White Bean Chili Chicken Soup
White bean chili chicken soup is a variation of traditional chili that incorporates white beans, chicken, and often a lighter broth instead of the typical tomato base. Its origins can be traced to Southwestern and Tex-Mex cuisine, where chili dishes are prevalent. The soup combines elements from various cultural influences, including Mexican flavors (like cumin, green chilies, and cilantro) and American comfort food traditions. The idea of using white beans, such as Great Northern or cannellini beans, adds a creamy texture and a mild flavor that complements the spices and chicken. This dish has gained popularity in recent years as a healthier alternative to classic chili, appealing to those looking for a lighter yet hearty meal. The exact timeline for its emergence isn’t well-documented, but it reflects a broader trend in American cooking that embraces fusion and regional variations.
Ingredients
1 lb boneless, skinless chicken breasts (or thighs)
2 cans (15 oz each) white beans (such as cannellini or great northern), drained and rinsed
1 medium onion, diced
2 cloves garlic, minced
1-2 jalapeño peppers, diced (adjust for heat preference)
1 bell pepper (any color), diced
4 cups chicken broth
1 tsp ground cumin
1 tsp chili powder
1/2 tsp smoked paprika
Sea salt and pepper to taste
2 tbsp olive oil
Juice of 1 lime
Fresh cilantro, for garnish (optional)
Instructions
In a large pot, heat olive oil over medium heat. Add the chicken breasts and cook until browned on both sides, about 5-7 minutes. Remove from the pot and set aside to cool, then shred or dice the chicken.
In the same pot, add the diced onion, garlic, jalapeño, and bell pepper. Sauté for about 5 minutes until the vegetables are softened.
Stir in the ground cumin, chili powder, smoked paprika, sea salt, and pepper. Cook for an additional minute until fragrant.
Add the shredded chicken back into the pot along with the rinsed white beans and chicken broth. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20-30 minutes.
Stir in the lime juice and adjust seasoning if necessary. If you want a thicker soup, you can mash some of the beans against the side of the pot.
Ladle the soup into bowls and garnish with fresh cilantro if desired. Enjoy with tortilla chips or crusty bread!
You can also add corn or diced tomatoes for extra flavor and texture.
Feel free to use a slow cooker; just combine all ingredients (except lime juice) and cook on low for 6-8 hours.
Enjoy your White Bean Chili Chicken Soup!
Thank you for trying this recipe. Please let me know how you liked it.
If you enjoyed this recipe, please take a look at other recipes on my fast, simple and good soup page.
White Bean Chili Chicken Soup