For me, Sunday soups will always have a nostalgic place embedded in my core memories. Chili, chicken noodle soup, pea soup—whatever it was, the aroma would fill the house all afternoon long while Brett Favre was tossing TDs to whoever was open (which was sometimes the opposing team, lol).
Those are the same types of memories I am trying to build with my family, and especially with the kiddos (minus the Packers interceptions). If you haven’t tried white chicken chili, this is a recipe that needs to make it into your fall or winter rotations.
The instructions I have written down below are for a quick version, meaning the soup cooks in 45 minutes. However, if you are like us, you can let the flavors blend together for a few hours as well. The key here is adding everything except the cream cheese and letting it simmer on low after bringing to a boil. You may need to add a little more broth at the end, but the chicken, beans, and broth will absorb so much more flavor. When you are ready, add the cream cheese until melted, and eat!
As always, I will now walk through a few of the key ingredients and cooking tips to help you crush this meal and be the dinner time hero:
- Chicken – You really have two options when it comes to the chicken: Rotisserie or homemade. If you are in a time crunch, the rotisserie option will work just fine! When I have the time, I like to season, cook, and shred my own chicken. Whatever you choose, it will turn out great!
- Beans / Corn – Don’t like the bean choice? Change it. Want more corn or beans? Add more!! My recipes don’t have to be followed perfectly; add more or less of anything you like to ensure it comes out perfect for you!
Toppings – Again, this is an area where you can get creative and make this soup perfect to your liking. For us, some avocados, 3 pepper cheddar jack, and some tortilla chips were the perfect additions!
See below for full measurements and cooking instructions!
If you make this, please leave a comment or rate the recipe below! Also, feel free to leave a comment with anything else you want me to make! I love putting my spin on classic recipes or creating new ones!
Equipment
- Soup Pot Tucci
Ingredients
- 1 Tbsp. olive oil or butter
- 1 onion/shallot chopped
- 2 cloves garlic minced
- 2 cans chicken broth 14.5 oz
- 2 tsp. cumin
- 1 tsp. paprika
- ½ tsp. oregano
- ½ tsp. coriander
- ½ tsp. cayenne
- 1 tsp. salt
- ½ tsp. pepper
- 1 can diced green chiles 7 oz.
- 1 can cannellini beans
- 1 cup corn
- 8 oz. cream cheese cubed
- 2 cups cooked chicken rotisserie or homemade
- Toppings: Avocado cheese, chips, etc.
Instructions
- IF you aren’t using Rotisserie chicken, season your chicken breasts (salt, pepper, garlic powder), then cook fully through in your soup pot, remove, and let rest.
- In your soup, cook the onion/shallot and minced garlic in the oil and butter.
- Add the broth, cumin, paprika, oregano, coriander, cayenne, S&P, and green chiles.
- Bring to a boil, then cover and simmer for 15 minutes.
- Add the beans, corn (adding more if you prefer), shredded chicken, and cream cheese.
- Once melted, add the soup to a bowl and top with avocado, shredded cheese, tortilla chips, and anything else you want!
- Enjoy!
