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  • Writer's pictureJenny Gruben

Recipe: "White Chicken Chili" Soup

Updated: Jan 25

White Chicken Chili Soup

Cozy up on a cold, rainy day with this delicious "White Chicken Chili" Soup, a fun spin on my White Chicken Chili recipe. This crowd pleasing hearty soup will keep you full and reheats very well, giving you lunch all week!

"White Chicken Chili" Soup Recipe

Here's what you need:

  • 1-1 1/2 pounds chopped or shredded chicken (see tips below)

  • 8c chicken broth

  • 2 cans Cannellini beans, drained and rinsed

  • Med-large onion, diced (yellow or white, I recommend yellow)

  • 1 can sweet corn

  • 1 7oz jar of diced green chilis

  • 1/2 c heavy cream

  • 1/4c freshly diced cilantro (save half to add at the end off heat)

  • 2-4 tsp minced garlic (to your preference - I'd start with two if you don't love garlic)

  • 1-2tbsp chili powder

  • 1-2tbsp ground cumin

  • 1tbsp ground or freshly diced oregano

  • 1-2tbsp extra virgin olive oil

  • Salt & Pepper to taste (personally I don't add salt, only pepper)

  • Dash cayenne powder (optional)

Optional Toppings:

  • Shredded Mexican cheese

  • Diced Roma tomato

  • Sliced or diced avocado

  • Tortilla strips or Fritos (zest it up with Chili Cheese Fritos!)

  • Sour cream

  • Fresh jalapeño slices


Heat olive oil in Dutch oven over medium heat. Add onion, 1tbsp chili powder and 1tbsp cumin. Cook onion until softened and starting to lightly brown on edges for the best flavoring (5-7m). Add garlic and cook until fragrant (est 1m). Add 4c chicken broth, cannellini beans, oregano, and chilis. Cook on medium 10-20m. Add chicken, remaining 4c of chicken broth, half of the cilantro and cook on low for an additional 20m. Add cream and remaining chili powder, cumin, pepper, and cayenne and salt if adding, to taste. Simmer 5m and serve. Add additional cilantro off heat.

You should absolutely not miss out on the fresh tomatoes and avocado on top! I usually add some shredded cheese as well. Add tortilla strips if you want a crunch and jalapeno slices for an extra little kick.

Tips from your Top Goose:

  • For a heartier option, add a carrot and celery rib, finely sliced when you add the beans.

  • Chicken options: Honestly my favorite time saver for full flavored chicken is to use the meat from one rotisserie chicken. Alternatively, you can also use bone-in chicken or boneless, skinless chicken breasts. For these two options, start with the olive oil, add the chicken and brown 2-3 minutes on both sides, remove and set chicken aside in bowl, then add the chicken in when you add the beans (along with any gathered juices) until chicken is cooked to 165 degrees. Remove and chop/shred chicken to bite size pieces and return to soup.

  • Dice up your onion in seconds (and avoid the tears!) with my FAVORITE staple in the kitchen, my beloved Ninja Food Processor. This will change your life, trust me! Check out this review from our Head Honker.

  • These amounts are suggestions. Play around and see what you like best - more or less seasonings, cream cheese instead of cream to thicken it up more, etc.

Store leftovers in the fridge for up to 4-5 days. Reheats well on the stove or in the microwave.

Find helpful product reviews on many of our favorite go-to products in The Silly Goose kitchen from our very own Head Honker at!

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