Whether you’re enjoying this recipe in fall, winter, summer, or spring, this Green Chili Soup will bring in the zing! A satisfying recipe that is oh-so-warm and slightly spicy with a pop of jalapeño pepper.
Slow roasted veggies are key to this delightfully blended broth. Combined with mellow mushrooms, pearly potatoes, and creamy cannellini beans, this soup really hits the spot!
Though this savory soup might take a little bit of time, it’s totally worth it. You could even make the stock the night before and finish up the final steps the next day. This is the perfect soup to share with family and friends at any time of year.
In this recipe, a good deal of deliciousness comes from the roasted veggies. If you want to bump up the flavor factor, feel free to:
Switching up potato types can also make a big difference in taste. Try sweet potatoes for a softer, sweeter quality, and deeper color. Use russet potatoes to add more substance with a more neutral flavor.
The perfect soup texture can vary from person to person. If you like a truly thick soup (more like a stew), increase the amount of potatoes, mushrooms, and beans in the recipe. If you’re more of a broth-lover, double the amount of stock or decrease the amount of veggies.
You can also blend the entire recipe with the immersion blender, if you prefer your soup to be super smooth. For a more substantial Green Chili soup, you can leave all of the veggies chunky and blend less.
Let’s face it. Everyone has different ideas of what “spicy” means. For some, a tiny sprinkle of crushed red pepper might have them wailing for water. For others, an entire bottle of Sriracha might not reach the required ‘fires of hell’ hotness level.
What can you do? Easy peasy. Try the recipe ‘as is’ first. If it’s too spicy for you, add ½ the amount of peppers and crushed red pepper. If it’s not hot enough, you can simply add more of either (or both) to the meal as you’re eating it.
Easily store your leftover Green Chili Soup in a covered glass container or ceramic dish and place it in the refrigerator for a few days. For a longer storage period, pour the remaining soup into ice cube trays and freeze for up to 6 months.
To reheat, pour refrigerated leftovers into a saucepan and heat over medium for 5-10 minutes or until the desired temperature. If using frozen soup cubes, you can either thaw them overnight in a covered container or let them heat longer on the stove on medium-low heat for about 20-25 minutes.
Soup looking too thick? Add extra vegetable broth! If the soup is too thin, steam or sautée some extra veggies (potatoes, carrots, mushrooms, etc.) to add to the broth. This is also a good time to adjust the spiciness level and salt and pepper seasonings.
We want to thank our amazing recipe testers J.J. Steele & Taylor Gillespie (@food.in.focus), Anne Sparks, Kathleen Walters, and Helen di Renzo for helping us perfect this recipe!
Green Chili Soup recipe by Zhoro Apostolov for World of Vegan. Copyright of World of Vegan™, all rights reserved. Please note that this article may contain affiliate links that support our work at World of Vegan.
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Where are the Green Chilies? I read the recipe a couple times and cannot find them….
Apologies for the confusion! This recipe is green from the bell peppers, jalapeño, and parsley. You can absolutely add green chilies if you’d like! Either blend a 4oz can in with the stock portion or add them in when you add the cannellini beans. Hope you enjoy it!
I love spicy food so this soup is definitely top of my list to try.
Soups are the go-to right now! Can’t wait to whip this one up! It looks sooo good 🙂
I like my soups with a kick so this recipe is right up my alley! 🙂
What a flavorful soup! Making your own stock might seem labor intensive, but it’s totally worth it! It makes such a difference in the taste and quality of the soup. I love the combined texture of the white beans, potatoes and other veggies. This is a family favorite! Perfect with a simple salad and a loaf of homemade bread!
Perfect for this chilly weather!
I love spice and I love soup…and I love that they go together so beautifully together in this dish!!
This soup is great for winter if you’re tiring of your root veggie routine! Vegan chick’n also goes great in this soup 🙂