Super Creamy White Chicken Chili with Seasoned Tots

This White Chicken Chili is THE BOMB. Chicken, white beans, and green chiles folded up in a creamy soup blanket and topped with golden, crispy seasoned tots, cilantro, green onion, and hot sauce. WOW. Top combo.

White Chicken Chili with Tots: An Essay

You need to be putting tator tots on your white chicken chili. That is the beginning and the end of this persuasive essay.

White chicken chili is already a top ten food for me, and this one is weeknight easy, just a little spicy, extra creamy, and uncluttered.

But when you take the chicken, white beans, green chiles and cumin and oregano wrapped in a blanket of creamy soup and level it up with the crispy golden bite of a perfectly seasoned tot? Oof. Wow. This is peak winter food.

I’ve always been extremely loyal to Sarah’s White Chicken Chili – it’s one of my favourite soups and one that many of you have told me has won you all kinds of awards at chili cookoffs. So the bar is high for white chicken chili here on POY.

But this new white chicken chili has earned its place on the site. It’s easier, there’s just less going on with it, and it’s a bit thicker and maybe even a bit more comfort-food cozy.

White chicken chili with tots. That’s my thesis. The end! 

INGREDIENTS

White Chicken Chili

• 1 tablespoon avocado oil
• 1 yellow onion, diced
• 3 cloves garlic, minced
• two 4-ounce cans diced green chiles
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons cumin
• 1 teaspoon dried oregano
• one 15-ounce can white beans (I usually use white chili beans or great northern beans)
• 3 cups cooked, shredded chicken (rotisserie chicken is very yummy, or you can just add cooked chicken breast)
• 3 cups chicken broth
• 1/2 cup sour cream
• 1/4 to 1/2 cup heavy cream
• 2 tablespoons cornstarch dissolved in 2 tablespoons water
• Toppings
  • 1 bag frozen seasoned tator tots
  • chopped cilantro and green onion
  • hot sauce (I like a few shots of Tabasco on this)
• Cook Mode Prevent your screen from going dark 
• 1 bag frozen seasoned tator tots
• chopped cilantro and green onion
• hot sauce (I like a few shots of Tabasco on this)

INSTRUCTIONS

1. Make Your Tots: Follow package directions for a bag of frozen tator tots. The soup doesn’t take too long so I usually like to do this first (they usually take 20-30 minutes).
2. Cook the onions and garlic: Heat the oil in a large Dutch oven. Add onions and garlic; sauté until nice and fragrant, about 5-10 minutes.
3. Add spices: Add green chiles, spices, and salt. Give it a minute to get nice and yummy.
4. Add everything else: Add beans, chicken, broth, sour cream, cream, and cornstarch slurry. Simmer until slightly thickened.
5. You’re Done! Top each bowl of soup with a pile of seasoned tots, some cilantro and green onion, and a shot of hot sauce if you want. Absolute delight.