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How to Cook a White Chicken Chili Soup

white chicken chili soup

The white Chicken Chili soup. Learn how to cook a terrific chicken chili soup!



  • 1 ½ – 2 lbs. pre-cooked chicken – like rotisserie style or boiled breasts – shredded
  • 4 cups chicken broth
  • 1 small can diced green chilies
  • 2 tsps. chili powder – or to taste
  • 24 oz. Monterey jack cheese– shredded
  • 4 cans northern white beans – undrained
  • 1 medium onion – chopped
  • 3 garlic cloves – minced
  • ½ tsp hot pepper flakes
  • pinch paprika


  1. In a large soup pot, add a little olive oil and lightly sauté the onion and garlic. When the onion has softened, add the broth and cook until it’s getting hot over a low flame.
  2. Add in all the ingredients except for the cheese and slowly bring back to a boil. Don’t forget to drain the chilies.
  3. After a few minutes, lower the heat then let it simmer and cook for about 20 minutes so that everything is hot and all the flavors have blended. 
  4. When the soup is very hot and has cooked for a while, start adding the shredded cheese little at a time. Stir constantly or the cheese will fall and stick to the bottom of the pot. Taste for salt and pepper. 
  5. Have a wonderful meal with your white chicken chili soup! This will even turn out great when served with corn muffins.

Buon Mangiata!

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