White chicken chili soup is creamy, comforting, and lightly spicy. It relies on tender chicken, white beans, green chiles, aromatics, and warm spices. Unlike red chili, it uses chicken broth instead of tomatoes. The result is a hearty, soup-like bowl that still tastes like chili.
Why you’ll love it
- It cooks in under an hour.
- Uses pantry staples.
- It scales well for meal prep.
- It freezes beautifully.
What is white chicken chili soup?
This soup blends chili technique with soup texture. You sweat onions and garlic. Then you bloom spices. Next you simmer shredded chicken with white beans and green chiles in broth. Finally, you finish with creaminess for body and balance.
Ingredients
Yields 6 hearty bowls
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cans (4 oz each) diced green chiles, mild
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp dried oregano
- 1/2 tsp chili powder (or ancho)
- 4 cups low-sodium chicken broth
- 2 cans (15 oz each) cannellini or great northern beans, rinsed
- 3 cups cooked shredded chicken (rotisserie works)
- 1/2 tsp kosher salt, to taste
- 1/4 tsp black pepper
- 1/2 cup sour cream (or Greek yogurt)
- 4 oz cream cheese, softened (optional, for extra creaminess)
- Juice of 1/2 lime
Toppings
- Fresh cilantro, chopped
- Sliced jalapeño (optional)
- Shredded Monterey Jack or pepper Jack
- Crushed tortilla chips
- Avocado slices
Substitutions: Use navy beans for a thinner body, or add 1/2 cup corn for sweetness. Swap sour cream with Greek yogurt for higher protein.
Step-by-step instructions for White chicken chili soup
- Sweat aromatics. Heat olive oil in a pot over medium heat. Add onion. Cook for 4–5 minutes. Stir in garlic. Cook 30 seconds.
- Bloom spices. Add cumin, coriander, oregano, and chili powder. Stir 30–45 seconds until fragrant.
- Build the base. Add green chiles and broth. Bring to a gentle boil.
- Add beans and chicken. Stir in beans and shredded chicken. Reduce to a lively simmer. Cook 12–15 minutes.
- Make it creamy. Lower heat. Whisk in sour cream and cream cheese until smooth. Do not boil after dairy goes in.
- Balance. Stir in lime juice. Taste and adjust salt and pepper.
- Serve. Ladle into bowls. Add toppings.
Slow cooker option
- Add onion, garlic, spices, green chiles, beans, chicken, and broth to the slow cooker.
- Cook on LOW 5–6 hours or HIGH 2.5–3 hours.
- Stir in sour cream, cream cheese, and lime at the end. Heat 10 minutes more without boiling.
Instant Pot option
- Sauté onion and garlic on Sauté. Bloom spices 30 seconds.
- Add green chiles, beans, chicken, and broth. Seal and cook 8 minutes (Manual/Pressure). Natural release 10 minutes.
- Switch to Sauté (Low). Stir in sour cream, cream cheese, and lime. Heat gently.
Chef’s tips
- Do not boil dairy. Keep the finish silky by warming gently.
- Thicker body. Mash 1 cup of beans and stir back in.
- Spice control. Use hot green chiles or add cayenne for heat.
- Deeper flavor. Add 1 tsp chicken bouillon powder if your broth is mild.
- Freshness. Lime juice at the end brightens the pot.
Variations of White chicken chili soup
- Roasted poblano version. Char poblanos, peel, dice, and replace canned chiles.
- Corn + cilantro. Stir in 1 cup corn during the last 5 minutes.
- No-dairy light version. Skip dairy; blend 1 cup soup and return for body.
- Turkey swap. Use leftover turkey after holidays.
- Extra protein. Stir in 1 cup cooked quinoa at the end.
Serving ideas for White chicken chili soup
- Serve with warm tortillas or cornbread.
- Add a simple green salad with lime vinaigrette.
- Offer a toppings bar for a crowd.
Love this cozy bowl? For another comforting classic, see (Creamy Tortellini Soup). It features tender cheese tortellini in a velvety broth—perfect alongside your White Chicken Chili Soup.
Storage and freezing
- Fridge: 4 days in airtight containers.
- Freeze: Up to 2 months. For best texture, freeze before adding dairy; add after reheating.
- Reheat: Low heat on stove; add broth if too thick.
Nutrition (estimate per serving, 1/6 of recipe)
~390 kcal; 31 g protein; 18 g fat; 26 g carbs; 5 g fiber; 900 mg sodium (varies with broth, dairy, and toppings).
Troubleshooting
- Too thin? Simmer uncovered 5–10 minutes or mash beans.
- Too thick? Add warm broth in small splashes.
- Grainy dairy? Heat gently and whisk; avoid boiling.
- Flat flavor? Add 1/4 tsp salt and more lime.
Frequently Asked Questions
Quick answers to common questions.
-
Can I use raw chicken instead of cooked?
Yes. Simmer 1 lb raw chicken breasts in the broth for 12–15 minutes until 165°F (74°C). Rest, shred, and return to the pot before adding dairy. -
How do I make it spicier?
Use hot green chiles, add 1 diced jalapeño with the onions, or stir in 1/8–1/4 tsp cayenne at the spice-blooming step. -
Can I make it dairy-free?
Yes. Skip sour cream and cream cheese. Blend 1 cup of the soup and stir it back to thicken naturally. Finish with extra lime. -
Will it freeze well?
Best practice is to freeze before adding dairy. Reheat gently, then add sour cream and cream cheese. If freezing leftovers with dairy, thaw in the fridge and reheat very gently to avoid curdling. -
How can I thicken the soup?
Mash 1 cup beans and stir back, simmer uncovered 5–10 minutes, or add a small slurry (1 tsp cornstarch + 1 tbsp cold water), then simmer briefly.
Make-ahead plan
Cook up to step 4 the day before. Chill quickly. Reheat on low, then add dairy and lime right before serving to keep it silky.
Cost saver tips related to White chicken chili soup
- Use dry beans you cook ahead.
- Buy family-pack chicken and freeze in portions.
- Swap pepper Jack with Monterey Jack on sale.
White Chicken Chili Soup
Ingredients
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cans (4 oz) diced green chiles, mild
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp dried oregano
- 1/2 tsp chili powder (or ancho)
- 4 cups low-sodium chicken broth
- 2 cans (15 oz) white beans, rinsed
- 3 cups cooked shredded chicken
- 1/2 tsp kosher salt, to taste
- 1/4 tsp black pepper
- 1/2 cup sour cream (or Greek yogurt)
- 4 oz cream cheese, softened (optional)
- Juice of 1/2 lime
Tip: For extra body, mash 1 cup of beans and stir back in.
Instructions
- Warm oil in a pot over medium heat. Sauté onion 4–5 minutes. Add garlic 30 seconds.
- Stir in cumin, coriander, oregano, and chili powder; bloom 30–45 seconds.
- Add green chiles and broth; bring to a gentle boil.
- Stir in beans and chicken. Simmer 12–15 minutes.
- Lower heat. Whisk in sour cream and cream cheese until smooth. Do not boil.
- Finish with lime juice, salt, and pepper. Serve hot with toppings.
Slow cooker: Add everything except dairy and lime; cook LOW 5–6 h or HIGH 2.5–3 h. Stir in dairy + lime to finish.
Chef’s Notes
Spice: Add diced jalapeño with onion, or a pinch of cayenne with the spices.
Thickness: Simmer uncovered a few minutes, or mash some beans.
Freezing: Best to freeze before adding dairy; stir dairy in after reheating.
Nutrition (per serving)
Estimates only. Values vary with ingredients and toppings.
