Spicy White Chicken Chili Soup
A comforting, mildly spicy white chicken chili soup that's creamy, protein-packed, and easy to whip up on a weeknight. The combination of tender chicken, white beans, green chiles, and a touch of heat makes it a satisfying bowl that freezes well and adapts to what you have on hand.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup shredded cooked chicken (or a rotisserie chicken)
- 2 cups vegetable or chicken broth
- 2 cups white beans (cannellini or great northern), drained and rinsed
- 1 can (4 oz) green chiles, diced
- 1 cup sour cream or Greek yogurt
- 1 cup shredded Monterey Jack or pepper jack cheese (optional, for topping)
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes (adjust to heat preference)
- to taste salt and freshly ground black pepper
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
- 1 lime cut into wedges (optional, for serving)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and cook, stirring occasionally, until it turns translucent and fragrant—about 5 minutes.
- Add the minced garlic and cook for about 30 seconds more, just until the aroma blooms. If you like a deeper onion flavor, you can sauté a bit longer, letting the edges caramelize lightly.
- Stir in the cumin, smoked paprika, and red pepper flakes. Let the spices toast for about 30 seconds to wake up their flavors.
- Pour in the broth and add the rinsed white beans and green chiles. Bring the mixture to a gentle simmer.
- Add the shredded chicken and reduce the heat to a steady simmer. Let it cook for 5 to 7 minutes so the flavors meld together.
- Turn off the heat. Stir in the sour cream or Greek yogurt until the soup is creamy and smooth. If you’re using cheese, you can sprinkle it in now or reserve it for topping.
- Taste and adjust the seasoning with salt and pepper. If the chili is too thick for your liking, splash in a little more broth or water until it reaches your preferred consistency.
- Serve hot. Garnish with shredded cheese, chopped cilantro, and a squeeze of lime juice if you like. A crusty slice of bread or warm tortillas makes a great accompaniment.