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Creamy White Bean Chili

Vegetarian White Bean Chili

  • Author: Liz Thomson
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 4 cups 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian


Units Scale
  • 1 tablespoon olive oil
  • 1 yellow onion, diced
  • 3 cloves minced garlic
  • 1 cup salsa verde
  • 2 cups vegetable broth
  • 1 (15oz) can cannellini beans, drained and rinsed
  • 1 (15oz) can chickpeas, drained and rinsed
  • 1 (15oz) can sweet corn, drained
  • 2oz cream cheese
  • Optional toppings. Diced red onion, jalapeño, avocado, cilantro, crushed tortilla chips etc.


  1. In a large pot, heat the olive oil over medium heat for 30 seconds.
  2. Add the onion and sauté for 5 minutes until the onion is slightly translucent.
  3. Add the garlic and continue to sauté for 1 minute.
  4. Add the salsa verde, vegetable broth, white beans, chickpeas, and corn.
  5. Bring to a boil then reduce heat to medium-low and simmer for 15 minutes.
  6. Transfer 1 cup of soup to a blender, add the cream cheese, and blend until smooth. Be sure to allow steam to escape from the top of the blender. See note for tips for blending hot soup.)
  7. Add the blended soup back to the pot and stir to combine.
  8. Divide into bowls and top with cilantro, red onion, jalapeño, or avocado.


When blending hot soup, it’s important to allow steam to escape. Most blenders have a vent plug on the lid. Allow steam to escape and cover with a kitchen towel to prevent splattering. Blend on a low speed until mostly smooth. Do not blend hot soup in a bullet-style blender.

Keywords: vegetarian white bean chili