Real Recipes From Real Home Cooks ®

white chili soup

Recipe by
Jennifer R
Portland, OR

I love a great soup that can be made on a weeknight, and this fits the bill! The chicken cooks in the soup, so there's no need for pre-cooking. I like to use mild chilis, but if you like a little zip in your bowl, feel free to use the hot ones! Top with avocado, cheese, sour cream, cilantro - your imagination is the limit. The Cojita adds quite a bit of salt, so keep this in mind as you are preparing and be sure to sample often! Adapted from

yield 4 -6
prep time 15 Min
cook time 45 Min
method Stove Top

Ingredients For white chili soup

  • 2 Tbsp
    olive oil
  • 1
    medium yellow onion, diced
  • 3-4 clove
    garlic, minced
  • 2
    14.5 oz cans chicken broth
  • 1 1/2 tsp
    ground cumin
  • 1 tsp
    chili powder
  • 1 tsp
    garlic salt
  • 1 1/2 tsp
    mexican oregano
  • 1
    4 oz can fire-roasted green chilis, diced
  • 2-3
    boneless, skinless chicken breasts, cut into bite size pieces
  • 2
    15 oz cans white beans, rinsed and drained
  • 1 1/2 c
    fat-free sour cream
  • 1/2 c
    heavy cream
  • 1/2 c
    shredded cojita or colby jack

How To Make white chili soup

  • 1
    Add olive oil to a deep pot over medium heat. Add onion and garlic and saute until onion is soft, about 5 minutes.
  • 2
    Add chicken broth, cumin, chili powder, garlic salt, oregano, fire-roasted chilis and chicken. Bring to a boil, then reduce heat and simmer, covered, 30 minutes.
  • 3
    Remove lid and add beans, sour cream and heavy cream. Simmer 10 minutes or until heated through.
  • 4
    Use the small size grater to grate Cojita. Sprinkle over top.