Spicy Vegan Salsa Verde Soup

By Alexandra Caspero on December 22, 2021
A simple spicy soup made with jarred salsa verde, veggies and chickpeas.
Serves 4

Inspired by Mexican pozole, this vegan salsa verde soup is packed with plant-based protein and fiber! A simple, gluten-free soup that comes together quickly.

This recipe is sponsored by S&W Beans. Thanks for supporting the brands the support DK!

If you like spicy, bold flavored soups then this hearty salsa verde soup is for you. It’s an unexpected flavor explosion featuring fresh lime juice, jalapeño, tomatillo, zucchini, hominy and our favorite canned beans– S&W Garbanzos

Simple enough to throw together on a weeknight, yet fancy enough to take to a potluck or share with company. 

Inspiration for Salsa Verde Soup

The inspiration for this soup came from pozole, a traditional Mexican soup, that our local taqueria makes only for the Christmas season. A bowl of that alongside their homemade tamales is one of my favorite things to eat this time of year, and knew I wanted to create my own spin using salsa verde and chickpeas. 

One part tortilla soup, one part pozole, one part veggie soup, this salsa verde stew is guaranteed to be a hit in your home. You can make it as mild or as spicy as you’d like, and I think the warm, jalapeño-infused broth is the best thing to help clear out your sinuses and kick any head-cold symptoms to the curb. 

Vegan Salsa Verde Soup!


Here’s what you’ll need for this salsa verde soup recipe. 

  • Olive oil, or other neutral oil for cooking 
  • Jalapeño peppers
  • Onion and garlic
  • Zucchini
  • Yukon gold potato
  • Vegetable broth 
  • S&W Garbanzos (or chickpeas)
  • Golden hominy
  • Salsa verde
  • Fresh lime juice 

Prepping The Vegetables

You can make this salsa verde soup as spicy as you’d like depending on how you prep the jalapeño peppers. As most of the heat is in the seeds, removing the seeds and ribs before chopping will make a milder soup than leaving them in. 

Since I like things with a little kick, I chop one pepper without removing the seeds and then one with the ribs and seeds removed. If you don’t want any heat in this soup, then I’d recommend swapping in a bell pepper instead of the jalapeños. 

From there, chop the rest of the vegetables to make soup prep time go quicker. 


Instead of S&W Garbanzos, you can use other S&W Beans varieties like their white beans or their cannellini beans for a creamier soup. For a more pronounced Mexican-inspired flavor, consider adding in spices like chili powder, dried ground cumin and/or smoked paprika. 

Spicy Jalapeno Chickpea Soup

Instructions: How to Make the Soup

Start by heating the olive oil in a large pot or dutch oven over medium heat. Add the jalapeñosonion, and garlic cloves and cook until just softened, about 5-7 minutes. Add the zucchini and potatoes and cook another 8-10 minutes until potatoes are just softened and slightly crisp on the edges.

Next, add in the vegetable broth, beans, hominy and jarred salsa verde then simmer for another 15 minutes. Depending on the taste of your broth and salsa, you may need to adjust for flavor by adding in salt and freshly ground pepper. 

While most pozole and salsa verde soups use chicken, as a vegetarian I consider chickpeas to be my chicken, which is the swap I’ve made here. You know what a big fan I am of beans, and chickpeas are one of my go-to hearty beans to use in soup and stews. 

For this recipe, I’m using my favorite brand, S&W Beans. With 6g of fiber and 7g of protein per serving, chickpeas are a healthy, inexpensive way to enjoy more plant-based proteins. 

Any jarred salsa verde will work in this soup as long as you like the flavor. While you are welcome to make your own from fresh or canned tomatillos, using a ready-made jarred salsa makes this soup weeknight friendly. 

To finish, remove ~2 cups of the soup, place in a blender and puree until creamy and smooth. Add the creamy soup back into the stock pot and stir in the fresh lime juice; divide into soup bowls and top as desired. 

Vegan Salsa Verde Soup!

Garnish your soup

Now comes the fun part! Garnish your soup however you’d like. My family loves this with crushed tortilla strips, a dollop of sour cream or avocado, cheese shreds (regular or dairy-free), more fresh lime wedges and cilantro. 

All of the toppings on top remind me of tortilla soup, especially the crunch of crushed tortilla chips. 

Laddle of vegan soup

Instructions for the Slow Cooker

To make this recipe in the crockpot, sauté the onion and jalapeño first on the stove top then add to the base of the slow cooker along with the rest of the ingredients except for the lime juice. 

