Source: CanolaInfo Test Kitchen | Category: Entrees, Soups & Stews

Green Chili and Bean Soup

When you need a hearty and filling soup to warm your bones, here’s one to try. The combination of jalapeños and pinto beans puts a yummy Latin flavor into this recipe.

Green Chili and Bean Soup

Ingredients

  • 1 1/2 onions, chopped
  • 3 garlic cloves, minced
  • 2 Tbsp canola oil 30 mL
  • 2 tsp paprika 10 mL
  • 4 cups vegetable stock or low sodium chicken broth 1 L
  • 1 can (14 oz) tomatoes, chopped 398 mL
  • 1 can (4 oz) green jalapeno chilies 114 mL
  • 1 cup cubed potatoes 250 mL
  • 1/2 tsp cumin 2 mL
  • 1 cup cooked pinto beans 250 mL
  • 1/2 tsp salt 2 mL
  • 1/4 tsp ground black pepper 1 mL
  • 3/4 cup grated Monterey Jack cheese 175 mL

Instructions

  • 1. In skillet, add canola oil and sauté onions and garlic until brown. Add paprika and brown 2 minutes more, stirring constantly.
  • 2. In 5- to 6-quart slow cooker, add onions, broth, tomatoes, green chilies, potato, cumin, beans, salt and pepper. Cover and cook for 2 to 3 hours on high, or 4 to 6 hours on low.
  • 3. Divide cheese among 8 soup bowls. Ladle soup into bowls. Serving steaming hot.

Yield

8 servings

serving size

1 cup (250 mL)

nutritional analysis

Per Serving

Calories160
Total Fat8 g
Saturated Fat3 g
Cholesterol15 mg
Carbohydrates14 g
Fiber3 g
Protein9 g
Sodium600 mg