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.
The best salsa verde brands
- I typically by Herdez salsa which is either sold in glass jars or cans.
- I also like Trader Joe’s salsa verde.
- If you can’t find either of those, just look for a mild green salsa.
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.
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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
- 2 cups vegetable broth
- 1 15oz can cannellini, rinsed and drained
- 1 15oz can chickpeas
- 1 cup salsa verde
- 1/4 tsp cumin
- 1/4 tsp chili powder
- 1 avocado
- Salt, to taste
Instructions
- Add the broth, kidney beans, chickpeas, and salsa to a large pot and bring to a boil.
- Let simmer for 10 minutes.
- Add in the salt, cumin, and chili powder.
- Dice the avocado just before serving.
- Divide the soup into bowls and top with avocado.
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.
Keywords: Vegan chili verde 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.
Nellie Tracy
Such a tasty recipe!! Love it!
★★★★★
wilhelmina
This is so hearty and flavorful and so easy to put together! Delicious!
★★★★★
Bella Hardy
The colors are so vibrant- your photography is fantastic! Vegetarian chili verde
★★★★★
Joann @ Woman In Real Life
Texting my hubs to get salsa verde and tortilla chips right now… 😉
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Luv What You Do
Jillian Michael’s videos are brutal! Last year during Polar Vortex, I was stuck in home so I did a yoga video of hers. I sweating like crazy!
Nicole
Looks tasty!
Mary Beth Jackson
this looks yummy and I love it when I can cook on the weekends and have leftover lunch ready for the week!
Dana
This recipe looks delicious!
I had a rough start to the new year, but you’ve inspired me to dust off my Jillian Michaels dvd. Thanks!