Cook on low heat for 4-5 hours until potatoes are softened. For a thicker stew, remove ~2 cups of the soup and puree, then add back to the crockpot along with lime juice. 

How to store

To store, cool the soup then place in an airtight container in the refrigerator for 4-5 days or in the freezer for 3 months.

Lime Jalapeno Chickpea Soup

More Hearty Vegan Soup Recipes:

More Healthy Bean Recipes: 

Healthy Mexican Vegan Soup

Salsa Verde Mexican Soup

Spicy Vegan Salsa Verde Soup

  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: dinner, soup, healthy, vegan, gluten free
  • Method: Stove Top
  • Cuisine: Mexican Inspired, Plant-Based
  • Diet: Vegan


Vegan Salsa Verde Soup! A spicy jalapeño chickpea soup with hominy, lime, zucchini and potato. Plant-based and gluten-free.

  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: dinner, soup, healthy, vegan, gluten free
  • Method: Stove Top
  • Cuisine: Mexican Inspired, Plant-Based
  • Diet: Vegan
  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: dinner, soup, healthy, vegan, gluten free
  • Method: Stove Top
  • Cuisine: Mexican Inspired, Plant-Based
  • Diet: Vegan


  • 2 tablespoons olive oil
  • 2 jalapeños, seeds removed for a less spicy soup, finely chopped
  • 1/2 white or yellow onion, minced
  • 2 large garlic cloves, minced
  • 1 zucchini, diced
  • 1 yukon gold potato, diced
  • 3 cups vegetable broth
  • 2 (15.5-ounce) cans S&W Garbanzos (chickpeas), drained and rinsed
  • 1 (15 ounce) can golden hominy
  • 1 16ounce jar salsa verde
  • 2 limes, juiced
  • Toppings of choice: like dairy-free or regular sour cream, dairy-free or regular shredded cheese, lime wedges and chopped cilantro.


  1. Heat the olive oil in a large pot over medium heat.
  2. Add the jalapeños, onion, and garlic cloves and cook until softened, about 5-7 minutes. Add the zucchini and potatoes and cook another 8-10 minutes until potatoes are just softened and slightly crisp on the edges.
  3. Stir in the vegetable broth, chickpeas, hominy and salsa verde and simmer for 15 minutes, stirring often, until potatoes are completely tender. Taste, adding more salt and pepper as needed.
  4. Remove ~2 cups of the soup and place in a blender, then puree until creamy and smooth. If soup is very hot, you may need to tent the lid for steam release. Alternatively, use an immersion blender to puree some of the soup to add a chunky texture.
  5. Just before serving, add in the lime juice and season to taste. Divide into 4 bowls and top with desired toppings.


For dairy-free toppings, I’m partial to the brands Violife, Miyokos, Chao (from Field Roast) and Kite Hill’s sour cream or this homemade version. 

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Meet Alex Caspero

Alex Caspero is a Registered Dietitian, New York Times Bestselling Plant-Based Chef and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.

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    1. Amanda
      January 14, 2023 AT 10:16 am

      Doing the Daniel Fast with my church and this recipe is perfect. Also taste amazing and was so easy to make. Thanks!

    2. Deb
      August 9, 2022 AT 2:13 pm

      Very easy and very delicious. Left out the zucchini because I don’t care for it. I added carrots in place of it. I’m not vegan, but it was still a very tasy and easy soup. Served with quesadillas.

      1. Alex
        August 10, 2022 AT 10:03 am

        So glad you liked it, Deb!

    3. Connie
      January 13, 2022 AT 8:37 am

      i made the salsa verde soup and it was perfect. It went together easily and I served it with sour cream and toasted tortilla strips. My family asked for seconds!! Keep these good and creative recipes coming.

      1. Alex
        January 13, 2022 AT 12:07 pm

        So glad to hear, thanks Connie!

    4. Rhonda Childress
      January 10, 2022 AT 6:22 pm

      Delicious!!! I left the oil out and I tried the recipe you suggested for the vegan sour cream. I am looking forward to the left overs!!!

    5. Pamela Bliss
      January 8, 2022 AT 5:25 pm

      Wow!!! This is amazing!! The lime juice you add at the end. POW!! Love it!!

      1. Alex
        January 10, 2022 AT 8:52 am

        Yay! So glad you liked it. Thanks, Pamela.

    6. Natalie
      December 23, 2021 AT 3:38 pm

      This recipe is delicious and easy to make. Thank you!!