Description
This comforting, creamy white chicken soup is kicked up with green chiles and warm spices, then finished with a crunchy topping of seasoned tater tots. It’s a fun, satisfying twist on classic chicken soup—perfect for cozy dinners and family meals with a spicy, crispy surprise.
Ingredients
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1 tablespoon avocado oil (15 ml)
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1 yellow onion, diced
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3 cloves garlic, minced
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2 cans (4 oz / 113 g each) diced green chiles
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1 1/2 teaspoons salt (7.5 ml)
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1 1/2 teaspoons cumin (7.5 ml)
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1 teaspoon dried oregano (5 ml)
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1 can (15 oz / 425 g) white beans (white chili beans or great northern beans)
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3 cups cooked, shredded chicken (about 400 g)
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3 cups chicken broth (710 ml)
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1/2 cup sour cream (120 ml)
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1/4 to 1/2 cup heavy cream (60–120 ml)
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2 tablespoons cornstarch (16 g), dissolved in 2 tablespoons water (30 ml)
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1 bag frozen seasoned tater tots (about 600 g)
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Chopped cilantro and green onion for topping
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Hot sauce (Tabasco recommended), to taste
Instructions
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Prepare the Tater Tots: Preheat oven and bake tater tots per package instructions (usually 20–30 minutes).
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Sauté Aromatics: Heat avocado oil in a Dutch oven over medium heat. Add onion and garlic; cook 5–10 minutes until soft.
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Add Spices and Chiles: Stir in diced green chiles, salt, cumin, and oregano. Cook for 1–2 minutes.
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Combine Soup Ingredients: Add beans, shredded chicken, broth, sour cream, and heavy cream. Mix in the cornstarch slurry.
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Simmer: Let the soup simmer for 10 minutes, stirring occasionally, until thick and creamy.
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Serve: Ladle into bowls, top with crispy tater tots, chopped cilantro, green onion, and hot sauce if desired.
Notes
Use rotisserie chicken for a faster prep.
Season plain tater tots with garlic powder, onion powder, and paprika if needed.
Add cayenne or more hot sauce for a spicier soup.
Reheat tots separately to keep them crispy when serving leftovers.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop + Oven
- Cuisine: American