Ingredients:

  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 2 cans (15 oz each) great northern beans, drained and rinsed
  • 1 can (4 oz) diced Hatch green chiles
  • 1 cup frozen corn, thawed
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 3 cups low-sodium vegetable broth
  • 1 tsp salt
  • 1 tbsp fresh lime juice
  • 1/4 cup heavy cream
  • 1/4 cup fresh cilantro, chopped

Instructions:

  1. Heat olive oil over medium heat. Add the diced onion and a pinch of salt. Sauté for 6–8 minutes until the onions are translucent and pale gold. Stir in the minced garlic and oregano, cooking for just 60 seconds until the aroma is pungent.
  2. Stir in the cumin and smoked paprika, coating the onions in the spices for 1 minute to wake up the oils. Add the Hatch green chiles and corn, stirring constantly for 3 minutes to allow the vegetables to soften and integrate.
  3. Pour in the vegetable broth and add the drained white beans. Bring the mixture to a boil, then reduce heat to low and simmer for 15 minutes. Use an immersion blender directly in the pot to pulse the chili 5–7 times to release natural starches and thicken the base.
  4. Remove the pot from heat. Stir in the heavy cream and fresh lime juice. Fold in the chopped cilantro just before serving.