Juicy chicken is simmered with onions, garlic, and aromatic spices to create a savory base. White beans add a creamy texture and satisfying heartiness, while green chilies provide a gentle kick without overwhelming the dish.
A blend of cream cheese and milk creates a smooth, velvety broth that perfectly complements the tender chicken and vegetables. Fresh cilantro and a squeeze of lime brighten the flavors, making every spoonful rich, creamy, and refreshing.
Serve White Chicken Chili Soup with tortilla chips, cornbread, warm crusty bread, or your favorite toppings such as shredded cheese, sour cream, sliced avocado, or jalapeños for a complete and satisfying meal.
Olive oil – 2 tablespoons , Onion – 1 medium (chopped) , Garlic – 3 cloves (minced)
Boneless, skinless chicken breasts – 1 lb (450 g), diced , Chicken broth – 4 cups , Cannellini beans or Great Northern
Green chilies – 1 can (4 oz / 115 g), diced , Sweet corn – 1 cup (fresh, frozen, or canned) , Cream cheese – 8 oz (225 g), softened and cubed
Whole milk – 1 cup , Ground cumin – 2 teaspoons , Chili powder – 1 teaspoon
Dried oregano – 1 teaspoon , Salt – 1 teaspoon, or to taste
Black pepper – ½ teaspoon , Lime juice – 1 tablespoon
Fresh cilantro – 2 tablespoons (chopped, for garnish)
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