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    You are in: Home / Recipes / Quick Green Chile Soup Recipe
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    Quick Green Chile Soup

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    5 mins

    25 mins

    Hadice's Note:

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

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 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. 2
      When heated through, reduce heat to medium-low and stir in enchilada sauce and pumpkin.
    3. 3
      Heat again, stir in salt and pepper and remove from heat.
    4. 4
      Serve in large soup bowls and garnish with sour cream, cheddar or monterey jack cheese, and cilantro.

    Ratings & Reviews:

    • on April 17, 2010

      55

      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!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 14, 2009

      55

      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).

      person found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Quick Green Chile Soup

    Serving Size: 1 (463 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 397.8
     
    Calories from Fat 41
    10%
    Total Fat 4.5 g
    7%
    Saturated Fat 0.4 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 2057.0 mg
    85%
    Total Carbohydrate 73.2 g
    24%
    Dietary Fiber 18.8 g
    75%
    Sugars 9.3 g
    37%
    Protein 19.2 g
    38%

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