This easy vegan Green Chili Soup is made with salsa verde, beans, and rice. It's flavor-packed and ready in 30 minutes! Top with crushed tortilla chips, pickled onions, avocado, and sour cream. Or enjoy the soup just as is. Leftovers keep well for meal prep lunches and dinners. (Vegan & Gluten Free).
Saute: Warm 2 tablespoons extra-virgin olive oil in a large pot over medium-high heat. Add 1 large diced yellow onion, saute until golden around the edges, 5 to 7 minutes. Add 3 cloves minced garlic, 1 tablespoon dried oregano, and 1 teaspoon ground cumin. Cook, stirring continuously, until fragrant, about 1 minute.
Simmer: Add ⅓ cup long-grain white rice and stir to coat. Pour in 4 cups vegan chicken broth. Then, add 1 (16 fl oz / 474 ml) jar salsa verde. Swirl 2 cups water in the empty jar to rinse it out, then empty into the pot. Add 2 (15 oz / 14 fl oz / 398 ml) cans white beans. Cover with the lid slightly ajar and bring to a boil. Reduce heat to a simmer and cook until rice is tender, about 15 minutes, stirring occasionally.
Finish: Stir in 2 cups frozen corn and simmer until warmed through, 3 to 5 minutes. Roughly chop 1 small bunch cilantro. Set some cilantro aside (for garnish), then stir the rest into the soup. Ladle soup into bowls, top with reserved cilantro and extra garnishes if desired.
Notes
Salsa Verde: Choose the brand you like best (or opt for homemade). We recommend a mild or medium spiced salsa. If in doubt, opt for mild because it's easier to add heat than take it out. You can use chopped jalapeno or serano peppers or hot sauce to make individual servings spicier.
Beans: Most varieties of white beans work well here, such as Navy beans or Cannelini beans. Or, you could use Pinto beans instead.
If you're not vegan: You could substitute the vegan chicken broth for regular chicken broth. For garnishes, you could add crumbled or shredded cheese, sour cream, etc.
Storage and reheating tips: Soup can be stored in the fridge for 3 to 4 days. Or, frozen for up to 3 months. When reheating, you may wish to thin the soup slightly with more stock or water.