Chickpea "Queso" Chili

The most versatile and delicious soup in my arsenal, I hope it quickly becomes one of your favorites as well.

If I have one go-to meal, it’s this soup. The great thing is, it’s incredibly versatile and often ends up being a bubbling pot of whatever leftover vegetables I have on hand with whatever beans I’ve cooked that day or cans I have stashed away.

I adore recipes like this as they’re not really recipes, more like a blueprint that gently guides you along to create a similar soup that’s tailored just for you. Having these blueprints also make it a superb way to reduce food waste by using up all the bits of random ingredients you have tucked away in the crevices of your refrigerator. Using this recipe should be a guide, not a step-by-step recipe that must be followed to a T.

The basics of this recipe are beans + “cheese” + aromatics + spices. You can then swap and choose to your heart's content what exact ingredients fall in those parameters. Do you have navy beans or Christmas Limas (my favorite!) instead of chickpeas? Use them! If you have wilted greens or leftover cilantro stems, chop them up and add them to the soup for a nutritious boost. If you have fresh tomatoes instead of canned or even a mix of both, that works too. Hominy is also a welcome addition, just be sure to use pre-cooked hominy and beans here.

The “cheese” component is the one thing you don’t want to mess with too much as it makes the soup creamy and cheesy. I usually opt for Kite Hill cream cheese but any plant-based or regular dairy option will work if you eat dairy. If you’re the type that has cashew cream on hand at all times, that’s a great option too, though it won’t be quite as thick. A trick I use the thicken soups that are a little on the thin side is by adding a tablespoon or so of a cornstarch slurry. Works like a charm.

For the salsa, you can also use whatever you have on hand. A salsa verde is always a great option but I love the smokiness from an árbol salsa, it’s simply perfect. Some chipotle puree is also fantastic, just use it sparingly, maybe in conjunction with a milder tomato-based salsa.

The recipe also calls for almond milk, however, you can use whatever milk alternative you like. Coconut milk turns this into a Caribbean-inspired stew that’s simply luscious. If you go that route, a fun fruit salsa to top the soup with is pretty stellar. 

The toppings may just be where all the fun is. Here’s my go-to list that I choose a handful from each time I make this soup:

• Freshly fried tortilla strips

• Pico de Gallo (or a fruit-based salsa with mango or pineapple if using coconut milk)

• Shredded cabbage

• Diced white onion with a squeeze of lime and minced cilantro with a pinch of flaky sea salt

• Pickled red onions

• Hot sauce (a bright habanero one is my favorite)

• Pickled taqueria mix (a pickled blend of carrot, onion, jalapeños, and maybe cauliflower)

• Fresh jalapeños

• Plant-based queso fresco (Forager makes a great option)

• Avocado

• Dairy-free sour cream

• Shredded dairy-free Mexican blend cheese

• A scoop of rice

The options really are endless; it’s why this soup is a weekly go-to, usually at the end of the week when I have a mishmash of ingredient remnants on hand, and I’m feeling burnt out on cooking. For me, soup making is inherently comforting, and when it ends in a big bowl of cheesy bean-filled Mexican-inspired goodness? Well, that’s a week I consider well spent. 

soup

main, soup

Yield: 4

Author: Lauren Lester

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Chickpea "Queso" Chili

The most versatile and delicious soup in my arsenal, I hope it quickly becomes one of your favorites as well.

Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

Cook modePrevent screen from turning off

Ingredients

• 2 tablespoons avocado oil
• 1 medium onion, diced
• 4 cloves garlic, minced
• 1 jalapeño or serrano pepper, minced
• 1 ½ tablespoons freshly ground cumin* [see notes]
• 1 teaspoon ground coriander
• 1 teaspoon hot chili powder* [see notes]
• ½ cup crushed tomatoes
• 1 (4-oz can) diced green chiles
• 2 (15-oz) cans chickpeas, drained but not rinsed
• 1 (15-oz) can pinto beans, drained but not rinsed
• 1 cup salsa verde
• 1 cup plain unsweetened almond milk
• 3 cups vegetable broth
• 4 ounces dairy-free cream cheese
• Sea salt, to taste
• Optional toppings from the list above

Instructions

1. Heat the oil in a 5-quart or larger Dutch oven over medium heat.
2. Once hot, add in the onion and cook for 3-4 minutes until translucent. Add in the garlic and jalapeño and cook a minute longer until fragrant.
3. Next, add in the spices and cook another minute, stirring occasionally, to allow them to bloom.
4. Pour in the tomatoes, green chiles, beans, salsa, vegetable broth, and almond milk. Bring to a simmer, cover, and continue to cook for 20 minutes.
5. Remove the lid and transfer two cups (not just the broth but some beans too - it adds to the thickness) of the soup to a blender along with the cream cheese. Blend until smooth then add back to the pot.
6. Cook another minute or so to heat through. Taste and adjust for salt then divide into serving bowls and top with desired toppings. Serve immediately.

Notes

• Store any leftovers in a lidded container in the refrigerator for up to 5 days. 
• I love freshly ground cumin as it imparts the most flavor. I’ve tried many varieties as it’s my favorite spice and Diaspora is hands-down the best available. I highly recommend it. I also use freshly ground coriander using their coriander as well. If you need a spice grinder, this one is my favorite. 
• For the hot chili powder, I’m not referring to a Mexican chili powder blend but a hot single-chili ground powder. Cayenne is arguably the most popular option in American households but Ancho, Chipotle, or Guajillo powder is definitely superior in my opinion.

Nutrition Facts

Calories

528.69

Fat

24.19 g

Sat. Fat

7.19 g

Carbs

61.7 g

Fiber

16.82 g

Net carbs

44.86 g

Sugar

9.9 g

Protein

19.62 g

Sodium

2299.21 mg

Cholesterol

28.63 mg

Nutritional values are estimates only

https://www.laurenlester.net/chickpea-queso-soup

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