Creamy, comforting Jalapeño White Bean Chili Soup with a gentle kick and silky texture from blended white beans.

Scale

1 tbsp olive oil

1 large onion, chopped

2 cloves garlic, minced

1–2 jalapeños, seeded and minced

1 (15-ounce) can great northern beans, rinsed and drained

1 (15-ounce) can cannellini beans, rinsed and drained

4 cups vegetable broth (or chicken broth)

1/2 cup half-and-half or milk

1 tsp ground cumin

1/2 tsp chili powder

1/4 tsp smoked paprika

Salt and black pepper, to taste

Optional: fresh cilantro, shredded cheese, sour cream or Greek yogurt, crusty bread for serving

1. Heat olive oil in a large pot over medium heat; sauté onion 5-7 minutes until softened.

2. Add garlic and jalapeño; cook 1-2 minutes until fragrant.

3. Stir in cumin, chili powder, and smoked paprika; cook 1 minute to bloom spices.

4. Add great northern beans, cannellini beans, and broth; bring to a simmer.

5. Cover, reduce heat, and simmer 15-20 minutes to meld flavors.

6. Blend about half the soup with an immersion blender (or carefully in a stand blender) and return to the pot.

7. Stir in half-and-half or milk; warm gently without boiling.

8. Season to taste with salt and black pepper.

9. Ladle into bowls and garnish as desired.

Top with cilantro, green onions, shredded Monterey Jack or cheddar, or a dollop of sour cream.

For a smoky twist, add a pinch of chipotle powder with the spices.

Boost veggies by adding corn or diced bell peppers with the onions.

Make it heartier by stirring in shredded cooked chicken or cooked crumbled turkey at the end.

For a vegan version, use vegetable broth and unsweetened plant milk.

Blend a portion of the beans with the dairy for extra creaminess.

Tastes even better the next day; freezes well up to 3 months.

Keywords: jalapeño, white bean, chili, soup, creamy, comforting