White Chicken Chili Soup
A hearty, creamy white chicken chili soup packed with tender chicken, white beans, and mild green chilies. This comforting one-pot meal delivers rich flavor with a gentle kick of heat that’s perfect for family dinners or casual entertaining.
Easy White Chicken Chili Soup Recipe
There’s something undeniably comforting about a steaming bowl of White Chicken Chili Soup on a chilly evening. Unlike its bolder, tomato-based cousin, this lighter version combines tender chunks of chicken with creamy white beans and a subtle heat from green chilies. The result is a deliciously balanced soup that satisfies without overwhelming the palate. While traditional chili recipes often require hours of simmering, this White Chicken Chili Soup comes together in just about an hour, making it perfect for weeknight dinners or weekend gatherings.
This beloved recipe has become a staple in American homes, especially during fall and winter months when we all crave something warm and substantial. With roots in Southwestern cuisine, White Chicken Chili Soup offers a modern twist on traditional chili that’s both familiar and refreshingly different.
THIS RECIPE:
- Ready in under 60 minutes with minimal prep work
- Uses everyday ingredients you likely already have on hand
- Easily customizable with your favorite toppings and heat level
- Perfect for meal prep – tastes even better the next day!
| Recipe Details | Information |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 40 minutes |
| Total Time | 55 minutes |
| Servings | 6-8 servings |
| Yield | About 3 quarts |
Making homemade White Chicken Chili Soup couldn’t be simpler. The beauty of this recipe lies in its straightforward approach – sauté aromatics, add chicken and beans, simmer everything together, and finish with a touch of creaminess. Even novice cooks can create this restaurant-quality soup with minimal effort. The result is a satisfying meal that’s both comforting and impressive enough for guests.
Ingredients for White Chicken Chili Soup
The quality of ingredients makes all the difference in creating a standout White Chicken Chili Soup. While this recipe is forgiving, using fresh aromatics and high-quality chicken will elevate the final result significantly. Look for chicken that’s antibiotic-free and, if possible, organic for the best flavor foundation.
Main Ingredients:
- 1½ pounds boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 2 (4 oz) cans diced green chilies
- 1 jalapeño, seeded and finely diced (optional)
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon ground coriander
- ¼ teaspoon cayenne pepper (adjust to taste)
- 4 cups low-sodium chicken broth
- 3 (15 oz) cans white beans (Great Northern or cannellini), drained and rinsed
- 1 cup frozen corn kernels
- ½ cup heavy cream or half-and-half
- 4 oz cream cheese, softened and cubed
- Juice of 1 lime
- ¼ cup fresh cilantro, chopped
- Salt and freshly ground black pepper, to taste
For Serving:
- Tortilla strips or crushed tortilla chips
- Sliced avocado
- Sour cream
- Shredded Monterey Jack cheese
- Lime wedges
- Additional chopped cilantro
- Sliced jalapeños
When it comes to selecting beans, both Great Northern and cannellini work beautifully in this recipe. Great Northern beans are smaller and hold their shape well during cooking, while cannellini beans have a creamier texture when slightly mashed. For the chilies, standard canned green chilies provide mild heat, but you can substitute fresh roasted poblanos for deeper flavor.
| Ingredient Category | Recommended Quantity | Quality Tips |
|---|---|---|
| Chicken | 1½ pounds boneless breasts | Choose organic, air-chilled chicken for best flavor |
| Beans | 3 (15 oz) cans | Use low-sodium varieties and rinse thoroughly |
| Green Chilies | 2 (4 oz) cans | Mild works well; substitute one can of hot for more heat |
| Dairy | ½ cup cream + 4 oz cream cheese | Full-fat versions create the richest texture |
| Aromatics | 1 onion, 4 garlic cloves | Fresh is essential; pre-minced garlic lacks flavor |
| Spices | See measurements | Toast cumin briefly for enhanced flavor |
How to Make White Chicken Chili Soup
The process of making White Chicken Chili Soup follows a logical progression that builds layers of flavor. We begin by sautéing aromatics, then add spices to bloom their essential oils before incorporating the remaining ingredients. The slow simmer allows flavors to meld while tenderizing the chicken, and the final addition of dairy components creates the signature creamy consistency.
Step-by-Step Instructions:
Prepare the base: Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add diced onion and cook until translucent, about 4-5 minutes. Add minced garlic and cook for another 30 seconds until fragrant.
