Creamy Chicken Bean Soup (Print Version)
# Ingredients:
→ For the Chili
01 -
2 cups cooked shredded chicken
02 -
2 cans (15 oz each) white beans, drained and rinsed
03 -
1 can (4 oz) green chilies
04 -
4 cups chicken broth
05 -
1 cup frozen corn (optional)
06 -
1 medium onion, diced
07 -
2 cloves garlic, minced
08 -
1 teaspoon ground cumin
09 -
1 teaspoon chili powder
10 -
1/2 teaspoon smoked paprika
11 -
4 oz cream cheese, softened
12 -
1/2 cup heavy cream
13 -
Salt and pepper to taste
→ Optional Garnishes
14 -
Shredded cheese
15 -
Chopped cilantro
16 -
Lime wedges
17 -
Sliced avocado
18 -
Tortilla strips
# Instructions:
01 -
In a large pot, sauté diced onion and minced garlic over medium heat until softened and fragrant, about 3-4 minutes.
02 -
Add the green chilies, cumin, chili powder, smoked paprika, salt, and pepper. Stir to combine and cook for another minute to bloom the spices.
03 -
Pour in the chicken broth and bring the mixture to a simmer. Add the shredded chicken, white beans, and frozen corn (if using). Simmer for 15-20 minutes, allowing the flavors to meld together.
04 -
Reduce heat to low. Add the softened cream cheese in small pieces, stirring until fully melted and incorporated. Then stir in the heavy cream until the chili is smooth and creamy.
05 -
Ladle the hot chili into bowls and garnish as desired with shredded cheese, chopped cilantro, a squeeze of lime juice, sliced avocado, or tortilla strips.
# Notes:
01 -
For a thicker chili, mash about 1/3 of the beans with a fork before adding them to the pot.
02 -
Adjust the spice level by adding diced jalapeños or a pinch of cayenne pepper.
03 -
This chili can be made ahead and reheated - the flavors actually improve after a day in the refrigerator.
04 -
For a dairy-free version, omit the cream cheese and heavy cream, and use 1 cup of coconut milk instead.