bowl of white chicken chili soup

White Chicken Chili Soup

This White Chicken Chili Soup is full of white beans, savory spices, and tender chicken. Use homemade bone broth for an even richer depth of flavor.
Course Soup
Cuisine American
Keyword white chicken chili
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people
Calories 764kcal
Author Emily Grace


  • 32 oz bone broth or chicken broth
  • 2 cans Great Northern Beans, drained and rinsed
  • 4oz can green chiles, diced
  • 2 chicken breasts, fully cooked
  • 1 lime
  • 1.5 tsp chili powder
  • 1 tsp cumin
  • 1/4 tsp cayenne
  • 1/4 tsp pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 8 oz cream cheese, cubed
  • 1/3 cup heavy cream


  • Bring the chicken broth to a boil in a large pot over medium-high heat.
  • Drain and rinse the beans, add to the chicken broth with the green chiles.
  • Chop or shred the cooked chicken.  (I prefer chopped, about the size of the beans.)
  • Add the chicken and squeeze the juice from one lime into the broth mixture.
  • Return to a slight boil before turning down to simmer over low heat.
  • Add all of the spices and allow to simmer for 30 minutes.
  • Cube the cream cheese and gently stir into the soup until melted.  Remove from heat and immediately add the heavy cream.


I use a rotisserie chicken for added ease and flavor.  I use "Hot" Hatch green chiles- you can leave these out, but even my picky eaters don't mind these because the textures blend together.  


Serving: 1serving | Calories: 764kcal | Carbohydrates: 73g | Protein: 48g | Fat: 31g | Saturated Fat: 16g | Cholesterol: 162mg | Sodium: 2109mg | Potassium: 1324mg | Fiber: 21g | Sugar: 12g | Vitamin A: 1420IU | Vitamin C: 59.6mg | Calcium: 227mg | Iron: 5.7mg