Go Back
Print Recipe

Green Chile White Bean Macaroni Soup

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Soup
Servings: 6
Author: David Buckingham

Ingredients

  • 2 tbsp oil
  • 1 yellow onion small, diced
  • 1 green bell pepper diced
  • 1 jalapeño diced
  • 4 garlic cloves minced
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp oregano
  • 1 4-ounce can green chiles
  • 12 oz salsa verde
  • 2 12-ounce cans white beans drained, rinsed
  • 3 cups chicken broth
  • 8 oz macaroni
  • 1 lime

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 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.

Notes

Adapted from: Green Chile White Bean Macaroni Soup