Yield: 4 servings

Prep Time: 15 mins

Cook Time: 25 mins

Total Time: 40 mins

This super hearty white chickpea chili is a comforting hug in a bowl. All the flavor of white chicken chili, minus the meat. A delicious creamy soup loaded with beans, green chiles and all the toppings.

Ingredients

• 1 tablespoon olive oil
• 1 sweet onion, diced
• 4 garlic cloves, minced
• 1 teaspoon kosher salt
• 1 teaspoon pepper
• 2 (4 ounce) cans diced green chiles
• 1 ½ teaspoons ground cumin
• ½ teaspoon smoked paprika
• ½ teaspoon dried oregano
• 1 (14 ounce) can cannellini beans, drained and rinsed
• 2 (14 ounce) cans chickpeas, drained and rinsed
• 2 ½ to 3 cups chicken or veg stock
• 1 cup corn (frozen, canned, fresh, etc)
• ½ cup heavy cream
• ¾ cup sour cream or plain greek yogurt
• for topping: fresh cilantro, chives, sour cream, tortilla chips, avocado, jalapeños, cheese

Instructions 

• Heat the olive oil in a large stock pot over medium-low heat. Stir in the onions and garlic with the salt and pepper. Cook until softened, about 5 minutes. Stir in the green chiles, cumin, smoked paprika and oregano. Cook for another 5 minutes, stirring occasionally.
• Add in the beans and stock. Add in the corn. Bring the mixture to a boil, then reduce it to a simmer and let cook for 15 to 20 minutes.
• Stir in the heavy cream and sour cream, mixing until completely incorporated. Taste and season additionally if needed. You may need an extra 1 teaspoon of salt – this will all depend on the flavor of your stock.
• Serve in bowls topped with cilantro, chives, sour cream, tortilla chips, avocado and cheese.