Vegan Chili Verde Soup

  • 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


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, cannellini beans, chickpeas, salsa, cumin, and chili powder 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.


  • 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