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vegan chili verde

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
  • 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

Units Scale
  • 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

  1. Add the broth, cannellini beans, chickpeas, salsa, and cumin to a large pot and bring to a boil.
  2. Let simmer for 10 minutes.
  3. Add salt to taste.
  4. Dice the avocado just before serving.
  5. 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.