Chili Lime Chickpea Soup

"Hearty. Healthy. Hot. Vegan. Making sure you stay warm, bright, and cozy all day long. A vegan & basic pantry substitution take on the classic Chicken Pozole Soup."
-- @thesharedspice
Jump to Section
  • Recipe Card
Prep time 15mins
Cook time 30mins
Serves or Makes: 6

Recipe Card


  • 6 cups Water
  • 1 8 oz. can Chickpeas, drained
  • 1 8 oz. can Kidney Beans, drained
  • 1 Frozen Yellow Corn
  • 1 medium Yellow Onion, finely chopped
  • 5-6 Garlic Cloves, peeled and minced
  • 4 Dried Chile De Arbol Mexican Chili Peppers
  • 2 1/2 tablespoon fresh Lime Juice
  • 3 Scallions, chopped into small pieces
  • 1 teaspoon Cumin Seeds
  • 2 teaspoon Chili Powder
  • 4 teaspoon Taco Seasoning
  • 1 1/2 teaspoon Salt (to taste)
  • 1 teaspoon Ground Black Pepper
  • 1 tablespoon Olive Oil
  • Cilantro (for garnish)
  • sliced Avocado (for garnish)
  • Tortilla Strips (for garnish)


  • Step 1

    Prepare Dried Red Chili Peppers: Cut ends of peppers and shake out/throw out seeds. Soak peppers in boiling hot water for 10 minutes to soften. Strain. Finely mince softened peppers, and set aside.

  • Step 2

    In large pot over medium-low heat, heat Olive Oil. Add in Cumin Seeds and toast for 20 seconds. Add in chopped Yellow Onion, Garlic, prepared Red Chili Peppers, Chili Powder, Taco Seasoning, Salt, and Ground Black Pepper. Saute for 5-6 minutes until semi paste-like consistency.

  • Step 3

    Mix in Chickpeas and Yellow Corn. Saute for an additional 2-3 minutes.

  • Step 4

    Add Lime Juice and mix gently. This will help deglaze the pot & pick up any flavorful brown bits!

  • Step 5

    Add in Kidney Bean, Scallions, and the 6 cups of Water. Stir slowly.

  • Step 6

    Turn up heat to Medium heat. Cover pot and let soup simmer for 15 minutes, stirring occasionally.

  • Step 7

    Serve in soup bowl: garnish with sliced Avocado, Tortilla Strips, Lime slices, and chopped Cilantro.

  • Step 8


More from @thesharedspice