Description
This luxuriously creamy soup brings together tender shredded chicken, hearty white beans, and sweet corn in a velvety, spiced broth. It’s the perfect comfort food for chilly winter nights, offering all the warmth of traditional chili with a rich, satisfying twist that the whole family will love.
Ingredients
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 2 jalapeño peppers, seeded and minced
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 2 (4 oz) cans mild diced green chiles, undrained
- 1 (15 oz) can whole kernel corn, drained
- 2 (15 oz) cans Cannellini or Great Northern beans, drained and rinsed
- 1.5 lbs boneless, skinless chicken breasts
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp chili powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper (optional)
- 4 oz cream cheese, softened and cubed
- 1/2 cup heavy cream or half-and-half
- Juice of 1/2 lime
Instructions
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- Add the diced onion and minced jalapeño, sauté for 4–5 minutes until the onion is translucent and soft.
- Stir in the minced garlic, cumin, oregano, chili powder, salt, pepper, and cayenne, cooking for 1 minute until fragrant.
- Pour in the chicken broth, green chiles (with their juices), drained corn, and rinsed white beans.
- Add the raw chicken breasts directly into the pot; bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
- Check that the chicken is cooked through to an internal temperature of 165°F (74°C).
- Remove the chicken from the pot and shred it into bite-sized pieces using two forks.
- While the chicken is out, stir the softened cream cheese cubes into the hot soup until fully melted and smooth.
- Stir in the heavy cream and lime juice, whisking gently to combine everything into a creamy broth.
- Return the shredded chicken to the pot and simmer uncovered for another 5–10 minutes to thicken slightly.
- Taste and adjust salt or lime juice as needed before serving hot.
Notes
- Use leftover rotisserie chicken instead of raw breasts; add it in step 10 to heat through.
- Swap heavy cream with sour cream or Greek yogurt for a tangy, lighter finish; add off the heat.
- Replace Cannellini beans with Navy beans or chickpeas.
- Add diced bell peppers with the onions for extra crunch.
- Use vegetable broth instead of chicken broth for a different flavor base.
- Lightly mash about 1/2 cup of beans before adding them for a thicker soup.
- Soften the cream cheese completely before adding it to prevent clumping.
- Store leftovers in the refrigerator for up to 4 days.
- Freeze for up to 3 months; whisk well upon reheating as the texture may separate slightly.
- Reheat gently on the stovetop over low heat to prevent dairy from curdling.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American