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.
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.
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