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    Green Chile White Bean Macaroni Soup

    September 28, 2022 By Rene 14 Comments

    This Green Chile White Bean Macaroni Soup has a simple & flavorful broth, plenty of veggies, protein-packed beans and tender macaroni.

    Jump to Recipe
    This Green Chile White Bean Macaroni Soup has a simple & flavorful broth, plenty of veggies, protein-packed beans and tender macaroni | ThisSavoryVegan.com #thissavoryvegan #vegansoup #veganfallrecipes

    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!

    Jump to:
    • How to Make the Soup
    • How to Make Lime Tortilla Strips
    • How to Serve
    • Need More Recipe Inspo? Check these Out!
    • Did you Make this Recipe?
    • 📖 Recipe
    • 💬 Comments

    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.

    This Green Chile White Bean Macaroni Soup has a simple & flavorful broth, plenty of veggies, protein-packed beans and tender macaroni | ThisSavoryVegan.com #thissavoryvegan #vegansoup #veganfallrecipes

    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.

    This Green Chile White Bean Macaroni Soup has a simple & flavorful broth, plenty of veggies, protein-packed beans and tender macaroni | ThisSavoryVegan.com #thissavoryvegan #vegansoup #veganfallrecipes

    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!

    This Green Chile White Bean Macaroni Soup has a simple & flavorful broth, plenty of veggies, protein-packed beans and tender macaroni | ThisSavoryVegan.com #thissavoryvegan #vegansoup #veganfallrecipes
    This Green Chile White Bean Macaroni Soup has a simple & flavorful broth, plenty of veggies, protein-packed beans and tender macaroni | ThisSavoryVegan.com #thissavoryvegan #vegansoup #veganfallrecipes

    Need More Recipe Inspo? Check these Out!

    • Vegan Macaroni Salad
    • Green Chile Chickpea Taquitos
    • Spicy Vegan Breakfast Quesadillas
    • Asian Chick'n Wrap with Spicy Tahini Sauce
    • Chipotle Lentil Taco Meat

    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!

    This Green Chile White Bean Macaroni Soup has a simple & flavorful broth, plenty of veggies, protein-packed beans and tender macaroni | ThisSavoryVegan.com #thissavoryvegan #vegansoup #veganfallrecipes

    📖 Recipe

    This Green Chile White Bean Macaroni Soup has a simple & flavorful broth, plenty of veggies, protein-packed beans and tender macaroni | ThisSavoryVegan.com #thissavoryvegan #vegansoup #veganfallrecipes
    Print Pin
    4.89 from 27 votes

    Green Chile White Bean Macaroni Soup

    This Green Chile White Bean Macaroni Soup has a simple and flavorful broth, plenty of veggies, protein-packed beans and tender macaroni.
    Course Main Course
    Cuisine Mexican
    Keyword beans, fall recipes, mexican, noodle soup, pasta, soup, winter recipes
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings 6
    Calories 489kcal

    Equipment

    • stock pot

    Ingredients

    • 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
    • ½ teaspoon garlic powder
    • ½ 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

    FOR THE TORTILLA STRIPS

    • 2 tablespoons neutral oil I used avocado
    • 4 corn tortillas cut in strips
    • 1 lime zested
    • salt to taste

    Instructions

    • 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.

    Video

    Notes

    FOR LEFTOVERS: I like to keep all of the components separate in the fridge. This will keep the pasta from absorbing all of the broth. If freezing, let everything cool completely before transferring to freezer-safe containers.

    Nutrition

    Calories: 489kcal | Carbohydrates: 79g | Protein: 18g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Sodium: 496mg | Potassium: 1002mg | Fiber: 12g | Sugar: 8g | Iron: 6mg
    This Green Chile White Bean Macaroni Soup has a simple & flavorful broth, plenty of veggies, protein-packed beans and tender macaroni | ThisSavoryVegan.com #thissavoryvegan #vegansoup #veganfallrecipes
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    Reader Interactions

    Comments

    1. Elizabeth

      January 11, 2023 at 6:28 pm

      5 stars
      I loved this recipe so much. I used cavatappi pasta instead of elbows. I really like this pasta with the soup. I also had shredded Mexican cheese and sour cream available to add on the top if you wanted.I think it may now be the most favorite soup I have ever made.I

      Reply
      • Rene

        January 20, 2023 at 9:01 am

        Yayyyy - so glad you liked it Elizabeth!

        Reply
    2. Heather Snow

      December 12, 2022 at 6:08 pm

      5 stars
      Quick, flavorful and delicious!

      Reply
    3. Ometta

      November 29, 2022 at 5:33 pm

      3 stars
      I am making for tonight’s dinner, it’s a bit tart ! Any idea how to fix that ?

      Reply
    4. Renee

      November 23, 2022 at 2:14 pm

      5 stars
      Delicious! I added more veg and don’t need the pasta. Love it!

      Reply
    5. Sam

      November 06, 2022 at 6:29 am

      4 stars
      Very tasty and didn’t take too long to make! The only critique I had of this recipe is that I thought it was going to be a little more liquidy. Mine came out pretty chunky. Not sure if I should add more broth than recommended next time! Either way, great meal and I’ll be making it again 🙂

      Reply
    6. JudyB

      October 11, 2022 at 3:47 am

      5 stars
      This was excellent - and it was all gone before I remembered I forgot the squeeze of lime at the end 🤣

      Reply
    7. Emma

      October 10, 2022 at 7:54 pm

      5 stars
      This was so good! I subbed zucchini for the bell pepper because I’m allergic and it was still amazing. I’ll be making this all through the winter.

      Reply
    8. Julia

      October 10, 2022 at 3:22 pm

      5 stars
      Amazing, filling and delicous!

      Reply
      • Rene

        October 10, 2022 at 3:48 pm

        Thanks so much Julia!

        Reply
    9. Kelly Hoff

      October 01, 2022 at 4:42 am

      5 stars
      Made this last night and the family LOVED it! I love the spice and tang!

      Reply
      • Rene

        October 10, 2022 at 9:52 am

        Yay! So glad you enjoyed it Kelly!

        Reply
    10. Kelly Hoff

      October 01, 2022 at 4:41 am

      5 stars
      Made this last night and the family LOVED it!

      Reply
      • Nicole

        October 11, 2022 at 7:51 am

        5 stars
        So flavorful it was a multi sensory experience. I didn’t have chillipowder so I used chillipepper flakes. That combined w the jalapeño it was super spicy but I loved it! Cleared my sinuses and awakened my senses while giving me warm soup belly that made me feel relaxed but alive. Wasn’t hard to make either a little bit or tortilla to dip and chase the spice was a chef’s kiss. Bf loved it too. Was filling and I have plenty of left over to keep enjoying. Thank you for this masterpiece of a soup!

        Reply

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    I’m Rene! So-cal native, dog mom and lover of all things spicy. Learn more.

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