Vegan White Chicken Chili

This veggie-filled pot of heartiness is a wonderful idea for your busy weeknight meal rotations. The savory southwest flavors are crave-worthy and the creaminess makes it extra comforting.

This vegan white chicken chili can be customized in anyway you prefer. You can toss in even more fresh veggies or kick up the heat with spicy add-ins such as red pepper flakes or jalapeños.

I consider this soup to be a sister to my tomato-based Three Bean Chili. They are both so delicious, quite filling, and very easy to make! I like to make these big pots of chili year-round, but they most certainly warm my bones on those frigid days.

For more hearty soups, be sure to check out my Roasted Red Pepper Soup, Stuffed Pepper Soup, Enchilada Soup, and Mushroom Potato Soup!

Reasons To Love This Vegan White Chili

• No dairy and meatless
• It’s ready in about 30 minutes
• Similar to the tomato-based version but creamy
• Full of hearty veggies and protein-packed beans
• Customizable with more vegetables, herbs, and spiciness

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Ingredients

• Onion – I like to use yellow onion in this soup but sweet or white would be tasty as well.
• Chilies – Jalapeño, poblano, and a can of fire-roasted green chilies add so much flavor and a touch of heat. Feel free to toss in more for a spicier bite.
• Garlic – Fresh garlic cloves are best but you can certainly use garlic powder in a pinch.
• Seasoning – A combination of cumin, chili, oregano, paprika, salt, and pepper take this soup over the top! Sprinkle in any other favorites you might have.
• Broth – I tend to use vegetable bouillon with water, but regular store bought or homemade veggie broth work just the same. Another wonderful option is to use vegan no-chicken bouillon to further enhance the flavor.
• Beans – Any variety of white beans such as navy, cannellini, great northern, butter beans and even lima beans are great here. You can add another can for even more protein or use chickpeas instead.
• Vegan Chicken – I like to use the frozen vegan chicken made by Daring or Gardein. Other options include tofu, jackfruit, or extra beans.
• Corn – These add even more nutrients to this pot of chili. I like to stir in frozen corn at the end but fresh or canned can be used as well.
• Vegan Cream Cheese – This adds the perfect touch for a creamy thick consistency. Feel free to leave it out if you prefer or swap it with vegan sour cream for some tang.
• Herbs – Fresh cilantro tastes so good here along with the other southwest flavors. If you don’t have any on hand, parsley can work, or simply leave it out.
• Lime Juice – Although we use a small amount, lime juice has a great way of bringing out all the best flavors here.

Step-By-Step Instructions

Here are some quick visual steps. Find the full recipe with exact measurements on the recipe card below.

Sauté the onions and fresh peppers until they have softened. I like to use a heavy-bottom pot here to keep it stable on the stovetop.

Stir in the garlic and seasoning. Let them cook for a minute or two until they become fragrant.

Use a little of the water or broth to deglaze the pot by scraping at the bottom as soon as you pour it in.

Pour in the beans, canned green chilies, and the rest of the broth. Cover the chili and let it cook for about 15 minutes, stirring occasionally.

You can use a potato masher or immersion blender, at this time, if you want a smoother texture to the soup, although this is completely optional.

Stir in the frozen vegan chicken, frozen corn, and cream cheese. Let it cook for a few more minutes so that everything heats through.

Take the pot off of the heat, and stir in the lime juice and cilantro.

Enjoy this tasty vegan white chicken chili with any of your favorite toppings! I like to add crushed tortilla chips, jalapeño slices, fresh onions, and vegan cheese.

Helpful Tips

• Prepare all of the ingredients ahead of time because this chili cooks pretty fast.
• Keep the corn and vegan chicken frozen so that they maintain more of a crisp texture.
• This chili is pretty thick. If you want more of a thinner soup consistency, add more broth or use less vegan cream cheese.

Variation Ideas

• Beans: Try this with pinto beans or chickpeas.
• Spicy: Add cayenne pepper or red pepper flakes for a spiciness.
• Greens: Fold in some chopped baby spinach or kale along with the cilantro.
• Tang: Swap the vegan cream cheese for vegan sour cream for more of a tangy flavor.

Storage & Reheat

Store leftover chili in a covered dish in the refrigerator for 4 days or in the freezer for 2 months. Warm it up in the microwave or over the stovetop until heated through. It will thicken over time so you might want to add a splash of water or broth to thin it out.

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