Description
Indulge in the ultimate comfort food with our 30-minute White Chicken Chili Soup. Bursting with tender chicken, a creamy broth, and vibrant flavors, this easy-to-make recipe is perfect for a quick weeknight meal.
Ingredients
– 1 lb boneless, skinless chicken breasts, diced
– 1 onion, diced
– 3 cloves garlic, minced
– 1 jalapeño, seeded and diced (optional)
– 2 cans (15 oz each) white beans, drained and rinsed
– 4 cups low-sodium chicken broth
– 1 tsp ground cumin
– 1 tsp dried oregano
– 1/2 tsp ground coriander
– 1/4 tsp cayenne pepper (or to taste)
– Salt and black pepper to taste
– Toppings: diced avocado, shredded cheese, chopped cilantro, lime wedges
Instructions
1. – In a large pot or Dutch oven, sauté the onion and garlic over medium heat until softened, about 5 minutes.
2. – Add the diced chicken and cook until no longer pink, about 5-7 minutes.
3. – Stir in the jalapeño (if using), white beans, chicken broth, cumin, oregano, coriander, and cayenne. Season with salt and pepper to taste.
4. – Bring the soup to a simmer and cook for 15-20 minutes, or until the chicken is cooked through and the flavors have melded.
5. – Serve the white chicken chili soup hot, topped with diced avocado, shredded cheese, chopped cilantro, and a squeeze of lime juice.
Notes
– For a creamier texture, you can blend or mash some of the white beans before adding them to the soup.
– Adjust the spice level by adding more or less jalapeño or cayenne pepper.
– This soup can be made ahead and stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Prep Time: 10
- Cook Time: 20
- Category: Soup
- Method: Stovetop
- Cuisine: American