I like soup any time of the year, but as spring approaches I start reaching for lighter options. Even though this chili is creamy, it isn’t overly rich or heavy, which makes it fit the bill perfectly. It’s genuinely good—just enough spice without going too far, made with simple ingredients, and easy to pull together on nights when time is short. It also portions and freezes well, which makes it just as useful later as it is the day you make it.
Why You’ll Love This Recipe
This is one I make often because it’s easy to pull together with real food ingredients and everyone eats it without complaint, in fact quite the opposite. You can serve it right away with simple toppings, or portion it out for another day when you want something already handled. My family loves this soup and even my picky eaters ask for seconds!
Ingredients Needed
- Olive oil
- Onion
- Celery
- Bell pepper
- Green chiles
- Garlic
- Butter
- Flour
- Chicken broth
- White beans
- Corn
- Cooked chicken
- Cumin
- Chili powder
- Salt
- Black pepper
- Lime
- Milk
- Sour cream
Equipment Needed
- Large pot or Dutch oven
- Cutting board and knife
- Wooden spoon or spatula
- Whisk
- Freezer-safe quart containers (for storing) ( I like these: https://amzn.to/4tMsjEa )
Instructions
Heat olive oil over medium heat. Add onion, celery, and bell pepper. Sauté until tender.
Stir in green chiles and garlic. Cook for 1 minute.
Add butter and let it melt. Stir in flour and cook for 1 minute.
Slowly add chicken broth, stirring constantly until smooth.
Add beans, corn, cooked chicken, cumin, chili powder, salt, pepper, and lime juice.
Simmer for about 15 minutes, until slightly thickened.
Turn off the heat and stir in milk and sour cream until fully combined.
Cool completely before freezing, or serve warm with toppings.
Tips & Tricks
Don’t rush the vegetables at the start. Letting them soften fully gives the chili better flavor and texture.
Whisk the broth in slowly after adding the flour so the base stays smooth and lump-free.
If the chili thickens too much after cooling or reheating, a splash of broth or milk loosens it right back up.
This chili holds its texture well, but gentle heat is best when reheating—no hard boiling.
I like to serve this with Siete Lime Tortilla Chips, Shredded Cheese and Cowboy Candy
Storage & Leftovers
To freeze: Let the filling cool completely. Portion into freezer-safe quart containers and freeze for up to 3 months.
To thaw: Thaw overnight in the refrigerator.
To reheat: Warm gently on the stovetop, adding a splash of broth or milk if needed to loosen the sauce.
This is the kind of soup that fits easily into the rhythm of a week. It’s light enough for spring, comforting enough for cooler days, and flexible enough to be exactly what you need it to be—now or later.
Watch me make this recipe here:
Freezer Friendly White Chicken Chili
A creamy but light white chicken chili with beans, corn, and gentle spice. Easy to make, freezer-friendly, and great with simple toppings like cheese and tortilla chips.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6-8 1x
Ingredients
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3 tbsp olive oil
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1/2 onion, diced
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3 celery stalks, chopped
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1 bell pepper, diced
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1 (4 oz) can green chiles (or home-canned cowboy candy)
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3 tsp minced garlic
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6 tbsp butter
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6 tbsp flour
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4 cups chicken broth
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2 cans cannellini beans, drained and rinsed
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1 can corn, drained
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1 lb cooked chicken, shredded or chopped
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1 tbsp cumin
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1 tsp chili powder
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1 tsp salt
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Pinch of black pepper
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Juice of 1 lime
-
1 cup milk
-
1/2 cup sour cream
Instructions
-
Heat olive oil over medium heat. Add onion, celery, and bell pepper. Sauté until tender.
-
Stir in green chiles and garlic. Cook for 1 minute.
-
Add butter and let it melt. Stir in flour and cook for 1 minute.
-
Slowly add chicken broth, stirring constantly until smooth.
-
Add beans, corn, cooked chicken, cumin, chili powder, salt, pepper, and lime juice.
-
Simmer for about 15 minutes, until slightly thickened.
-
Turn off the heat and stir in milk and sour cream until fully combined.
-
Cool completely before freezing, or serve warm with toppings.
