11 Incredible Soup Recipes for Fall
11 INCREDIBLE Soup Recipes for FALL! is a easy American (Tex-Mex) recipe that serves 4. 450 calories per serving. Recipe by Tried Tested and True on YouTube.
Prep: 15 min | Cook: 20 min | Total: 45 min
Cost: $9.29 total, $2.32 per serving
Ingredients
- 1 Large Onion (diced)
- 2 tsp Garlic (minced fresh garlic)
- 1 large Chicken Breast (skinless, boneless; can use 2 for extra protein)
- 1.5 tsp Ground Cumin
- 1.5 tsp Salt
- 0.5 tsp Garlic Powder
- 0.25 tsp Cayenne Pepper (adjust for heat)
- 0.25 tsp Smoked Paprika
- 2 cup Chicken Broth (can use water + Better Than Bouillon)
- 1 4 oz can Canned Green Chilies (drained)
- 2 15 oz cans Great Northern Beans (drained and rinsed)
- 1 cup Corn (frozen, thawed)
- 1 cup Sour Cream (full‑fat, can be added at serving for dairy‑free option)
- 1 cup Heavy Cream (for a rich finish; can substitute half‑and‑half)
Instructions
Sauté aromatics
Press the sauté button on the Instant Pot, set to medium‑high, add 1 tbsp butter or oil, then add the diced onion and minced garlic. Cook, stirring occasionally, until the onion is translucent and fragrant, about 5 minutes.
Time: PT5M
Season the chicken
In a small bowl combine 1.5 tsp cumin, 1.5 tsp salt, 0.5 tsp garlic powder, 0.25 tsp cayenne pepper, and 0.25 tsp smoked paprika. Rub the mixture evenly over the chicken breast.
Time: PT2M
Brown the chicken
Add the seasoned chicken to the pot. Sauté for about 5 minutes, allowing brown bits (fond) to form on the bottom. No need to fully cook the chicken at this stage.
Time: PT5M
Deglaze
Pour in the 2 cups chicken broth, scraping the browned bits from the bottom with a spatula. This prevents a burn notice and adds flavor.
Time: PT2M
Add remaining ingredients
Stir in the drained green chilies, drained Great Northern beans, and frozen corn. Mix gently to combine.
Time: PT1M
Pressure cook
Close the Instant Pot lid, set the valve to sealing, and select Manual/Pressure Cook on high for 2 minutes. When the timer ends, perform a quick release.
Time: PT4M
Finish with dairy
Open the lid, stir in 1 cup sour cream and 1 cup heavy cream until fully incorporated. Heat on sauté for another 2–3 minutes just to warm through; do not boil.
Time: PT3M
Serve
Ladle the chili into bowls. Serve with corn chips, tortilla chips, or cornbread. Add extra sour cream or a drizzle of cream for those who prefer milder heat.
Time: PT2M
Nutrition Facts
- Calories
- 450
- Protein
- 30 g
- Carbohydrates
- 32 g
- Fat
- 24 g
- Fiber
- 8 g
Dietary info: Gluten‑Free, High‑Protein
Allergens: Dairy
Ingredient Substitutions
- Instead of Large Onion: Shallot
- Instead of Garlic: Garlic powder (½ tsp)
- Instead of Chicken Breast: Turkey breast
- Instead of Ground Cumin: Chili powder
- Instead of Salt: Sea salt
- Instead of Garlic Powder: Fresh garlic (extra)
- Instead of Cayenne Pepper: Hot sauce
- Instead of Smoked Paprika: Regular paprika
- Instead of Chicken Broth: Vegetable broth
- Instead of Canned Green Chilies: Fresh jalapeños, diced
- Instead of Great Northern Beans: Cannellini beans
- Instead of Corn: Canned corn
- Instead of Sour Cream: Greek yogurt
- Instead of Heavy Cream: Half‑and‑half, Whole milk
Equipment Needed
- Instant Pot
- Measuring Cups
- Measuring Spoons
- Knife
- Cutting Board
- Can Opener
- Spatula or Wooden Spoon
Critical Steps — Do Not Skip
- Sauté onion and garlic until fragrant.
- Season and brown the chicken to develop fond.
- Deglaze with broth to lift browned bits.
- Pressure cook just enough to finish cooking the chicken.
- Stir in sour cream and heavy cream for a creamy finish.
Chef Tips from the Video
- Use butter instead of oil for a richer base flavor.
