Ingredients
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.
Instructions
- In a large pot, heat the olive oil over medium heat for 30 seconds.
- Add the onion and sauté for 5 minutes until the onion is slightly translucent.
- Add the garlic and continue to sauté for 1 minute.
- Add the salsa verde, vegetable broth, white beans, chickpeas, and corn.
- Bring to a boil then reduce heat to medium-low and simmer for 15 minutes.
- 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.)
- Add the blended soup back to the pot and stir to combine.
- Divide into bowls and top with cilantro, red onion, jalapeño, or avocado.
Notes
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