Green chili, cilantro and lime soup is a plant based version of green chili chicken and lime soup. With all the same great flavors, you’ll never miss the meat!
My husband is Mexican, so we incorporate Mexican food into our meal plans often. (Seriously, look at all these Mexican recipes I’ve compiled!) The bright flavors of green chili, cilantro and lime soup bring back childhood memories for my husband, and I love that we can introduce that feeling to our kids.
Don’t like cilantro? Neither do the kids, but that’s not a problem. It’s only added at the end, so just leave it out.
Easy Green Chili, Cilantro and Lime Soup
I love how easy it is to add my Dry Broth Mix instead of measuring out a bunch of different spices. You may have to add some nutritional yeast and salt, but it couldn’t be easier.
There also isn’t any oil or added fat in this recipe. It’s filling, delicious and wholesome.
How to Make Green Chili, Cilantro and Lime Soup
Ingredients
- 12 cups water
- 2 cups uncooked brown rice (I used long grain)
- 2 (4 oz) cans diced green chilis
- 1/2 cup Dry Broth Mix
- 1/2 Tbsp sea salt
- 1/2 a diced onion (optional)
- 1 cup corn (optional, fire roasted corn would be amazing)
- 3 cups cooked black beans (or 2 cans of drained and rinsed beans)
- juice and zest from 1 lime
- 1 handful of cilantro
Instructions
Step 1 – Boil Water
Add water to a large pot or Dutch oven and bring to a boil.
Step 2 – Cook
Add the rice, chilis, broth mix, salt, and onion to the water and cook for 45 minutes on medium heat until rice is done.
Step 3 – Simmer
Add beans, corn, lime juice and zest along with cilantro. Continue to cook at a simmer for 15 minutes.
Step 4 – Serve
Ladle into bowls to cool for a few minutes before serving
This soup needs no accompaniment! If you like green chilis, cilantro, and lime you will like this soup.
Soup Storage
If you have leftovers, store them in an airtight container in the refrigerator. Then add extra water the next day because the rice continues to soak up the liquid as it sits.
More Plant Based Soup Recipes
If you like this green chili, cilantro and lime soup, you’ll love these vegan soup recipes too:
- Tortilla Soup
- Instant Pot Lentil Stew – No Oil
- Spicy Black Bean Soup
- Hearty Veggie Soup
- Potato Kale Soup
Green Chili, Cilantro and Lime Soup
If you like green chilis, cilantro, and lime you will like this soup. It's not spicy but packs a big flavor punch!
Ingredients
- 4 cups veggie broth, divided
- 1 cup uncooked brown rice (I used long grain)
- 1 (4 oz) cans diced green chilis
- 1 Teaspoon sea salt
- 1/2 cup a diced onion (optional)
- 1 cup frozen corn (optional, fire roasted corn would be amazing)
- 1 can black beans (drained and rinsed beans)
- juice and zest from 1 lime
- 1 handful of cilantro
Instructions
- Add water to a large pot or dutch oven and bring to a boil.
- Add the rice, chilis, broth mix, salt, and onion to the water and cook for 45 minutes on medium heat until rice is done.
- Add beans, corn, lime juice and zest along with cilantro. Continue to cook at a simmer for 15 minutes.
- Ladle into bowls to cool for a few minutes before serving
Notes
Convert this to an Instant Pot recipe by cooking the brown rice with veggie broth and chilies for 22 minutes. Once done, allow pressure to release, then add the rest of the ingredients and heat until everything is warm.
Sounds wonderful, Holly!
Thanks Annie! I bet you could come up with some incredible bread to go along with it!
YUMMMM!!! I worked three 12-hr. night shifts over this past wknd. and I’m just feeling like a human again (LOL) and need to do some shopping. My ol’ bod is telling me it needs to replenish on vegan meals so I’m hoping to make it to Whole Foods later today and stock up. THIS IS PERFECT! I’ll add this to my meal-planning along with your Lasagna recipe. Do you know if it freezes well? THANK YOU once again, Holly!
Joye you will like this. I have about 3 cups in the freezer but I haven’t tested it yet. I haven’t tried freezing the lasagna yet. My freezer is so packed I hardly have room for anything.
This is a delicious soup! Thank you! I was making 1/2 recipe, but forgot and added the full amount of the veggie broth mix (which I LOVE by the way), and it seemed perfect!
Mica I’m so glad you love it. I do to. I need to make another batch of the broth mix, it makes soups so good, you can’t go wrong with more. 🙂
I made this soup last night and was amazed at the depth of flavor it had! If you make this, be sure to make the broth mix for it! (I’m going to keep a batch of the broth mix on hand for other recipes; yes, it’s THAT good!) Also, don’t skip the lime zest and juice in this soup…it adds that extra complexity of flavor and deliciousness to the dish. This recipe is a “keeper”! Thank you so much for sharing it!
I’m so glad you like it. I’ve been thinking of making it soon. It is so good! And you are right, it can be made without the lime but the lime zest takes it up to a whole new level.
How long do you think this would need in the instant pot? I know you and I are both obsessed with that awesome inventio! 🙂 this looks amazing!!