This white bean chili is perfectly spicy and creamy for a vegetarian meal that is ridiculously easy to make. The secret? Adding salsa verde to the broth and blending some of the soup into the broth to make it extra hearty. Give it a try! . Ingredients 1 tablespoon olive oil 1 yellow onion, diced 3 cloves minced garlic 1 cup salsa verde 2 cups vegetable broth 1 (15oz) can cannellini beans, drained and rinsed 1 (15oz) can chickpeas, drained and rinsed 1 (15oz) can sweet corn, drained 2oz cream cheese Optional toppings. Diced red onion, jalapeño, avocado, cilantro, crushed tortilla chips etc. . Ingredients In a large pot, heat the olive oil over medium heat for 30 seconds. Add the onion and sauté for 5 minutes until the onion is slightly translucent. Add the garlic and continue to sauté for 1 minute. Add the salsa verde, vegetable broth, white beans, chickpeas, and corn. Bring to a boil then reduce heat to medium-low and simmer for 15 minutes. Transfer 1 cup of soup to a blender, add the ...