn kernels (frozen or canned)
- 4 cups chicken broth
- 3 cups shredded cooked chicken
- 4 oz cream cheese, softened
- 1/2 cup heavy cream
- 1 tablespoon fresh lime juice
- Salt and black pepper, to taste
- 2 tablespoons fresh cilantro, chopped (for garnish)
Instructions
- In a large soup pot, heat olive oil over medium heat.
- Add diced onion and cook for 5–6 minutes until soft. Stir in garlic, green chilies, cumin, and chili powder. Cook for 1 minute.
- Add white beans, corn, chicken broth, and shredded chicken. Stir to combine and bring to a simmer.
- Simmer uncovered for 15–20 minutes to develop flavor and reduce slightly.
- Lower heat and stir in softened cream cheese and heavy cream. Stir until smooth and fully incorporated.
- Add lime juice, then season with salt and pepper to taste.
- Serve hot, garnished with chopped cilantro and your favorite toppings like sour cream or shredded cheese.
Notes
- Mash some of the beans before adding to make the soup thicker without extra cream.
- Use rotisserie chicken for easy prep and added flavor.
- Don’t boil the soup after adding dairy — keep heat low to avoid curdling.
- Add toppings like avocado, tortilla strips, or cheddar for extra flair.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 bowl
- Calories: 460
- Sugar: 4g
- Sodium: 720mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 100mg