This Chicken Jalapeno and White Bean Tortilla Soup is super satisfying and will make sure to warm you right up! Full of spice, heat, and bright flavours, it’s going to feel like a beautiful summer day no matter the season. Make a big batch and enjoy it throughout the week or freeze it in portions and meal prep the way you’ve always wanted to!

White Bean Tortilla Soup

White Bean Tortilla Soup: Building a base.

All good soups need a great base. A base is the aromatics we use as the foundation for our flavours. They give the dish dimensions, and you would notice if they weren’t there.

This soup uses yellow onion, garlic, and jalapeno as its base.

Adding the jalapeno is a great way to add extra flavour and heat. In this recipe, we seeded the jalapeno. That reduces the heat quite a bit; however, if you wanted to have a spicier, fuller base, you could add them in.

Remember, in cooking, it’s easy to add spice, but it’s hard to take out!

White Bean Tortilla Soup

The Spice Break Down.

This White Bean Tortilla Soup has a ton of spice but isn’t overly spicy! There is a ton of flavour that is built up from the blooming of the spices.

We have cumin, smoked paprika, chilli powder, and oregano, all working together to build a warm, inviting, and round soup that’s satisfying to the very last drop!

White Bean Tortilla Soup

White Bean Tortilla Soup: The Meal Pep of Your Dreams.

This is one of those recipes that just meal preps so well. Prep as much of it as you’d like, pop it into an airtight container, and freeze it.

If stored properly, you can have it in your freezer for months.

If you were looking to switch it up, pouring this soup over a bed of rice would be a great way to get the most out of it!

White Bean Tortilla Soup

Other recipes to check out like this White Bean Tortilla Soup!

If you liked the sound of this recipe, here are a few other recipes you might like!

Butternut Squash and Ravioli Soup

Creamy Tuscan Tortellini Soup

Lasagna Soup

White Bean Tortilla Soup

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White Bean Tortilla 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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