Spicy White Chicken Soup with Seasoned Tots

• avocado oil↗1 tablespoon
• yellow onion, diced↗1
• cloves garlic, minced↗3
• two 4‑ounce cans diced green chiles4
• salt↗1.5 teaspoon
• cumin↗1.5 teaspoon
• dried oregano↗1 teaspoon
• one 15‑ounce can white beans (I usually use white chili beans or great northern beans)15
• cooked, shredded chicken (rotisserie chicken is very yummy, or you can just add cooked chicken breast)3 cup
• chicken broth↗3 cup
• sour cream↗0.5 cup
• to 1/2 cup heavy cream0.25 cup
• cornstarch dissolved in 2 tablespoons water2 tablespoon
• bag frozen seasoned tator tots1
• chopped cilantro and green onion
• hot sauce (I like a few shots of Tabasco on this)↗

Step-by-step instructions

1. 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. 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. 3

   Add spices: Add green chiles, spices, and salt. Give it a minute to get nice and yummy.

4. 4

   Add everything else: Add beans, chicken, broth, sour cream, cream, and cornstarch slurry. Simmer until slightly thickened.

5. 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.