White Bean Green Chile Pepper Soup
Warm up your soul with this hearty and flavorful White Bean Green Chile Pepper Soup, a vibrant blend of smoky spices, creamy cannellini beans, and roasted green chile peppers. This satisfying recipe combines the earthy notes of cumin, coriander, and smoked paprika with the luxurious richness of coconut milk for a velvety texture that’s irresistibly comforting. Finished with fresh cilantro and a zesty splash of lime juice, this wholesome soup is perfect for cozy dinners or meal prepping. Ready in just 45 minutes, it’s an easy, plant-based option that pairs beautifully with crunchy tortilla chips or crusty bread. Whether you're looking for a quick weeknight meal or a crowd-pleaser for your next gathering, this soup delivers bold flavors and nourishing goodness in every bite!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 4 whole green chile peppers, roasted and chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon smoked paprika
- 2 15-ounce cans cannellini beans, drained and rinsed
- 4 cups low-sodium vegetable broth
- 1 cup unsweetened coconut milk
- 0.33 cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 1 teaspoon sea salt
- 0.25 teaspoon black pepper
- optional tortilla chips or crusty bread (for serving)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and sauté for 5-7 minutes until softened and translucent.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the roasted and chopped green chile peppers, ground cumin, ground coriander, and smoked paprika. Cook for 2 minutes, stirring to toast the spices.
Add the cannellini beans and vegetable broth to the pot. Bring to a simmer and let cook for 15 minutes, allowing the flavors to meld together.
Using an immersion blender, blend the soup partially to achieve a creamy texture while leaving some beans and peppers whole. Alternatively, transfer half the soup to a blender, blend until smooth, and return to the pot.
Stir in the coconut milk, fresh cilantro, lime juice, sea salt, and black pepper. Cook for an additional 5 minutes to heat through.
Taste and adjust seasoning as needed with more salt or lime juice.
Ladle the soup into bowls and serve hot with tortilla chips or crusty bread if desired.
Nutrition Facts
Calories |
1345 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.5 g | 57% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3089 mg | 134% | |
| Total Carbohydrate | 193.3 g | 70% | |
| Dietary Fiber | 48.0 g | 171% | |
| Total Sugars | 18.2 g | ||
| Protein | 53.1 g | 106% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1030 mg | 79% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 4089 mg | 87% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
