Every now and then, we all crave something warm, comforting, and packed with flavor. This white chicken chili soup is your answer to those chilly evenings when only a bowl of hearty soup will do. It’s creamy, it’s spicy, and it’s downright delicious.
Why This Recipe Works
- It’s a one-pot wonder, meaning less cleanup and more time enjoying your meal.
- The combination of tender chicken, creamy beans, and just the right amount of spice creates a perfect balance of flavors.
- It’s versatile! Serve it as is, or top it with your favorite garnishes for an extra kick.
- Perfect for meal prep – it tastes even better the next day.
- It’s a crowd-pleaser, guaranteed to warm up any gathering.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper (optional for extra heat)
- 4 cups chicken broth
- 2 cans (15 oz each) white beans, drained and rinsed
- 1 can (4 oz) diced green chilies
- 1 cup sour cream
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Equipment Needed
- Large pot or Dutch oven
- Wooden spoon
- Measuring cups and spoons
- Knife and cutting board
Instructions
Step 1: Sauté the Aromatics
Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant. This is the flavor base of your soup, so don’t rush it. Tip: If the garlic starts to brown too quickly, lower the heat to prevent bitterness.
Step 2: Brown the Chicken
Add the chicken pieces to the pot, seasoning with salt and pepper. Cook until the chicken is no longer pink on the outside, about 5 minutes. You don’t need to cook it through completely at this stage. Tip: Cutting the chicken into uniform pieces ensures even cooking.
Step 3: Spice It Up
Sprinkle the cumin, oregano, chili powder, and cayenne pepper over the chicken. Stir well to coat the chicken in the spices. Cooking the spices for a minute or two helps to release their flavors, making your soup even more aromatic.
Step 4: Simmer the Soup
Pour in the chicken broth, add the white beans and green chilies. Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes. The soup should thicken slightly, and the flavors will meld together beautifully. Tip: For a thicker soup, mash some of the beans against the side of the pot.
Step 5: Finish with Creaminess
Stir in the sour cream until fully incorporated. Let the soup heat through for another 5 minutes. Adjust the seasoning with salt and pepper if needed. Serve hot, garnished with fresh cilantro and lime wedges on the side.
Tips and Tricks
For those looking to elevate their white chicken chili, consider these advanced tips. First, for a deeper flavor, roast your chicken before adding it to the soup. Second, if you’re short on time, a rotisserie chicken works wonderfully – just shred it and add it towards the end of cooking. Third, for an extra creamy texture, blend a portion of the soup and stir it back in. Lastly, don’t skip the garnishes! They add freshness and brightness that balances the richness of the soup.
Recipe Variations
- Make it vegetarian by substituting the chicken with extra beans and adding more vegetables like corn and bell peppers.
- For a dairy-free version, use coconut milk instead of sour cream.
- Add more heat with additional cayenne pepper or diced jalapeños.
- Incorporate different beans like chickpeas or black beans for a twist on the classic.
- Top with avocado or cheese for added richness.
Frequently Asked Questions
Can I make this soup in a slow cooker?
Absolutely! Follow the first three steps in a skillet, then transfer everything to your slow cooker along with the broth, beans, and chilies. Cook on low for 6-8 hours or high for 3-4 hours. Stir in the sour cream just before serving.
How can I store leftovers?
Store the cooled soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a little broth if the soup has thickened too much.
Can I freeze this soup?
Yes, but it’s best to freeze it before adding the sour cream. Thaw in the refrigerator overnight, reheat, and then stir in the sour cream.
Summary
This white chicken chili soup is the perfect blend of creamy, spicy, and comforting. With simple ingredients and easy steps, it’s a must-try for any soup lover. Don’t forget to customize it with your favorite toppings!