Add seasonings: Stir in ground cumin, dried oregano, ground coriander, and cayenne pepper. Cook for 1 minute to bloom the spices, stirring constantly to prevent burning.
Incorporate chicken and vegetables: Add whole chicken breasts, diced green chilies, jalapeño (if using), and chicken broth to the pot. Bring to a simmer.
Cook chicken: Reduce heat to maintain a gentle simmer and cook, partially covered, for about 15-20 minutes or until chicken registers 165°F on an instant-read thermometer.
Shred chicken: Remove chicken breasts to a plate and shred with two forks. Return shredded chicken to the pot.
Add beans and corn: Stir in drained and rinsed white beans and frozen corn. Return to a simmer and cook for an additional 10 minutes.
Create creaminess: Reduce heat to low. Add cubed cream cheese and stir until melted and incorporated. Stir in heavy cream or half-and-half.
Finish and season: Add lime juice and chopped cilantro. Taste and adjust seasoning with salt and pepper. If a thicker consistency is desired, mash some of the beans against the side of the pot.
Rest and serve: Remove from heat and let stand for 5 minutes before serving to allow flavors to meld. Serve with suggested toppings.
Pro Tip: For deeper flavor, substitute 1 pound of shredded rotisserie chicken. Add it when you would return the shredded chicken to the pot, and reduce the initial simmering time to just 10 minutes to develop the base flavors.
Tips for Making White Chicken Chili Soup
Creating the perfect White Chicken Chili Soup is all about balancing flavors and achieving the ideal consistency. Here are expert tips to elevate your soup from good to exceptional:
- Use chicken thighs instead of breasts for juicier meat that stays tender even with extended cooking
- Control the heat level by adjusting the amount of cayenne and jalapeño to suit your preference
- Make it ahead for even better flavor, as this soup improves after resting overnight
- Vary the texture by mashing about one-third of the beans for a thicker, creamier consistency
| Technique | Recommendation | Why It Works |
|---|---|---|
| Searing Chicken | Optional first step | Adds deeper flavor but not essential for quick version |
| Bean Preparation | Rinse thoroughly | Removes excess starch and reduces sodium |
| Spice Blooming | 30-60 seconds in oil | Releases essential oils for more pronounced flavor |
| Thickening | Mash some beans | Creates creamy texture without additional flour or cornstarch |
When developing flavor, remember that white chicken chili should have depth without overwhelming heat. The green chilies contribute a gentle warmth, while the cream components mellow everything into harmonious balance. For a dinner party version, roasting fresh poblano peppers instead of using canned green chilies adds a more complex, slightly smoky dimension.
If you’re preparing this for someone sensitive to heat, the cayenne can be omitted entirely and replaced with a half teaspoon of smoked paprika for color and flavor without the spice. Conversely, for heat lovers, adding a teaspoon of your favorite hot sauce at the end provides customizable intensity.
Make-Ahead Instructions
White Chicken Chili Soup is perfect for meal planning, as its flavors actually improve after a day in the refrigerator. Here’s how to prepare it in advance for maximum convenience and flavor:
You can make the entire soup up to 3 days before serving. Simply follow the recipe through all steps except adding the cream, cream cheese, lime juice, and cilantro. Cool the soup completely, then refrigerate in an airtight container. When ready to serve, reheat gently on the stovetop, then stir in the remaining ingredients just before serving.
For component preparation, you can also:
- Dice onions, mince garlic, and measure spices up to 2 days ahead (store separately in the refrigerator)
- Cook and shred chicken up to 2 days in advance
- Chop cilantro and slice garnishes the morning of serving (store in the refrigerator)
When reheating the fully prepared soup, warm it gently over medium-low heat, stirring occasionally to prevent the cream from separating. If the soup thickens too much during storage, thin it with a little additional chicken broth while reheating.
Storing Leftovers
Properly storing leftover White Chicken Chili Soup ensures food safety while preserving its delicious flavor. Always cool the soup to room temperature before refrigerating, but don’t leave it out longer than two hours to prevent bacterial growth.
Store cooled soup in airtight containers, leaving some headspace for expansion. Glass containers work best for preventing staining and maintaining flavor integrity. Properly stored, White Chicken Chili Soup will keep in the refrigerator for 3-4 days.
