Creamy White Chicken Chili Soup
This creamy white chicken chili soup is cozy, comforting, and ready in about 30 minutes. Tender shredded chicken, white beans, green chiles, and a silky broth come together for a lightly spiced bowl of ridiculicious comfort. Make it on the stovetop, in the crockpot, or with leftover or rotisserie chicken for an easy weeknight dinner or game day favorite.
Equipment
- Crockpot if using crockpot method
Ingredients
- 1 tbsp olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 1 jalapeño finely diced (optional for medium spice)
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp dried oregano
- 1 tsp salt adjust to taste
- ½ tsp black pepper
- 1 4 oz can diced green chiles
- 2 chicken breasts skinless chicken breasts (or 3 cups shredded cooked chicken — see notes)
- 4 cups chicken broth
- 3 15 oz cans white beans (Cannellini or Great Northern), drained and rinsed
- 1 cup heavy cream or half & half
- Juice of 1 lime
- Optional Add-ins:
- 1 cup corn frozen,canned, or fresh
- 1 cup Monterey Jack or Pepper Jack shredded
Instructions
Stovetop Method
- Heat olive oil in a large pot over medium heat. Add diced onion, garlic, and jalapeño; sauté until softened and fragrant, about 3–4 minutes.
- Stir in cumin, chili powder, oregano, salt, and pepper to bloom the spices.
- Place raw chicken breasts into the pot. Pour in chicken broth and green chiles. Bring to a gentle simmer.
- Simmer for 20–25 minutes, or until the chicken is cooked through and tender.
- Remove chicken, shred with two forks, then return it to the pot.
- Stir in white beans and heavy cream. (Add optional corn or cheese at this stage, if using.) Simmer an additional 5–10 minutes until fully heated and creamy.
- Stir in lime juice, taste, and adjust seasonings as needed. Serve hot with toppings of choice.
Crockpot Method
- Add all ingredients except heavy cream and lime juice to the slow cooker.
- Cook on LOW 6–7 hours or HIGH 3–4 hours.
- Shred chicken, return to pot, stir in heavy cream and lime juice just before serving.
- Rotisserie or Pre-Cooked Chicken (Quick Method):
- Sauté onion, garlic, and jalapeño in olive oil.
- Add broth, green chiles, beans, and seasonings. Simmer for 10 minutes.
- Stir in 3 cups shredded rotisserie or leftover/pre-roasted chicken and heavy cream.
- Heat through for 5–10 minutes, then finish with lime juice.
Notes
When it comes to the nutrition information provided for recipes, it’s important to keep in mind that it’s just an estimate. The actual nutritional values can vary based on the specific ingredients and brands you use. Be mindful that any nutritional information provided is intended as a general guideline rather than exact values.
📌 Notes:
- Using pre-roasted or leftover chicken: If you’ve pre-roasted chicken breasts or are using leftover cooked chicken, shred it and add it when the beans and cream are added (step 6 in stovetop instructions).
- Thickening tip: For a thicker chili, mash some beans with a fork before adding.
- Spice level: Omit jalapeño for mild, or add cayenne or hot sauce for extra heat.
- Freezing: Cool completely and freeze in airtight containers for up to 2 months.
Nutrition
Serving: 1servingCalories: 359kcalCarbohydrates: 10gProtein: 24gFat: 25gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.01gCholesterol: 113mgSodium: 1230mgPotassium: 471mgFiber: 1gSugar: 4gVitamin A: 968IUVitamin C: 5mgCalcium: 191mgIron: 1mg
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