This delicious soup is both vegan and plant based. Enjoy on chilly nights. so flavorful, you will forget this soup is meatless.
Vegan White Chili, serves 8-10
2 Tbsp olive oil
1 small white onion diced
2 garlic cloves minced
1 tsp cumin
4 cups vegetable broth (if you do not wish to prepare this vegan, chose regular chicken broth)
2 cups white beans, drained (Great Northern, Navy, and Canellini are all good choices)
1 cup corn white kernels canned or frozen
1 (4 oz.) can green chiles
1/2 cup tomatoes, diced
½ tsp kosher salt or to taste
¼ tsp ground black pepper
1 tsp paprika
1 tsp chili powder
1/4 tsp cayenne powder
1/4 cup purple onion, finely chopped
Vegan sour cream (regular sour cream if you are not eating vegan)
Fresh cilantro, chopped
Fresh jalapeño, diced
In a dutch oven or large saucepan, heat the olive oil over medium heat. Add in the onion and sauté for 5-7 minutes, or until the onions are translucent. Add in the garlic and cumin and sauté for 1 minute. Add in the vegetable broth, stirring as you pour the broth in.
Add in the white beans, corn, green chiles, tomatoes, salt, pepper, paprika, chili powder, and cayenne powder. Let the soup come to a boil, and then turn it down and let simmer for 20 minutes. Stir frequently.
Serve with cilantro, sour cream, jalapeño, onion, tortilla chips, lime wedges, and avocado.
Store any leftovers in the refrigerator for up to 5 days, or in the freezer for up to a year.