Whenever I have leftover rotisserie chicken, I make this white bean soup. It’s packed with garlic, green chilis, and just the right amount of heat. Serve with biscuits or bread and a side of fruit for a complete meal.
Table of Contents
Why I Love This Recipe
This recipe takes me back to my days as a Graduate Assistant at Ashland University from 2004 to 2006. Every December, the theater and music departments hosted a beautiful madrigal feast complete with costumes, choirs, and the most delicious food.
I still remember being served a bowl of white chili that instantly stood out. It was so good I had to ask for the recipe before the night was over. I’ve been making it ever since.
- The combo of garlic, green chilis, and lime juice gives it a bright flavor that sets it apart from regular chili.
- Using rotisserie chicken saves so much time and adds extra flavor. It turns this into a super quick dinner with hardly any effort.
- The half and half makes it creamy without feeling heavy. It’s just as delicious as my ham and bean soup.
- We love serving this with warm biscuits or French bread garlic bread. Add some fruit on the side and it’s a full meal that everyone looks forward to.
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Key Ingredients and Substitutions
- Olive oil: Used to sauté the aromatics and bring out their flavor. Any neutral oil like avocado or vegetable oil can be substituted.
- White onion: Milder than yellow onions and perfect for soups. Yellow or sweet onions also work well.
- Garlic: Adds bold, savory flavor to the soup base. Fresh minced garlic gives the best result, but jarred garlic can work in a pinch.
- Red bell pepper: Provides color, sweetness, and a subtle crunch. You can swap with yellow or orange bell pepper if needed.
- Great Northern beans: Creamy and mild in flavor. You can use cannellini or navy beans as substitutes.
- Green chilis: Adds a gentle heat and brightness. If you prefer no spice, you can leave them out.
- Chili powder: Gives the soup warmth and depth. You can reduce the amount for a milder flavor or add more for extra heat.
- Cumin: Adds a subtle earthiness and rounds out the seasoning. If you don’t have cumin, a pinch of smoked paprika can be a substitute.
- Chicken broth: The flavorful base of the soup. Vegetable broth can be used for a vegetarian version (just omit the chicken).
- Rotisserie chicken: Saves time and adds tender, cooked protein. You can use leftover cooked chicken or shredded chicken breast instead.
- Cilantro: Adds a pop of fresh flavor at the end. If you’re not a fan, parsley works as a milder substitute.
- Lime juice: Brightens and balances the creamy soup. Use fresh lime juice for the best flavor.
- Half and half: Creates a creamy texture without being too heavy. You can substitute with whole milk or heavy cream depending on how rich you want it.
How to Make White Bean Soup
Preparation
Chop the onion, red pepper, garlic, cilantro, and rotisserie chicken. Juice the limes and measure out all remaining ingredients for easy access.
Step 1 – Sauté the Aromatics
Heat the olive oil in a large saucepan over medium heat. Add the chopped onion, red pepper, and minced garlic. Sauté for about 5 minutes until the vegetables are soft and fragrant.
Step 2 – Build the Soup Base
Add the drained and rinsed white beans, green chilis (with their juices), chili powder, cumin, and chicken broth to the pot. Stir well and bring to a simmer. Let cook for 10 minutes.
Step 3 – Add Chicken and Cilantro
Stir in the chopped rotisserie chicken and fresh cilantro. Simmer for another 5 minutes to heat the chicken through and blend the flavors.
Step 4 – Finish with Cream and Lime
Just before serving, stir in the lime juice and half and half. Heat gently until warmed through—do not boil.
Step 5 – Serve
Ladle the soup into bowls and serve hot. Pair with biscuits or fresh bread and a side of fruit for a comforting, complete meal.
Lynette’s Tip
This soup is made creamy with half and half. If you want a creamier texture, you can add more half and half or let the soup simmer longer. I recommend letting the soup simmer longer.
More Soup Recipes You’ll Enjoy
White Bean Soup
Ingredients
- 1 Tablespoon olive oil
- 1/3 Cup white onion chopped
- 2 Tablespoons garlic minced
- 1 Cup red pepper chopped
- 30 oz. Great Northern beans drained, rinsed
- 4 oz. green chilis chopped, undrained
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 4 Cups chicken broth
- 3 Cups rotisserie chicken chopped
- 2 Tablespoons cilantro chopped
- 2 Tablespoons lime juice
- 1 Cup half and half
Instructions
- In a large stockpot, heat a little oil over medium heat. Add the onion, garlic, and red pepper, and sauté for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
- Stir in the beans, green chiles, spices, and chicken broth. Bring the mixture to a simmer and cook for about 10 minutes.
- While the soup is simmering, juice enough limes to get 2 tablespoons and measure out the half-and-half.
- Add the chopped fresh cilantro and pieces of rotisserie chicken to the soup. Let it cook for another 5 minutes so the flavors blend and the chicken is heated through.
- Just before serving, stir in the lime juice and half-and-half. Serve hot.
Notes
My Favorite Variations and Substitutions:
- Swap the Beans: Try cannellini beans or navy beans instead of Great Northern. Each one adds a slightly different texture and flavor.
- Add More Vegetables: Stir in chopped spinach, zucchini, or corn toward the end of cooking. These additions blend in well and make the soup heartier.
- Adjust the Spice Level: Add jalapeños or a pinch of cayenne pepper if you want more heat. Leave out the green chilis if you prefer it mild.
Nutrition
Recipe FAQs
Yes. Sauté the onion, garlic, and red pepper first, then add everything else to the slow cooker except for the lime juice and half and half. Cook on low for 6 to 8 hours or on high for 4 hours, and stir in the lime juice and half and half right before serving.
This soup is made creamy with half and half. If you want a creamier texture you can add more half and half or let the soup simmer longer. I recommend letting the soup simmer longer.
Sure. You can use whatever beans you prefer like kidney beans. We just love the flavor of great northern in this recipe which is why we recommend it.
