White Bean Tortilla Soup: Spicy, Satisfying Comfort Food
This Chicken Jalapeño and White Bean Tortilla Soup Recipe is a filling dish. This will keep you warm in any weather. Bursting with bright flavors, spice, and heat, this soup brings the taste of summer to your table year-round.
A perfect meal for those who love a little kick in their food exists. Make a substantial batch, enjoy it throughout the week, or freeze it in portions to meal prep like a pro!
White Bean Tortilla Soup: Building the Perfect Base
A great soup starts with a solid foundation, and this White Bean Tortilla Soup is no exception. The base of a soup is crucial because it sets the stage for all the flavors that follow. For this recipe, we’re using classic aromatics: yellow onion, garlic, and diced jalapeno.
Adding the jalapeno is key for a little extra heat and flavor. In this version, I’ve seeded the jalapeno to reduce the heat. But if you’re feeling adventurous and want a spicier soup, leave the seeds in for a fuller, more intense base. Remember, when cooking, it’s always easier to add heat, but much harder to take it out!
As these aromatics cook, they infuse the chicken stock with a deep, rich flavor that forms the backbone of this bean soup recipe. Make sure to sauté them until softened and fragrant to truly bring out their natural sweetness and savoriness.
The Spice Breakdown: Flavorful, Not Too Spicy
What makes this White Bean Tortilla Soup special is its mix of spices. They add great flavor without too much heat. This soup brings together the perfect balance of warm, smoky spices to give you that comforting, cozy feeling.
We have a blend of cumin, smoked paprika, chili powder, and oregano. These spices work together to create a rich flavor.
The cumin adds earthy depth, the smoked paprika gives a subtle smokiness, and the chili powder brings that familiar warmth. The oregano adds a layer of herby freshness that rounds out the flavors. Find them at any grocery store
Let these spices bloom in the pot. Cook them in the oil and aromatics for a few minutes. Then, add your stock and other ingredients. This simple step deepens the flavor and ensures your soup has the perfect spice balance from the first spoonful to the last.
White Bean Tortilla Soup: Protein-Packed and Flavor-Filled
Now that our base and spices are set, it’s time to build up the heart of this soup. The star here is the white beans—navy beans are perfect for this recipe. They add creaminess and texture, while also packing a punch of protein.
You’ll also want to add chicken breasts, which bring lean protein to the dish. If you prefer, you could switch it up with ground turkey or even ground beef for a richer flavor. Once you cook the chicken through, you can shred it into the soup for that satisfying bite in every spoonful.
The addition of diced green chillies provides a subtle kick without overpowering the other flavors. And if you’re feeling bold, you could even toss in some diced bell peppers to add a bit of crunch and color. The beauty of this white bean soup recipe is that you can tweak it to your preferences!
A Meal Prep Dream: Freezer-Friendly and Flexible
One of the best things about this White Bean Tortilla Soup is how well it works for meal prep. This recipe makes a large batch, and the flavors only get better with time. So, feel free to make a large batch and store it in an airtight container in the fridge for up to four days. The perfect solution for those busy weeknights when you want a homemade meal without the fuss exists.
To freeze it, let the soup cool completely before dividing it into portions. Stored properly, it can stay in the freezer for up to three months. When you’re ready to enjoy, just thaw and reheat!
Want to switch it up? Serve this soup over a bed of rice, or add some crushed tortilla chips on top for an extra bit of crunch. You can even swirl in a little heavy cream for a richer, creamier texture that takes it to the next level.
How to Make White Bean Tortilla Soup
Here’s how to make this easy and flavorful White Bean Tortilla Soup:
- Cook the Aromatics: Sauté diced onions, garlic, and jalapeño in olive oil until softened.
- Add spices. Stir in cumin, smoked paprika, chili powder, and oregano. Let the spices cook for a few minutes. This will make the flavor stronger.
- Add Chicken: Toss in the chicken thighs, cooking for a couple of minutes before adding the low sodium chicken stock. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Shred Chicken: Remove the chicken, shred it, and return it to the pot.
- Add Creamy Ingredients: Mix in cream cheese, sour cream, white beans, salsa verde, and diced green chilies. Re-season if needed.
- Finish with Fresh Additions: Add chopped cilantro, pepper jack cheese, and lime juice and zest for a final burst of flavor.
- Serve: Serve the soup hot, topped with extras like sliced jalapenos, fresh cilantro, and tortilla chips.
Why You’ll Love This White Bean Tortilla Soup
This White Bean Tortilla Soup has everything you want in a bean soup. Hearty, full of flavor, and incredibly satisfying. The mix of chicken jalapeno, white beans, and spices makes a soup that’s great for any occasion. Perfect for meal prep or a cozy meal to enjoy in 30 minutes.
Make it your own by adding your favorite toppings, like diced green chilies or Italian seasoning. Enjoy the warmth and spice of this comforting dish!
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Butternut Squash and Ravioli Soup
Ingredients:
For the Base
- 2 medium Yellow Onions Diced
- 4 large Garlic Cloves Minced
- 1 large Jalapeno Seeded and diced
- 2 tsp Cumin
- 1 tsp Smoked Paprika
- 1/2 tsp Chilli Powder
- 1 tsp Oregano
- 2 tbs Olive Oil
- 1 tsp Kosher Salt
- 1 tsp Black Pepper
For the Broth
- 8 large Chicken Thighs Skinless and boneless
- 6 cups Low Sodium Chicken Stock
- 1/2 block Light Cream Cheese
- 1/2 cup Sour Cream
- 1 can White Beans Rinsed and drained
- 1 cup Store bought Salsa Verde
- 1 4.5oz can Diced Green Chillies
- 1/2 cup Fresh Cilantro
- 1 cup Shredded Pepper Jack Cheese
- 1 large Lime Zested and juiced
Instructions:
- Into a large pot set over medium heat, add in 2 tbsp of olive oil. Once hot, add in 2 diced medium yellow onions and let that sauté for about a minute. Next, add 4 cloves of garlic, 1 seeded and diced jalapeno, give that a cook for about 1-2 min.
- Next, add in 2 tsp of cumin, 1 tsp of smoked paprika, ½ tsp of chilli powder, 1 tsp of oregano, a tsp of kosher salt, and about 1 tsp of ground black pepper. Give that a mix and allow your spices to bloom, about 2-3 min.
- Once bloomed, add in about 8 large chicken thighs. Allow your chicken thighs to mix with the onions and spices. Make sure to give it a good mix. Cook for 2-3 minutes.
- Next, add in 8 cups of chicken stock, bring your pot to a boil. Once boiling, pop a lid on it and reduce to low for about 20 minutes. After 20 minutes, remove the chicken thighs and give them a quick shred or chop. Place back into the pot.
- Add in ½ a block of cream cheese, ½ cup of sour cream, 1 can of white beans (rinsed and drained), 1 cup of salsa verde, and 1 can of diced green chilies. Give that a good mix and re-season with kosher salt and black pepper.
- Lastly, add in ½ a cup of chopped cilantro, 1 cup of shredded pepper jack cheese, and the zest and juice of 1 lime.
- Serve it hot with some extra sliced jalapeno, fresh cilantro, and crispy tortilla chips.
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Your recipes are great cuz we can make them at home with ingredients we already have, or can easily get at the grocery without having to track them down… OR you say something like you don’t have to use that, use this… or I had some of this, but you dont have to. And they’re all so tastey!