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White Bean Chili Soup

Soups are always the right choice in the colder months, yet this creamy white soup can satisfy you year-round. White beans, poblano chiles, potatoes and corn complete this meal. Serve it thick as a chili or thinner for a delicious soup. You can't go wrong either way.


  • 4 cups cooked white, cannellini beans (see Bean Basics to make your own or use three cans of drained and rinsed white beans)

  • 1 white onion, finely chopped

  • 1 red onion, 1/2 finely chopped and 1/2 in rings for topping

  • 2 cups chopped yellow Yukon potatoes (about 1/2 inch pieces with skin on)

  • 1 cup roasted poblano chiles (see Roasting Chiles) or use 2 small cans

  • 1/2 cup chopped red bell pepper

  • 2 cups frozen corn

  • 1/2 to 1 quart vegetable broth- depending on if you want thicker chili or a thinner soup

  • 1/2 block softened cream cheese*


  • 1 cup Monterey jack cheese for topping*

  • 1 jalapeno, sliced for serving, or add chopped jalapeno into soup while cooking for more heat

  • Red onion rings (see above)

  • Chips

  • Lime wedges


  1. Sauté onions for 5 minutes over medium heat

  2. Add potatoes, chiles and bell peppers and sauté additional 10 minutes until potatoes are soft

  3. Add cream cheese and stir until blended

  4. Add in beans and broth and simmer for 30 minutes

  5. Stir in corn and simmer 5 minutes

  6. Serve with toppings, add more broth or liquid to thin

*for a vegan variety, either omit the cheeses or sub with 1 cup of non-dairy milk and vegan cheese for topping


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