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. But when you take the chicken, white beans, green chiles and cumin and oregano wrapped in a blanket of creamy soup and combine it with the crispity golden bite of a perfectly seasoned tot? UGH. It is SO DARN GOOD.
Like, the kind of good that has the potential to change a life? I foresee a future for myself where frozen tator tots are in my freezer at all times and there’s a well-worn browser bookmark leading me to this very post so that this stupidly easy, almost trashy amazing recipe is never more than 30 minutes out of reach.
I’ve always been extremely loyal to Sarah’s White Chicken Chili – it’s one of my favorite 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 cozy. Two different white chicken chilis for two different occasions.
White chicken chili with tots. You’ll love it. The end.
How To Make This Chicken Chili
1
Cook the onions and garlic.
Sauté until they’re nice and golden. The house smells yummy already.
2
Add the spices and green chiles.
Flavor, flavor! Let’s get it going.
3
Add everything else.
Chicken, beans, broth, sour cream, cream, and that little cornstarch slurry! Everybody in the pan to make it nice and creamy and delicious.
4
Simmer till it’s thickened.
Behold the creaminess. It’s next level.
5
You’re Done! Yum.
Top with tots, cilantro and green onion, and hot sauce. A true hungry person masterpiece.
Watch How To Make This Chicken Chili
Super Creamy White Chicken Chili with Seasoned Tots
Total Time: 30 minutes
Yield: 4–5 servings 1x
Description
Chicken, white beans, and green chiles folded up in a creamy soup blanket and topped with golden, crispity seasoned tots. WOW. Top combo.
Ingredients
Units
Scale
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)
Instructions
- 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).
- 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.
- Add spices: Add green chiles, spices, and salt. Give it a minute to get nice and yummy.
- Add everything else: Add beans, chicken, broth, sour cream, cream, and cornstarch slurry. Simmer until slightly thickened.
- 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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Keywords: white chili, chicken chili, white chicken chili, tater tots
