White Chili Soup

Jennifer H


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 ohsodelicioso.com


☆☆☆☆☆ 0 votes

15 Min
45 Min
Stove Top


  • 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.

Printable Recipe Card

About White Chili Soup

Main Ingredient: Chicken
Regional Style: American
Dietary Needs: Low Fat

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