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

 CourseMain Course
 Keywordbeans, fall recipes, mexican, noodle soup, pasta, soup, winter recipes
 Prep Time10 minutes
 Cook Time20 minutes
 Total Time30 minutes


  • stock pot


  • 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


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


  • 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.


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.


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

Article Categories:
Soup Recipes


  • It looks wonderful and easy to make!

    Andrea Monaco December 24, 2022 6:11 pm Reply
  • Thank you,,,,,,,yummmmmy

    Geraldine George January 17, 2023 9:48 pm Reply

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