My sister had been urging me to try this recipe for a long time. She enjoys it year-round, but I rarely think of soup in warm weather, so I postponed making it until the season cooled. With the recent drop in temperature, I finally decided to give it a try.
This white bean soup is delightful. The flavors are well balanced and comforting, making it an ideal dish for a chilly evening. It has quickly earned a spot in our cold-weather rotation.
White Bean Soup
Recipe Type: Dinner
Author: Nikki
A comforting, flavorful white bean soup that’s perfect for cool weather.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 (4 oz.) can chopped mild green chiles
- 2 teaspoons ground cumin
- 1/4 teaspoon cayenne pepper (optional, to taste)
- 2 (15.5 oz.) cans white beans, drained
- 2 cups cooked, chopped chicken
- 3 cups chicken broth
- 1 1/2 cups grated Monterey Jack cheese
- 1 cup sour cream
Instructions
- Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and sauté until tender, about 5–7 minutes. Stir in the minced garlic, chopped green chiles, cumin, and cayenne pepper and cook for 1–2 minutes until fragrant.
- Add the drained white beans, chopped chicken, and chicken broth. Bring the mixture to a gentle boil, then reduce heat and simmer briefly to meld flavors, about 5 minutes.
- Remove the pan from heat and stir in the grated Monterey Jack cheese until melted and incorporated. Add the sour cream and stir until the soup is smooth and creamy. Taste and adjust seasoning if needed.
- Serve hot. Garnish as desired with extra cheese, chopped cilantro, or a squeeze of lime for brightness.
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Enjoy!
(recipe adapted from Taste of Home)