This White Chicken Chili Soup is creamy, cozy, and ready in under 30 minutes. Made with tender chicken, white beans, green chilies, and warm spices, it’s a quick one-pot dinner perfect for busy weeknights or cold evenings.
Why You’ll Love This Recipe
- Quick & easy ready in about 30 minutes
- Family-friendly and mild (easy to spice up if you want)
- Budget-friendly pantry ingredients
- Customizable with toppings and add-ins
Ingredients
For the Chili
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon paprika
- ¼ teaspoon oregano
- 2 cups cooked chicken, shredded or diced
- 2 (15 oz) cans white beans (cannellini or great northern), drained & rinsed
- 1 (4 oz) can diced green chilies
- 3 cups chicken broth
For Creaminess
- ½ cup cream cheese, softened
- ½ cup heavy cream or half-and-half
Optional Toppings
- Fresh cilantro
- Shredded Monterey Jack or cheddar cheese
- Sour cream
- Tortilla strips or crushed tortilla chips
- Lime wedges
Step-by-Step Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and cook for 3–4 minutes until soft.
- Stir in garlic, cumin, chili powder, paprika, and oregano; cook 30 seconds until fragrant.
- Add chicken, white beans, green chilies, and chicken broth. Stir well.
- Bring to a gentle simmer and cook for 10–12 minutes.
- Lower heat and stir in cream cheese until melted and smooth.
- Add heavy cream and simmer 3–5 minutes until creamy.
- Taste and adjust seasoning with salt and pepper. Serve warm.
Equipment
- Large pot or Dutch oven
- Cutting board
- Sharp knife
- Wooden spoon or spatula
- Measuring cups & spoons
Tips & Variations
- Spice it up: Add jalapeños, cayenne, or hot sauce
- Dairy-free: Use coconut milk and dairy-free cream cheese
- Low-carb: Skip beans or reduce to one can
- Thicker chili: Mash some beans before adding
- Storage: Refrigerate up to 4 days in an airtight container
- Reheating: Warm gently on the stovetop or microwave
Serving Suggestions
- Serve with warm cornbread or crusty bread
- Pair with a simple green salad
- Add a toppings bar for parties or game day
- Finish with a squeeze of fresh lime for brightness
Nutrition Facts (Approximate per serving)
- Calories: 420
- Protein: 34g
- Carbohydrates: 28g
- Fat: 20g
Conclusion
This White Chicken Chili Soup (Quick Version) proves you don’t need all day to make comfort food. Creamy, cozy, and incredibly easy, it’s a reliable go-to for weeknights, meal prep, or feeding a crowd. Save it, print it, and make it part of your regular rotation.
FAQ – White Chicken Chili Soup
Can I freeze this recipe?
Yes, but freeze before adding cream for best texture. Add cream when reheating.
How do I make it ahead of time?
Cook fully, cool, and refrigerate up to 3 days. Reheat gently.
Can I use rotisserie chicken?
Absolutely it’s perfect for this recipe.
Can I use a different cheese?
Yes, Monterey Jack, pepper jack, or cheddar all work well.
How do I thicken white chicken chili?
Mash some beans or simmer uncovered a few extra minutes.