Spicy White Chicken Soup (Print Version)
# Ingredients:
→ For the Soup
01 -
1 tablespoon olive oil or avocado oil
02 -
1 yellow onion, diced
03 -
3 cloves garlic, minced
04 -
2 cans (4 oz each) diced green chiles
05 -
1 1/2 teaspoons ground cumin
06 -
1 teaspoon dried oregano
07 -
1 1/2 teaspoons salt, or to taste
08 -
1 can (15 oz) white beans, rinsed and drained (cannellini or great northern)
09 -
3 cups shredded cooked chicken (rotisserie recommended)
10 -
3 cups chicken broth
11 -
1/2 cup sour cream
12 -
1/2 cup heavy cream
13 -
2 tablespoons cornstarch mixed with 2 tablespoons water (optional, for thickening)
→ For the Toppings
14 -
1 bag (16 oz) frozen seasoned tater tots
15 -
Fresh cilantro, chopped
16 -
Green onions, sliced
17 -
Hot sauce, to taste
# Instructions:
01 -
Cook seasoned tater tots according to package directions until golden and crispy. Set aside.
02 -
In a large soup pot or Dutch oven, heat oil over medium heat. Add onion and sauté for 4–5 minutes until softened. Add garlic and cook another minute.
03 -
Stir in green chiles, cumin, oregano, and salt. Cook for 1–2 minutes to release the aromas.
04 -
Add white beans, shredded chicken, and chicken broth. Bring to a simmer over medium heat. Stir in sour cream and heavy cream.
05 -
If a thicker soup is desired, stir in the cornstarch slurry and simmer for 5–10 minutes until the soup thickens slightly.
06 -
Ladle soup into bowls. Top with hot, crispy tater tots, and garnish with chopped cilantro, green onions, and a splash of hot sauce.
# Notes:
01 -
Use rotisserie chicken as a time-saving shortcut.
02 -
Adjust the spice level by using fewer green chiles or skipping the hot sauce.
03 -
Store soup and tots separately for leftovers. Reheat tots in the oven or air fryer to maintain crispiness.