comment icon 42 more comments Soup is already a top ten food for me, and this one is weeknight easy, just a little spicy, extra creamy, and uncluttered. But when you take the chicken, white beans, green chiles and cumin and oregano wrapped in a blanket of creamy soup and level it up with the crispity golden bite of a perfectly seasoned tot? Oof. Wow. This is peak winter food. I’ve always been extremely loyal to Sarah’s White Chicken Chili – it’s one of my favorite soups and one that many of you have told me has won you all kinds of awards at chili cookoffs. So the bar is high for soups/chilis like this on POY. But this new creamy spicy soup has earned its place on the site. It’s easier, there’s just less going on with it, and it’s a bit thicker and maybe even a bit more comfort-food cozy. Spicy white chicken soup with tots. That’s my thesis. The end! 4.9 from 12 reviews
1 tablespoon avocado oil 1 yellow onion, diced 3 cloves garlic, minced two 4-ounce cans diced green chiles 1 1/2 teaspoons salt 1 1/2 teaspoons cumin 1 teaspoon dried oregano one 15-ounce can white beans (I usually use white chili beans or great northern beans) 3 cups cooked, shredded chicken (rotisserie chicken is very yummy, or you can just add cooked chicken breast) 3 cups chicken broth 1/2 cup sour cream 1/4 to 1/2 cup heavy cream 2 tablespoons cornstarch dissolved in 2 tablespoons water
Toppings
1 bag frozen seasoned tator tots chopped cilantro and green onion hot sauce (I like a few shots of Tabasco on this)
Three More Favorite Spicy Soups
