Before You Dive Into This Delicious Recipe… 🍲

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Now… ready for the recipe? Let’s do this. 🌱

—Ali

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Easy Creamy Chili Soup

lunch Nov 28, 2025

This is one of my kids’ absolute favorite meals — and it’s unbelievably easy to throw together. The secret, though? Cream cheese.

My kids will only eat it with vegan (or regular) cream cheese. They won’t touch cashew cream or tofu cream, but the classic cream cheese flavor (and yes, the vegan versions taste the same!) is what totally makes this dish.

It’s cozy, creamy, kid-approved, and perfect for busy nights.

Ingredients

4 cups vegetable broth
1 (8 oz) package vegan cream cheese
3 cans beans of choice, drained and rinsed
(white beans, kidney beans, black beans, pinto, or a mix)
1 can diced tomatoes (with juices)
1 can corn, drained — or 2 cups frozen corn
1 tablespoon chili powder (more or less to taste)
1 tablespoon cumin (optional — adjust or omit if you prefer)
Salt + pepper, to taste

Instructions

Add all ingredients to a large pot
Pour in vegetable broth, vegan cream cheese, beans, tomatoes, corn, chili powder, and cumin.
Warm over medium heat
Stir occasionally as the cream cheese melts and the soup becomes creamy and well combined.
Simmer 10–15 minutes
Let flavors come together. Taste and adjust seasonings:
- More chili powder for warmth
- More salt/pepper to brighten
- Add paprika or smoked paprika for depth
Serve warm
Pair with whole-grain toast, brown rice, baked potatoes, or steamed veggies for a full PlantWhys Plate.

Notes

For extra creaminess, blend 1 cup of the soup and stir it back in.
For more protein, add a block of blended tofu to the broth before heating.
If you dislike cumin or chili powder, just skip it or adjust as needed— it’s still delicious.

Click here to learn more about our plant-based membership called, The Collective

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