When reheating single portions, microwave on 70% power, stirring every 30 seconds until heated through (about 2 minutes total for a single serving). For larger portions, reheat gently on the stovetop over medium-low heat, stirring occasionally to ensure even warming and prevent the bottom from scorching.
If you notice any separation after refrigeration, simply whisk the soup gently while reheating to recombine the ingredients. A splash of fresh cream or broth can help restore the original consistency if needed.
Freezing White Chicken Chili Soup
White Chicken Chili Soup freezes beautifully with a few adjustments. For best results, prepare the recipe through adding the beans and corn, but omit the dairy components (cream and cream cheese). Cool the soup completely before freezing.
Portion the cooled soup into freezer-safe containers, leaving about an inch of headspace to allow for expansion. Alternatively, freeze flat in gallon-sized freezer bags for space-efficient storage. Label with the date and contents, as the soup will maintain best quality for up to 3 months.
To thaw, transfer the frozen soup to the refrigerator 24 hours before needed. Reheat gently on the stovetop until simmering, then add the cream, cream cheese, lime juice, and fresh cilantro as directed in the original recipe. This method prevents the dairy from separating or developing a grainy texture during freezing and thawing.
Pro Tip: If you’re making this recipe specifically for freezing, consider slightly undercooking the beans. They’ll finish cooking during reheating, preventing them from becoming too soft after freezing and thawing.
Serving Suggestions
White Chicken Chili Soup is a versatile dish that works well as a standalone meal or as part of a larger spread. For a complete dining experience, consider these serving ideas:
Serve in warmed bowls with a variety of toppings set out buffet-style so everyone can customize their bowl. Essential toppings include:
- Crushed tortilla chips or strips for crunch
- Diced or sliced avocado for creaminess
- Shredded Monterey Jack or pepper jack cheese
- Dollops of sour cream
- Fresh cilantro leaves
- Lime wedges for brightness
For sides that complement the soup beautifully, consider:
- Warm cornbread or cornbread muffins with honey butter
- A simple green salad with citrus vinaigrette
- Grilled flour tortillas
- Tex-Mex rice for heartier appetites
Beverage pairings that work particularly well include:
- Mexican lager with a lime wedge
- Crisp Sauvignon Blanc or unoaked Chardonnay
- Sparkling water with lime
- Homemade horchata for a non-alcoholic option
Serve the soup hot but not scalding (around 160°F is ideal), which allows the flavors to fully express themselves while being comfortable to eat. For a special presentation, serve in hollowed-out bread bowls made from small sourdough rounds.
FAQ
Can I make White Chicken Chili Soup in a slow cooker?
Absolutely! Add all ingredients except cream, cream cheese, lime juice, and cilantro to your slow cooker. Cook on low for 6-7 hours or high for 3-4 hours until chicken is tender. Remove chicken, shred it, and return to the pot. Stir in cream, cream cheese, lime juice, and cilantro during the last 30 minutes of cooking. This method develops even deeper flavor.
What can I substitute for heavy cream to make this lighter or dairy-free?
For a lighter version, substitute the heavy cream with half-and-half or evaporated milk. For dairy-free, use full-fat coconut milk and dairy-free cream cheese alternative. The soup won’t be as rich but will still have a creamy texture. Another option is to puree an additional cup of beans with some broth and add this back to the soup for creaminess without dairy.
My soup is too thin. How can I thicken it?
The easiest method is to mash some of the beans against the side of the pot with the back of a spoon. Alternatively, you can remove a cup of soup (solids and liquid), puree it, and stir it back into the pot. For a more substantial thickening, make a slurry with 1 tablespoon cornstarch and 2 tablespoons cold water, then stir into the simmering soup until thickened.
Can I use rotisserie chicken to save time?
Yes, using pre-cooked rotisserie chicken is a great time-saver! Skip the step of cooking raw chicken in the broth, and instead, add about 3-4 cups of shredded rotisserie chicken when you add the beans and corn. This still allows the chicken to absorb flavor while saving approximately 20 minutes of cooking time.
Why did my cream cheese clump instead of blending smoothly?
This typically happens when cream cheese is too cold or when it’s added to very hot soup. To prevent clumping, ensure your cream cheese is at room temperature before adding. Cut it into small cubes and gradually add them while the soup is at a very low simmer, whisking constantly until smooth. If clumping occurs, you can use an immersion blender for a few pulses to smooth it out.
