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White Chicken Chili Soup - Cozy, Creamy, and Comforting

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Olive oil – for sautéing
  • Yellow onion, finely chopped
  • Garlic, minced (3–4 cloves)
  • Jalapeño or serrano, seeded and minced (optional for heat)
  • Canned diced green chiles (4–7 ounces)
  • Ground cumin
  • Ground coriander
  • Dried oregano (Mexican if available)
  • Chili powder or ancho chili powder (optional, for warmth)
  • Chicken broth (low-sodium preferred)
  • Cooked chicken, shredded or diced (rotisserie works great)
  • White beans (cannellini or Great Northern), drained and rinsed
  • Cream cheese or heavy cream (or plain Greek yogurt for a lighter option)
  • Corn (frozen or canned, optional for sweetness)
  • Lime juice and lime zest
  • Fresh cilantro, chopped
  • Salt and black pepper, to taste
  • Toppings: avocado, shredded Monterey Jack or pepper jack, crushed tortilla chips, sliced jalapeños, more cilantro

Method
 

  1. Sauté the aromatics. Heat olive oil in a large pot over medium heat. Add onion and a pinch of salt. Cook 4–5 minutes until softened. Stir in garlic and jalapeño, and cook 1 minute until fragrant.
  2. Bloom the spices. Add cumin, coriander, oregano, and a small pinch of chili powder if using. Stir for 30 seconds to wake up the flavors.
  3. Add chiles and broth. Stir in the canned green chiles and pour in the chicken broth. Bring to a gentle simmer.
  4. Bean boost. Add the white beans. For a thicker, creamier body, mash about 1 cup of beans with a fork and stir them in, or use an immersion blender for a few quick pulses.
  5. Chicken and corn. Add the shredded chicken and corn (if using). Simmer 10–15 minutes to let everything marry.
  6. Creamy finish. Reduce heat to low. Stir in softened cream cheese or heavy cream until smooth. If using Greek yogurt, remove the pot from heat and let it cool a minute before whisking it in to prevent curdling.
  7. Brighten and season. Add lime zest and juice. Taste and adjust with salt and pepper. If you want more heat, stir in a pinch of cayenne or hot sauce.
  8. Serve with toppings. Ladle into bowls and top with cilantro, avocado, shredded cheese, and crushed tortilla chips. A final squeeze of lime is excellent.