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5.0 from 135 votes

White Chickpea Chili

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.

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 4 servings
Course: Main Course , Soup
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. Serve in bowls topped with cilantro, chives, sour cream, tortilla chips, avocado and cheese.