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Is it just me, or is chili just one of the ultimate go-tos for comfort food?

Personally, I can enjoy a classic, smoky, firehouse-style, tomato-based chili from time to time. Although, I prefer it on the mild side because I’m a spice wimp. However, when it comes to my preference I think a creamy white bean chili with a more Mexican flair is my favorite. It also wins votes in my house because pretty much my whole family agrees with me. Tell me, what’s your preference?

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I made this chili with dried beans that I soaked overnight but if you don’t have the time on your hands it’s totally alright to use canned beans. Use 5 – 6 cups of cooked beans which should be about 4 cans. I love how easy this soup comes together and it’s a one pot dish so that makes the clean up so much less hassle.

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Creamy Chili White Bean Soup

Every long day needs to end with a cozy comfort food meal. This simple meal only needs one pot and a little prep.

Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings 6 - 8 servings

Ingredients

1 pound dried white (Cannellini or Great Northerbeans
6 - 7 cups vegetable broth
1 cup cherry tomatoes sliced in half
5- 6 ears of corn on the cob sliced off
1 large onion diced
6 cloves garlic minced
2 jalapeno peppers
1 1/2 cups salsa verde
2 teaspoons cumin
2 teaspoons chili powder
1 teaspoon paprika
1 teaspoon oregeno
1 teaspoon thyme
1/2 teaspoon white pepper
salt and pepper to taste
1 cup unsweetened non-dairy yogurt

For Topping:

cilantro
shredded "cheese"
coconut cream
tortilla chips

Instructions

Rinse beans well in a strainer and pour into a large bowl of warm water to soak for at least 3 hours or overnight (I soaked mine overnight).
Rinse beans again and pour into a large soup pot followed by broth. Bring to a boil then cover and reduce heat to medium for about an hour until beans start to get very soft.
Add onions, garlic, tomatoes, corn, jalapenos, salsa verde, and seasonings and continue cooking until beans and veggies are fully cooked and tender.
Reduce heat to low and add the yogurt and stir until fully incorporated. Season to taste with salt and pepper and serve warm, topped with desired toppings.

ALL CONTENT IS MINE AND ORIGINAL! All of these food photos were taken with my Nikon D750 and my favorite Lens, the Nikon AF-S FX NIKKOR 50mm f/1.8G. You can find out more in my INTRO POST.