Description
This ultra-comforting soup blends creamy white chicken chili with bold spices and crispy seasoned tater tots on top. It’s cozy, hearty, and topped like a loaded bowl of comfort food — perfect for weeknights or game day!
Ingredients
For the Soup:
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1 tablespoon olive oil or avocado oil
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1 yellow onion, diced
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3 cloves garlic, minced
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2 (4 oz) cans diced green chiles
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1 1/2 teaspoons ground cumin
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1 teaspoon dried oregano
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1 1/2 teaspoons salt (or to taste)
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1 (15 oz) can white beans (cannellini or great northern), rinsed and drained
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3 cups shredded cooked chicken (rotisserie works great)
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3 cups chicken broth
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1/2 cup sour cream
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1/2 cup heavy cream
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2 tablespoons cornstarch mixed with 2 tablespoons water (optional, for thickening)
For the Toppings:
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1 (16 oz) bag frozen seasoned tater tots
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Fresh cilantro, chopped
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Green onions, sliced
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Hot sauce, to taste
Instructions
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Bake the tots:
Cook seasoned tater tots according to package directions until golden and crispy. Set aside. -
Make the soup base:
In a large soup pot or Dutch oven, heat oil over medium heat. Add onion and sauté for 4–5 minutes until softened. Add garlic and cook another minute. -
Add spices & chiles:
Stir in green chiles, cumin, oregano, and salt. Cook for 1–2 minutes to release the aromas. -
Combine and simmer:
Add white beans, shredded chicken, and chicken broth. Bring to a simmer over medium heat. Stir in sour cream and heavy cream. -
Thicken (optional):
If a thicker soup is desired, stir in the cornstarch slurry and simmer for 5–10 minutes until the soup thickens slightly. -
Serve it up:
Ladle soup into bowls. Top with hot, crispy tater tots, and garnish with chopped cilantro, green onions, and a splash of hot sauce.
Notes
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Shortcut tip: Use rotisserie chicken to save time.
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Adjust spice: Use fewer green chiles or skip the hot sauce if you’re heat-sensitive.
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Storage: Keep soup and tots separate for leftovers. Reheat tots in the oven or air fryer to keep them crispy.