Amy’s White Chicken Chili Soup
in the kitchen with… Autumn 2026
Ingredients
2 tablespoons butter
2 tablespoons flour
2 cups chicken broth
1 cup half-and-half
1 1-ounce packet ranch seasoning mix
2 teaspoons ground chipotle chili powder
2 teaspoons ground cumin
1 teaspoon paprika
1 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon ground black pepper
1 8-ounce package cream cheese, cubed and softened
3 cups shredded cooked rotisserie chicken
1 15.5-ounce can white chili beans in chili sauce, do not drain
1 15.5-ounce can pinto beans, drained and rinsed
1 15.5-ounce can Great Northern beans, drained and rinsed
2 cups frozen corn
1 4-ounce can diced tomatoes with green chiles, do not drain
1 cup shredded sharp cheddar cheese
½ cup cooked bacon crumbles
Optional Toppings:
½ cup shredded triple cheddar cheese blend (or preferred variety)
⅓ cup cooked bacon crumbles
¼ cup sour cream
¼ cup sliced green onions
Instructions
- In a large Dutch oven melt butter over medium heat. Whisk in flour. Cook for 2 minutes. Gradually whisk in chicken broth and half-and-half. Add ranch packet and all spices. Mix well.
- Bring to a boil and cook 2 minutes or until thickened. Add cream cheese and cook an additional minute, stirring well to incorporate.
- Add chicken, beans, corn, chiles, and tomatoes. Bring to a simmer, then lower heat slightly and cook for 10 to 15 minutes, stirring occasionally. Mix in bacon and cheddar cheese and cook 4 to 5 minutes more.
- Serve hot. Spoon into bowls and add desired toppings. Makes about 10 servings.
Recipe courtesy Olivia Smith of Winterset
