Creamy White Chicken Chili Soup

Ingredients

For the soup

• 2 cups cooked, shredded chicken (about 300–350 g)

• 2 cans (15 oz / 425 g each) white beans, drained and rinsed

• 1½ cups sweet corn, drained if canned

• 1 small onion, finely chopped

• 3 garlic cloves, minced

• 1 can (4 oz / 113 g) diced green chiles

• 4 cups (950 ml) chicken broth

• 1 cup (240 ml) heavy cream

• 4 oz (113 g) cream cheese, softened

• 1 tbsp olive oil

• 1 tsp ground cumin

• 1 tsp chili powder

• ½ tsp dried oregano

• ½ tsp paprika

• ½ tsp black pepper

• Salt, to taste

• 1 tbsp fresh lime juice

Optional toppings

• Crumbled cotija or feta cheese

• Fresh cilantro, chopped

• Sliced jalapeños

• Lime wedges

• Tortilla strips or crushed tortilla chips

Instructions

1. Prepare the ingredients: Drain and rinse the white beans. Chop the onion and garlic, and shred the cooked chicken.

2. Sauté the onion: Heat olive oil in a large pot over medium heat. Add the onion and cook for 4–5 minutes until softened. Add garlic and cook for 30 seconds.

3. Add the seasonings: Stir in cumin, chili powder, oregano, paprika, and black pepper. Cook for about 30 seconds until fragrant.

4. Add broth, beans, and corn: Pour in the chicken broth. Stir in white beans, sweet corn, diced green chiles, and shredded chicken.

5. Simmer: Bring the soup to a gentle boil, then reduce the heat and simmer for 15 minutes so the flavors blend.

6. Make it creamy: Lower the heat. Add softened cream cheese in small pieces and stir until melted. Slowly pour in the heavy cream, stirring gently.

7. Adjust the texture: For a thicker soup, mash some of the white beans against the side of the pot and stir them back in. Simmer gently for another 3–5 minutes without boiling vigorously.

8. Finish with lime: Stir in fresh lime juice. Taste and adjust salt and pepper.

9. Garnish and serve: Ladle into bowls and top with cilantro, crumbled cheese, and a lime wedge. Serve warm.

Nutrition Information

Estimated per serving, assuming 6 servings and including cream and cream cheese but excluding toppings.

Nutrition varies with the broth, beans, dairy products, and toppings used.

Nut & Allergen Information

• Peanuts and tree nuts: Not intentionally included in the recipe.

• Dairy: Contains heavy cream and cream cheese; optional cotija or feta also contains milk.

• Possible gluten: The soup ingredients are generally gluten-free, but check packaged broth, green chiles, and seasonings.

• Soy: Check labels on packaged ingredients for soy or cross-contact warnings.

• Dairy-free option: Use an appropriate unsweetened plant-based cream and dairy-free cream cheese. The flavor and texture may differ.

• For anyone with food allergies, check every product label and cross-contact warning.

Q/S — Questions & Tips

Q: Can I use rotisserie chicken? Yes! Rotisserie chicken is a convenient shortcut. Add the shredded meat with the broth and beans.

Q: Can I make this without white beans? Yes, but the soup will be less hearty. You can substitute pinto beans or chickpeas.

Q: How do I make the soup thicker? Mash some of the beans, blend a small portion of the soup, or simmer gently for a few extra minutes.

Q: Can I make it spicy? Add cayenne pepper, extra chili powder, or chopped jalapeños.

Q: Can I prepare it ahead? Yes. Make the soup ahead and refrigerate it. Reheat gently, stirring frequently, and add a splash of broth if it thickens.

Q: How do I store leftovers? Refrigerate within 2 hours in an airtight container and use within 3–4 days. Reheat until steaming hot.

Q: Can I freeze it? You can, but cream-based soups may separate slightly after thawing. For the best texture, freeze the soup before adding the cream and cream cheese, then stir them in while reheating.

Chef’s tip: Mash a small portion of the white beans and finish the soup with fresh lime juice. The beans create a naturally thicker texture, while the lime balances the rich, creamy broth.