Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 2 tsp ground cumin
- 1 tsp dried oregano
- 2 cans (15 oz each) white beans (cannellini or Great Northern), drained and rinsed
- 2 cans (4 oz each) diced green chiles (mild)
- 4 cups low-sodium chicken broth
- 3 cups cooked shredded chicken (about 1 lb)
- 3 oz cream cheese, softened and cubed
- 3/4 cup half-and-half
- 1 tbsp fresh lime juice
- Kosher salt and black pepper
- For serving: chopped cilantro and crushed tortilla chips
Do This
- 1. Warm 2 tbsp oil in a pot over medium heat (about 325°F pan temp). Sauté onion 4–5 minutes until translucent; add garlic 30 seconds.
- 2. Stir in 2 tsp cumin and 1 tsp oregano; cook 30 seconds to bloom spices.
- 3. Add beans, green chiles, and 4 cups broth. Bring to a gentle simmer (190°F), then cook 10 minutes.
- 4. Scoop 1 cup of the soup (mostly beans) to a blender; blend smooth and return to pot to thicken.
- 5. Stir in 3 cups shredded chicken, 3 oz cream cheese, and 3/4 cup half-and-half. Keep at a low simmer (185°F) 5–8 minutes; do not boil.
- 6. Add 1 tbsp lime juice; season with salt and pepper to taste.
- 7. Ladle into bowls; top generously with chopped cilantro and crushed tortilla chips. Serve hot.
Why You’ll Love This Recipe
- Creamy, cozy broth with tender shredded chicken and mellow green chiles.
- Weeknight-friendly: ready in about 45 minutes with simple pantry staples.
- Thickened naturally by blending some beans—no heavy floury taste.
- Finishes fresh and crunchy with cilantro and crushed tortilla chips.
Grocery List
- Produce: 1 yellow onion, 3 garlic cloves, 1 lime, fresh cilantro
- Dairy: Half-and-half, cream cheese
- Pantry: Olive oil, white beans (2 cans), diced green chiles (2 cans), low-sodium chicken broth, ground cumin, dried oregano, kosher salt, black pepper, tortilla chips
Full Ingredients
Soup Base & Aromatics
- 2 tbsp olive oil
- 1 medium yellow onion, diced (about 1 1/2 cups)
- 3 garlic cloves, minced
Spices
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp ground coriander (optional, for warmth)
- 1/8–1/4 tsp cayenne pepper (optional, for heat)
- 1 1/4 tsp kosher salt, plus more to taste
- 1/2 tsp freshly ground black pepper, plus more to taste
Beans, Chiles & Broth
- 2 cans (15 oz each) white beans (cannellini or Great Northern), drained and rinsed
- 2 cans (4 oz each) diced green chiles, mild
- 4 cups low-sodium chicken broth
- 1 tbsp fresh lime juice (plus extra wedges for serving)
Chicken & Creamy Finish
- 3 cups cooked shredded chicken (about 1 lb; rotisserie works great)
- 3 oz cream cheese, softened and cut into small cubes
- 3/4 cup half-and-half (or whole milk)
For Serving
- 1/2 cup chopped fresh cilantro
- 1–2 cups lightly crushed tortilla chips
- (Optional) Sliced jalapeño, diced avocado, or shredded Monterey Jack
Step-by-Step Instructions
Step 1: Prep the flavors
Dice the onion and mince the garlic. Soften the cream cheese by cutting it into small cubes and letting it sit at room temperature for 10 minutes. Crush tortilla chips for topping. Set everything within arm’s reach.
Step 2: Sauté the aromatics
Heat 2 tbsp olive oil in a Dutch oven or soup pot over medium heat (the oil should shimmer; pan surface around 325°F). Add the onion and 1/2 tsp kosher salt. Cook, stirring occasionally, for 4–5 minutes until the onion turns translucent and edges start to soften. Add the garlic and cook 30 seconds, just until fragrant.
Step 3: Bloom the spices
Stir in the cumin, oregano, optional coriander, and optional cayenne. Cook 30–45 seconds, stirring, to bloom the spices so they become aromatic without scorching.
Step 4: Build the soup and simmer
Add the drained beans, diced green chiles, and chicken broth. Increase heat to medium-high and bring to a gentle simmer, about 190°F. Reduce heat to maintain a steady simmer (185–190°F) and cook for 10 minutes to marry flavors.
Step 5: Thicken by blending some beans
Carefully ladle about 1 cup of the soup (aim for mostly beans and broth) into a blender. Vent the lid, cover with a towel, and blend until perfectly smooth. Return this puree to the pot and stir; the soup will become lightly creamy without extra thickeners.
Step 6: Add chicken and make it creamy
Stir in the shredded chicken, cream cheese, and half-and-half. Keep the heat low so the soup stays just below a simmer (target 180–185°F); avoid boiling to prevent curdling. Cook for 5–8 minutes, stirring often, until the cream cheese is fully melted and the soup is silky and hot (about 160°F soup temperature).
Step 7: Finish and serve
Stir in the lime juice. Taste and season with additional salt and black pepper as needed. Ladle the soup into warm bowls. Top generously with chopped cilantro and crushed tortilla chips. Serve immediately with extra lime wedges on the side.
Pro Tips
- For ultra-smooth body, blend 1 1/2 cups of the soup instead of 1 cup before returning it to the pot.
- Soften cream cheese and cut it small—this prevents tiny lumps and melts faster at low heat.
- Keep dairy happy: once half-and-half is added, hold the soup at 180–185°F and do not boil.
- Salt in layers. A small pinch with the onions, then adjust at the end after the dairy goes in.
- Add tortilla chips at the table so they stay crisp and provide a great texture contrast.
Variations
- Poach-from-scratch chicken: Add 1 lb raw boneless skinless chicken breasts to the broth in Step 4. Simmer gently until 165°F internal (about 12–15 minutes), remove and shred, then proceed with Step 5.
- Verde twist: Replace canned green chiles with 1 cup salsa verde and add 1/2 cup chopped roasted poblano; finish with extra lime and fresh oregano.
- Vegetarian: Swap vegetable broth for chicken broth and use 2 cups additional beans or roasted corn instead of chicken. Add 1 tbsp olive oil in place of the lost richness.
Storage & Make-Ahead
Refrigerate cooled soup in an airtight container up to 4 days. Reheat gently over low heat, stirring, until steaming hot (about 160°F); do not boil after dairy is added. For freezer meal prep, cook through Step 5, cool, and freeze up to 3 months. Reheat, then add cream cheese and half-and-half just before serving. Store tortilla chips and cilantro separately and add at the table.
Nutrition (per serving)
Approximate: 465 calories; 36g protein; 43g carbohydrates; 19g fat; 7g fiber; 980mg sodium. Nutrition will vary based on brands and toppings.
