As much as I love a good slow-cooked soup, I also love having some quick and easy soup recipes up my sleeve for those busy evenings when I don’t have much time to cook. And this Creamy Chicken Chili is just that kind of recipe!
A rotisserie chicken is great for this recipe, and one of my favorite time saving tricks in the kitchen. But you could use leftover chicken too, or just cook and shred some chicken ahead of time.
Even with the jalapeno and cayenne, this soup wasn’t too spicy for my family, but feel free to omit those if you’d prefer an even less spicy version.
This heartwarming soup is great topped with fresh tomatoes and cilantro, and my boys like to add shredded cheese and crushed tortilla chips too. However you top it, this soup is perfect for those chilly winter evenings when you don’t have a lot of time to cook!
Creamy Chicken Chili
- 6 tablespoons butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 jalapeno, seeded and diced
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper
- 1/3 cup flour
- 3 cups low-sodium chicken broth
- 3 cups chopped, cooked chicken
- 3 cups Half and Half
- 2 cans white beans, drained and rinsed
- 1 (4 oz.) can diced green chilies
- 1-2 tablespoons lime juice
- Salt and pepper, to taste
- Fresh chopped tomatoes and cilantro, for garnish
- In a large pot over medium heat, melt the butter. Add onions, garlic, jalapeno, chili powder and cayenne and cook until onions are soft, 5-10 minutes. Stir in the flour and cook for a minute more.
- Whisk in the chicken broth until smooth. Bring to a simmer, then add the Half and Half and chicken. Simmer until the chili thickens.
- Stir in the beans, green chilies and lime juice. Season with salt and pepper to taste. Serve with fresh diced tomatoes and cilantro, if desired.
Be sure to save this tasty soup recipe to your favorite Pinterest board for later.
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Who Dished It Up First: This is an original recipe.