WHITE CHICKEN CHILI SOUP: Cozy up to a Bowl of Savory Soup/Easy & Delicious Recipe Perfect for Fall

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack

Monterey jack is often less expensive and melts well.

Heat a large pot on the stove top over medium heat and melt the butter.

Add the diced onion and sauté until translucent, about a few minutes.

Add the minced garlic and stir.

Add the green chili (about half a cup) and stir.

Pour in the canned tomatoes and mix well.

Add the seasonings: cumin, chili powder, garlic powder, and salt.

Pour in the chicken broth.

Add the raw chicken breasts and bring to a rolling boil.

Once boiling, cover with a lid and lower the heat to simmer for about 30 minutes.

Remove the chicken from the pot and shred it using a knife and fork.

Return the shredded chicken to the pot.

Add the cream cheese (either diced small or whisked with a cup of hot chicken broth).

Add the canned corn (drained if desired) and the rinsed beans.

Stir everything together and let it simmer for another 10 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens