Quick Green Chile Soup

Total Time
Prep 5 mins
Cook 25 mins

Vegetarian bean soup, healthy to boot! Try it served with cornbread.

Ingredients Nutrition


  1. Spray a large soup pot with nonstick cooking spray. Put beans, tomatoes and all liquid into pot, and heat over medium high, stirring often.
  2. When heated through, reduce heat to medium-low and stir in enchilada sauce and pumpkin.
  3. Heat again, stir in salt and pepper and remove from heat.
  4. Serve in large soup bowls and garnish with sour cream, cheddar or monterey jack cheese, and cilantro.
Most Helpful

I made this soup the lazy way and just opened a can of each ingredient and dumped it into a pot. It turned out great!

maxwelltrenton April 17, 2010

this soup was so good and so easy. my partner hates canned pumpkin, so finding ways to use it is always a challenge, but she loved this soup and has requested that i make it again :) -- thank you so much for sharing --my store did not have the green chile enchilada sauce, so i used a jar of salsa verde and red enchilada sauce. i also used 1 1/2 cups of the canned pumpkin (didnt want to have leftover canned pumpkin).

Inspiritual January 14, 2009