- If you like extra heat, increase cayenne to ½ tsp or add a dash of hot sauce at the end.
- For a smoky twist, substitute smoked chicken broth or add a splash of chipotle adobo.
Troubleshooting
Soup is too thin.
Simmer on sauté for a few more minutes or stir in an extra ¼ cup heavy cream.
Soup is too thick after adding cream.
Thin with additional chicken broth or water, 1‑2 tbsp at a time, until desired consistency.
Beans are gritty or under‑cooked.
Make sure beans are fully drained, rinsed, and cooked at least 10 minutes after pressure cooking; you can simmer longer on sauté.
Storage
Refrigerator: Store in an airtight container for 3–4 days.
Freezer: Freeze without the sour cream/heavy cream for up to 2 months; add dairy when reheating.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the chili up to step 5 and freeze in portioned bags. Add the sour cream and heavy cream after reheating.
- The chili thickens as it cools; stir in a splash of broth when reheating if needed.
Frequently Asked Questions
What is the cultural significance and history of White Chicken Chili in American Southwest cuisine?
White chicken chili blends traditional Tex‑Mexican chili flavors with creamy dairy elements, a style that became popular in the American Southwest during the late 20th century as home cooks sought milder, protein‑rich soups for cooler weather.
What are the traditional regional variations of White Chicken Chili in Tex‑Mex cuisine?
Some regions add roasted green chilies, others incorporate pinto beans or hominy. In New Mexico, it’s common to finish with a drizzle of chile‑infused oil, while in Texas many recipes include diced ham or bacon for extra smokiness.
How is White Chicken Chili traditionally served in the Southwest?
It is often served hot with corn chips, warm cornbread, or over a bed of rice. A garnish of fresh cilantro, sliced jalapeños, and a dollop of sour cream is typical.
What occasions or celebrations is White Chicken Chili traditionally associated with in American cuisine?
White chicken chili is a popular comfort dish for fall and winter gatherings, game‑day parties, and family pot‑lucks because it can be made in large batches and stays warm for hours.
What authentic traditional ingredients are essential for White Chicken Chili versus acceptable substitutes?
Traditional ingredients include chicken breast, Great Northern beans, corn, green chilies, cumin, smoked paprika, and dairy (sour cream and heavy cream). Substitutes can be turkey breast, cannellini beans, canned corn, fresh jalapeños, chili powder, and half‑and‑half.
What other Southwest dishes pair well with White Chicken Chili?
Serve it alongside Mexican street‑style corn (elote), a fresh avocado salad, grilled quesadillas, or a side of cilantro‑lime rice for a complete meal.
What are the most common mistakes to avoid when making White Chicken Chili?
Common errors include over‑cooking the chicken during sauté, forgetting to deglaze which can cause a burn notice, and adding the dairy too early causing curdling. Follow the step‑by‑step timing and add cream only after pressure cooking.
Why does this White Chicken Chili recipe use a short 2‑minute pressure cook instead of a longer simmer?
The chicken and aromatics are already sautéed, so the brief pressure cook only ensures everything is heated through and the flavors meld without over‑cooking the chicken, keeping the texture tender.
Can I make White Chicken Chili ahead of time and how should I store it?
Yes. Prepare up to step 5, cool, and freeze in airtight containers. When ready, thaw, pressure cook for 2 minutes, then stir in sour cream and heavy cream before serving.
What texture and appearance should I look for when making White Chicken Chili?
The broth should be creamy off‑white, speckled with beans, corn, and green chilies. Chicken pieces should be tender, not shredded, and the soup should coat the spoon without being watery.
How do I know when White Chicken Chili is done cooking?
After the quick pressure release, the chicken should be fully cooked (no pink), the beans are soft, and the soup is hot throughout. A quick taste will confirm seasoning and creaminess.
What does the YouTube channel Tried Tested and True specialize in?
The YouTube channel Tried Tested and True specializes in practical, family‑friendly recipes with a focus on quick, reliable meals that work in everyday kitchens, often featuring Instant Pot and one‑pot techniques.
How does the YouTube channel Tried Tested and True's approach to American comfort food differ from other cooking channels?
Tried Tested and True emphasizes minimal prep, ingredient flexibility, and step‑by‑step clarity, often providing both stovetop and Instant Pot options, whereas many channels focus on elaborate techniques or niche cuisines.
Last updated: August 25, 2026
