Vegan Chili Verde Soup (2024)

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Jump To Recipe by Liz Thomson January 5, 2015This post may contain affiliate links.

This Vegan Chili Verde Soup is full of spicy flavor but it only takes 5 minutes to prepare! Let it simmer for a few minutes and dinner is served. Plus, this recipe packs in lots of protein and fiber without meat!

This is the kind of soup I make at least a couple of times a month. It’s ridiculously easy and with the exception of avocado, it’s made from a handful of staples that I can keep in my pantry at all times.

Although this recipe only takes 5 minutes of prep, it tastes like you’ve been cooking this soup all day. The trick? Salsa verde. Adding salsa to the broth of the soup creates a base with tons of flavor.

How to Make Vegan Chili Verde

This recipe is a riff on white chicken chili and chili verde, which is typically made with pork. Since neither of those options are vegan, I wanted to make a flavorful chili that replaced the meat with beans. The combination of hearty chickpeas and creamy white beans is delicious and they add plenty of protein and fiber to keep you full!

To make this chili, simply add the broth, beans, salsa, and spices to a large pot and simmer for 10 minutes. For softer chickpeas, simmer for 15-20 minutes.

This recipe is incredibly simple, but since it’s only a few ingredients, the quality of the ingredients is very important. I highly recommend using one of the salsa verde brands listed below!

The Best Salsa Verde Brands

My very favorite salsa verde is by Herdez. The salsa is sold in glass jars or cans.
Trader Joe’s and Frontera also make great salsa verde.
I personally was not a fan of the Whole Foods 365 brand of salsa verde.

Tips for Perfect Vegan Chili Verde Soup

Cannellini beans are sometimes called white kidney beans. You can also substitute great northern beans if needed.
Salsa can be high in sodium, so be mindful of the salt content, if necessary.
I like to use low sodium vegetable broth so I can control the saltiness of the soup.

Vegan Chili Verde Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 7 reviews

Author: Liz Thomson
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Yield: 5 cups soup 1x
Category: Soup
Method: Stovetop
Cuisine: Mexican

Print Recipe

Description

This Vegan Chili Verde Soup is a twist on a traditional white chicken chili! This dish packs in lots of protein and fiber without meat!

Ingredients

Scale

2 cups vegetable broth
1 15oz can cannellini, rinsed and drained
1 15oz can chickpeas
1 cup salsa verde
1/4 teaspoon cumin
1/4 teaspoonchili powder
1 avocado, diced
Fresh cilantro for garnish

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Instructions

Add the broth, cannellini beans, chickpeas, salsa, cumin, and chili powder to a large pot and bring to a boil.
Let simmer for 10 minutes.
Add salt to taste.
Dice the avocado just before serving.
Divide the soup into bowls and top with avocado. Garnish with cilantro if desired.

Notes

Cannellini beans are sometimes called white kidney beans.
Salsa can be high in sodium, so be mindful of the salt content, if necessary.
I like to use low sodium vegetable broth so I can control the saltiness of the soup.

Alex and I ate ours with some tortilla chips sprinkled on top and it ended up being a pretty filling lunch. You could also serve this as a side dish with tacos. As a side, you could easily serve four people. As a main dish, this was perfect for the two of us!

What toppings would you add to this chili?

This recipe was originally posted in January 2015. Updated June 2019.

originally posted January 5, 2015 (updated July 3, 2023) by Liz Thomson
categories: Gluten Free, Soup, Vegan 33 comments

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