{10 Minute} Green Chile Bean and Vegetable Soup

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Green Chile Bean and Vegetable Soup

When I heard about the “Cans Get You Cooking ” project, I grinned to myself. I frequently cook using only ingredients from the pantry when we head to our cabin for the weekend.

Over the years, we’ve lived quite frugally at times and limited our grocery shopping to once a month. Keeping a well-stocked pantry is one way to make the most of your grocery budget.

I’ve become fairly adept at pulling together quick meals with the canned goods that we keep on hand. Canned foods cut down on prep time when I’m in a hurry and they are often a more affordable option than fresh or frozen options.

As an added benefit, some fruits and vegetables can be tastier canned than fresh when they aren’t in season.

This soup is a favorite and I’ve made versions of it countless times. As listed below, the soup comes together in just a few minutes, quite literally, in the time it takes us to unload the car we can have a hot meal waiting on the table.

{10 Minute} Green Chile Bean and Vegetable Soup

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{10 Minute} Green Chile Bean and Vegetable Soup

5 from 2 votes
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Servings: 8 servings

Ingredients 

  • 2 14 ounce cans fire roasted tomatoes
  • 2 14 ounce cans black beans, drained and rinsed
  • 1 14 ounce can yellow corn
  • 1 7 ounce can chopped green chile
  • 1 32 ounce carton of chicken or vegetable broth
  • 1 packet taco seasoning or 2 tablespoons Mexican spice mix
  • Optional: shredded cheese sour cream, tortilla chips, and/or a squeeze of fresh lime juice

Instructions

  • Combine everything in a large pot and bring to a boil. Reduce heat and simmer about 5 minutes. Scoop into bowls and add desired toppings. Enjoy!

Notes

Feel free to add ground beef, chicken, or sausage to this soup.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

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Disclosure: I’ve partnered with Albertsons to share these recipes with you. Thank you for supporting the brands that make Barefeet In The Kitchen possible. As always, all thoughts are my own.

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Nancy says

    I love Barefeet in the kitchen! I love the gluten free recipes as a dear friend of mine must no have gluten,! I have made the peanut butter cookies and the chocolate cookies! Simple and awesome. Can I use Splenda instead of sugar on those?5 stars

  2. Marnie says

    So easy and so delicious! Add chicken or shrimp for a heartier soup but great without the addition! It is my go to dinner. It also freezes beautifully.5 stars