For a thicker texture, try mashing or blending a portion of the soup. I tend to prefer a creamy broth in my white bean chili recipe, but white beans blend really easily with a high speed blender or immersion blender so it’s simple to make this soup thicker if you prefer.

Use whatever white beans you have on-hand! Great Northern beans are often used in white chili, and are sometimes confused with cannellini beans. Cannellini beans and Great Northern beans are not technically the same legume, but they are pretty interchangeable. Cannellini beans are generally larger than Great Northern, with a hearty, earthy flavor and texture that does a bit better in chili.

Store leftovers or make ahead! Chili is always a good option for meal prep, because it stores so well. And/or leftovers make a great lunch later in the week. Store in an air-tight container in the fridge for a week, or in the freezer for up to two months! Warm it on the stove with an extra pinch of salt when you’re ready to enjoy it again!