Vegan Chili Verde Soup

  • Author: Liz Thomson
  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Total Time: 20 mins
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Mexican


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!



  • 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


  1. Add the broth, kidney beans, chickpeas, and salsa to a large pot and bring to a boil.
  2. Let simmer for 10 minutes.
  3. Add in the salt, cumin, and chili powder.
  4. Dice the avocado just before serving.
  5. Divide the soup into bowls and top with avocado.


  • 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