Vegan Chili Verde Soup
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!
How to Make Vegan Chili Verde in the Instant Pot
To make this recipe in the Instant Pot, simply add the broth, beans, salsa, and cumin to the Instant Pot. Lock the lid in place and pressure cook for 2 minutes. Quick-release the pressure, allow to cool slightly, then divide into bowls and top with avocado and cilantro.
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
- Prep Time: 5 mins
- Cook Time: 10 mins
- Total Time: 15 mins
- Yield: 5 cups soup 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegan
Description
This vegan chili verde soup is a twist on white chicken chili! This dish packs in lots of protein and fiber without meat!
Ingredients
- 2 cups vegetable broth
- 1 15oz can cannellini, drained and rinsed
- 1 15oz can chickpeas, drained and rinsed
- 1 cup salsa verde
- 1/4 teaspoon cumin
- 1 avocado, diced
- Fresh cilantro for garnish
Instructions
- Add the broth, cannellini beans, chickpeas, salsa, and cumin 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.
Liz, this sounds lovely, and yes, perfect for this time of year. We had chili today actually, but I would never have thought of doing a white version of it. That would be a good idea tooooo! Thanks for joining us for meatless monday, I always love seeing your recipes!
Love that you’re getting back into workouts!! Happy to join up sometime 😉 also, that soup looks fab. Love the avocado in it.
This recipe sounds like something I would love! I should try it out this week now that the weather is finally cold!
xo,
Angela
Looks Great!
Oh this looks so good! I would have never thought to a vegetarian version of this dish. I’m definitely going to have to give it a try!
And I will be more than happy to join you in working out. My husband is about as anti-workout as it gets so I can always use a little motivation. 🙂
Our fridge is packed with veggies! And I have the tail end of my half marathon training to keep me going through January!
And if we lived closer to e/o, I would definitely be your workout partner!
Yummmm! This looks tasty! I love how your recipes are always so simple – makes me want to go open up my fridge and whip it right up!
Also, if I lived in RVA I’d totally come join you. No one makes me bed for mercy quite like Jillian, no matter how many times I do her videos!
I love Jillian Michaels DVDs! She kinda scares me, but staring at her abs gives me the motivation to keep going lol
Yum! I think I’ll make this even more verde by adding in spinach and lime juice. Probably lots of garlic, too, since I think I’m getting sick again, ugh. Soup is perfect for a cold windy day like today!
This looks delicious!
Love Jillian and miss her I may have to add some of her videos back in after I finish Insanity Max 30 and focus on my running. Extreme Shed and Shred, Ripped in 30, 6 Week 6 Pack, One Week Shred, so many good ones! Oh and can’t forget the 30 Day Shred which I use to recommend to everyone! I heard she has a new one too, Beginner Shred.