Creamy Vegan Green Chile Soup with Roasted Poblanos

Why you’ll love this recipe

• Quick and easy: Minimal chopping and only a short simmer make this a perfect 30-minute weeknight meal.
• High in plant protein: Combining beans and rice creates a complete protein, providing around 19–20 g of protein per serving.
• Flexible to adapt: Swap bean varieties, use a different white rice, or skip or change garnishes to suit your pantry and preferences.
• Meal prep friendly: Keeps in the fridge for several days and freezes well for future meals.

Ingredients (and substitutes)

This simple green chili soup relies mostly on pantry staples. Main components and substitutions:

• Salsa verde: The soup gets its bright, tangy base from salsa verde made with tomatillos and green chilis. Store-bought salsa verde keeps things fast—choose mild or medium to control heat.
• Beans: White beans like navy or cannellini work well; pinto beans are a fine substitute. Use canned or cooked-from-scratch beans.
• Rice: Long-grain white rice (including Jasmine or Basmati) cooks quickly and keeps the soup light. Medium-grain white rice will also work.
• Broth: To keep the recipe vegan, use a flavorful vegan “chicken” or vegetable broth.
• Corn: Frozen corn adds sweetness and texture; it’s already cooked, so it only needs to be warmed through.

See the recipe card below for the complete ingredient list and step-by-step instructions.

Tips

• Start with a mild salsa if unsure: A whole jar of salsa verde is used, so choose mild or medium to control heat. You can always add heat to individual bowls later.
• To increase spice: Add hot sauce or sliced chilies to taste when serving.
• Frozen corn needs minimal cooking: Add it near the end and warm it through for best texture.
• To thin the soup: Add more vegetable broth for flavor or water if you prefer less salt.

• 2 tablespoons extra-virgin olive oil
• 1 large diced yellow onion (about 2 cups)
• 3 cloves minced garlic
• 1 tablespoon dried oregano
• 1 teaspoon ground cumin
• ⅓ cup long-grain white rice (uncooked)
• 4 cups vegan chicken broth (or vegetable broth)
• 1 (16 fl oz / 474 ml) jar salsa verde (about 2 cups)
• 2 cups water
• 2 (15 oz) cans white beans (about 3 cups drained)
• 2 cups frozen corn
• 1 small bunch cilantro
• extra garnishes (optional: avocado, tortilla chips, pickled red onions, sliced radishes, jalapeños, lime wedges, etc.)

• Saute: Heat 2 tablespoons extra-virgin olive oil in a large pot over medium-high heat. Add 1 large diced yellow onion and sauté until golden at the edges, about 5–7 minutes. Add 3 cloves minced garlic, 1 tablespoon dried oregano, and 1 teaspoon ground cumin. Cook, stirring, until fragrant, about 1 minute.
• Simmer: Stir in ⅓ cup long-grain white rice to coat with the oil and spices. Pour in 4 cups vegan chicken broth and add 1 (16 fl oz) jar salsa verde. Rinse the salsa jar with 2 cups water and add the rinse to the pot. Add 2 cans white beans. Cover slightly ajar, bring to a boil, then reduce to a simmer and cook until the rice is tender, about 15 minutes, stirring occasionally.
• Finish: Stir in 2 cups frozen corn and simmer until warmed through, 3–5 minutes. Roughly chop 1 small bunch cilantro, reserving some for garnish, and stir the rest into the soup. Ladle into bowls and add reserved cilantro and any extra garnishes before serving.

1. Salsa verde: Choose mild or medium to control heat. Add jalapeño, serrano or hot sauce to individual bowls if you want more spice.
2. Beans: Cannellini or navy beans are ideal, but pinto beans are a suitable alternative.
3. Not vegan? Use regular chicken broth and add dairy garnishes like shredded cheese or sour cream if desired.
4. Storage: Refrigerate for 3–4 days or freeze up to 3 months. Reheat gently and thin with stock or water if it thickens.