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!

Nutriscore Rating: 83/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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
• 0 optional tortilla chips or crusty bread (for serving)

Directions

Step 1

Heat the olive oil in a large pot or Dutch oven over medium heat.

Step 2

Add the diced onion and sauté for 5-7 minutes until softened and translucent.

Step 3

Stir in the minced garlic and cook for 1 minute until fragrant.

Step 4

Add the roasted and chopped green chile peppers, ground cumin, ground coriander, and smoked paprika. Cook for 2 minutes, stirring to toast the spices.

Step 5

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.

Step 6

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.

Step 7

Stir in the coconut milk, fresh cilantro, lime juice, sea salt, and black pepper. Cook for an additional 5 minutes to heat through.

Step 8

Taste and adjust seasoning as needed with more salt or lime juice.

Step 9

Ladle the soup into bowls and serve hot with tortilla chips or crusty bread if desired.

Nutrition Facts

Serving size	(2430.5g)

Amount per serving	% Daily Value*
Calories	1345.0

Total Fat 44.5g	0%
Saturated Fat 10.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 3088.7mg	0%
Total Carbohydrate 193.3g	0%
Dietary Fiber 48.0g	0%
Total Sugars 18.2g
Protein 53.1g	0%

Vitamin D 0IU	0%
Calcium 1030.1mg	0%
Iron 20.2mg	0%
Potassium 4089.2mg	0%

*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.

Source of Calories

Fat: 28.9%

Protein: 15.3%

Carbs: 55.8%