In today’s Hosting Haus, I’m sharing a recipe that came from a thought and a craving, it is comforting, effortless, and perfect for feeding a crowd. This White Bean Chicken Soup started as a chili, evolved into a cozy one-pot meal, and now lives in that sweet spot between elevated hosting and weeknight ease.
It has a subtle Southwest flair—poblanos, green chiles, lime, and fresh cilantro—that makes it feel warm and layered without being heavy. This is the kind of dish you can let simmer while you set the table, pour a glass of wine, and actually enjoy hosting instead of stressing in the kitchen.
Whether you serve it as a soul-warming soup with toasted bread or thicken it up into a chili for a casual gathering, this recipe is all about creating a welcoming, relaxed hosting moment—the Hosting Haus way.
Ingredients:
- 1 rotisserie chicken, picked (save a bit of skin)
- 1 onion, chopped
- 3 poblano peppers, chopped
- 1 bag frozen corn
- 1 can white beans (e.g., cannellini), drained
- 1 can black beans, drained
- 1 can chickpeas, drained
- 1 can diced green chiles
- 1 container chicken stock
- 1 container bone broth (optional)
- Fresh cilantro, chopped
- 1 lime, juiced
- Garlic powder, salt, pepper
- Sour cream (for creaminess and topping)
- Avocado slices (optional)
- Toasted bread with butter (for serving)
Directions:
- In a Dutch oven, warm a bit of oil. Sauté the onion along with some of the reserved chicken skin—this adds a rich flavor.
- Add the poblanos, season with salt and pepper, and cook until softened.
- Stir in the frozen corn, diced green chiles, and garlic powder. Combine well.
- Pour in the chicken stock, white beans, black beans, and chickpeas. Squeeze in the lime juice.
- Once combined, add your picked rotisserie chicken and fresh cilantro. For a soup consistency, add bone broth. For a thicker chili, skip the bone broth.
- Let it simmer on low for about an hour to allow flavors to meld.
- About 20 minutes before serving, stir in a dollop of sour cream to add creaminess.
- Serve topped with extra sour cream, avocado slices, and a side of toasted, buttery bread.
Optional Note: To turn this into a chili, simply omit the bone broth for a thicker texture. Enjoy this comforting dish your way!