White chicken chili, but with a veggie soup twist 😋
The other night I couldn’t decide if I wanted white chicken chili or a hearty veggie soup… so I combined them. It turned out SO good 🙌🏻
The spices with all the different veggies came together so perfectly. Every bite had a little something different in the best way… and the chicken and beans made it feel extra hearty and cozy 😋
Let me know if you give this one a try, you really can’t mess it up and you can totally use whatever veggies you have on hand!
Here’s how it comes together:
Ingredients:
• ~1+ lb boneless, skinless chicken thighs
• Chili powder
• Ground cumin
• Smoked paprika
• Garlic salt
• Ground nutmeg (just a light sprinkle!)
• Olive oil
• Onion, diced
• Carrots, diced
• Celery, diced
• Jalapeño, diced
• Green pepper, diced
• Red pepper, diced
• Garlic, minced
• Red potatoes, diced
• Chicken broth, 2 32oz containers
• 1 can Rotel
• 1 can diced green chiles
• Low sodium soy sauce
• 2 cans white beans, rinsed
• Red wine vinegar or lime juice
• Salt + pepper
Instructions:
1. Lay chicken thighs flat, pat dry, and season both sides generously with chili powder, cumin, smoked paprika, garlic salt, and a light sprinkle of nutmeg on both sides.
2. Heat about 2 Tbsps of oil in a large soup pot and sear the chicken on both sides (doesn’t need to be cooked through). Remove and set aside.
3. In the same pot, sauté onion, carrot, celery, jalapeño, green pepper, red pepper, and garlic seasoned with salt and pepper for about 3 mins..
4. Add diced potatoes, another sprinkle of salt and pepper, and sauté for about 5 minutes.
5. Pour in chicken broth & deglaze the pot. Stir in Rotel, diced green chiles, and some soy sauce.
6. Nestle the chicken and its juices back in, bring to a boil (about 10-15 minutes).
7. Remove chicken, shred, and return to the pot with its juices. Lower heat.
8. Add rinsed white beans, lightly mashing some of them with your hands to help thicken the soup if you’d like. Make sure to stir them in fully.
9. Add a splash or two of red wine vinegar or lime juice, and a sprinkle of salt and pepper.
10. Let simmer, ideally 15-20 minutes (or longer if you want), stirring occasionally. Taste and adjust with salt and pepper if needed.
11. Eat as is or top… I did green onion, shredded cheese, avocado, and sour cream.
I tried making this white chicken chili with a veggie soup twist on a chilly evening, and it instantly became a favorite comfort food in my home. What I loved most was the flexibility—using a medley of diced carrots, celery, peppers, and red potatoes created a rich texture and vibrant color that made each spoonful exciting. The seasoning blend with chili powder, cumin, smoked paprika, garlic salt, and a whisper of nutmeg added layers of warmth and complexity to the broth. One helpful tip I discovered is to sear the chicken thighs well but not cook them through, which helps keep the meat juicy after shredding it back into the soup. Adding soy sauce contributed a wonderful umami depth, balancing the slight acidity brought by a splash of red wine vinegar. I also mashed some of the rinsed white beans by hand before stirring them in, which naturally thickened the soup to a perfect consistency without needing extra thickening agents. For toppings, I found green onions and shredded cheese added freshness and a hint of creaminess, while avocado chunks and a dollop of sour cream rounded out the comforting feel of the bowl. It’s great served on its own or even over a scoop of rice if you want to indulge in some extra carbs. This recipe is perfect for using up whatever vegetables you have on hand, making it ideal for reducing waste and customizing to your taste preferences. Plus, the hearty combination of protein, fiber, and spices makes it an excellent choice for a filling, nutritious soup any time of year. Give it a try—you really can’t mess it up, and it’s wonderful for meal prep or sharing with family and friends.
