Green Chile White Bean Macaroni Soup
This Green Chile White Bean Macaroni Soup has a simple & flavorful broth, plenty of veggies, protein-packed beans and tender macaroni.
I love how flavor-packed this recipe is with very little effort. The veggies are cooked in some dry seasonings until tender, then the green chiles, salsa verde, broth and beans are added to the stock pot. Everything is simmered for 15 minutes and then served up with cooked macaroni, lime tortillas strips and lots of green onion. This is a simple, savory soup you have to try!
How to Make the Soup
Start out by heating some oil in a large stock pot. Add the onion, bell pepper, garlic and jalapeño along with the dry spices. Let this cook down for about 3 minutes – the veggies should be tender and spices should be fragrant.
Pour in a can of green chiles, salsa verde, broth & two cans of drained white beans and bring to a boil. Simmer the soup for 10-20 minutes. You can simmer it longer if you have the time, but it’s not necessary.
While the soup is simmering, bring another pot of water to a boil and cook the macaroni. I like to cook it separately so that the macaroni doesn’t overcook OR absorb all of the broth.
Right before serving, add in some lime juice. If you want the soup to have a creamier consistency, you could use an immersion blender and blend half of the soup. I left mine as is, but I have tried it both ways and love them the same.
How to Make Lime Tortilla Strips
I decided to make my own crispy tortilla strips for this soup. You can buy them pre-made – or even use regular old tortilla chips, but I think mine add something special.
Start out by cutting some corn tortillas into bite-sized strips. Heat some neutral oil
(I used avocado) in a skillet over medium heat. Once hot, add in the tortillas, making sure not to overcrowd the pan. You may need to work in batches.
Once crispy, remove from the skillet with a slotted spoon and place on a paper towel lined plate. While still hot top with lime zest and a sprinkle of salt. Incredibly simple, and super delicious.
How to Serve
I like to ladle the hot soup into bowls and then stir in the macaroni to each bowl. Top with the tortilla strips, green onion, cilantro and sliced jalapeños. I also like to have extra lime wedges on the side to add a splash of freshness.
For the leftovers, keep the macaroni, soup and toppings separate so that everything keeps well. You can also freeze the leftovers – just be sure to let everything cool completely before placing in freezer-safe containers.
This soup is so delicious and is a must try!
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Did you Make this Recipe?
If you made this Green Chile White Bean Macaroni Soup I would LOVE to hear what you thought. Be sure to drop a comment and a rating below! You can also tag me on social media if you snapped a photo. I LOVE seeing your recreations!
Green Chile White Bean Macaroni Soup
- 2 tablespoons oil
- 1 small yellow onion diced
- 1 green bell pepper diced
- 1 jalapeño diced
- 4 cloves garlic diced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon oregano
- 1 4-ounce can green chiles
- 12 ounces salsa verde homemade or store bought
- 2 12-ounce cans white beans drained and rinsed
- 3 cups broth I used vegan chicken broth
- 8 ounces macaroni dry
- 1 lime juiced
- cilantro, green onion, jalapeño, lime wedges for serving
- Heat the oil in a stock pot over medium heat. Add the onion, bell pepper, jalapeño, garlic & dry spices to the pot. Cook for 3 minutes, or until the veggies are tender. Pour in the green chiles, salsa verde, beans and broth. Bring to a boil, lower heat and simmer for 10-20 minutes, stirring frequently. Add lime juice right before serving.
- While the soup is simmering, bring another pot of water to a boil and cook the macaroni according to the package instructions. Drain and keep separate from the soup.
- To make the tortilla strips, heat the oil in a skillet over medium heat. Add the tortilla strips and cook until crispy – you may need to work in batches depending on the size of the skillet. Remove with a slotted spoon and place on a paper towel lined plate. While hot, sprinkle with lime zest and salt.
- To serve, ladle the hot soup into bowls and stir in the cooked macaroni to each bowl. Top with the tortilla strips, cilantro, green onion and jalapeño slices. Serve with extra lime wedges on the side.