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White Chicken Chili Soup

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A creamy, comforting twist on classic chili featuring shredded chicken, white beans, and warm spices. Perfect for picky eaters and full of flavor.

Ingredients

Scale
  • 1–1 1/2 lb boneless, skinless chicken breasts or thighs, cooked and shredded
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1–2 jalapeños, seeded and chopped (optional for heat)
  • 2 cans (15 oz) white beans, drained and rinsed (cannellini or great northern)
  • 4 cups low-sodium chicken broth
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • Salt and black pepper to taste
  • 1/2 cup corn (fresh, frozen, or canned)
  • 1/4 cup chopped fresh cilantro or parsley
  • 1 lime, juiced
  • 1/2 cup plain Greek yogurt or light sour cream (optional, for creaminess)

Instructions

  1. Heat olive oil in a large pot over medium heat. Add the diced onion and cook until softened, about 5 minutes.
  2. Add garlic and jalapeño, cook for 1 minute until fragrant.
  3. Stir in cumin and oregano, then add the drained beans and corn. Cook for 2 minutes.
  4. Pour in chicken broth and bring to a gentle simmer. Add cooked shredded chicken. Simmer for 10–12 minutes so flavors meld.
  5. Remove about 1 to 1 1/2 cups of soup and blend until smooth, then return to pot for a creamier texture. (Or mash some beans with a potato masher.)
  6. Reduce heat, stir in Greek yogurt or sour cream if using. Add lime juice and chopped herbs. Season with salt and pepper to taste. Serve hot with toppings like cilantro, avocado, or tortilla strips.

Notes

For a dairy-free version, swap Greek yogurt with a dairy-free yogurt or omit. To make it vegetarian, replace chicken with firm tofu, extra white beans, or mushrooms.

Nutrition

Find it online: https://diyprzepisy.com/white-chicken-chili-soup/

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