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White Chicken Chili in a bowl with tots on top.

Super Creamy White Chicken Chili with Seasoned Tots

  • Author: Lindsay Ostrom
  • Total Time: 30 minutes
  • Yield: 4-5 servings 1x


Chicken, white beans, and green chiles folded up in a creamy soup blanket and topped with golden, crispity seasoned tots. WOW. Top combo.


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


  • 1 bag frozen seasoned tator tots
  • chopped cilantro and green onion
  • hot sauce (I like a few shots of Tabasco on this)


  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. 
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American

Keywords: white chili, chicken chili, white chicken chili, tater tots