Green Chile Vegetable Soup

This Green Chile Vegetable Soup is light, flavorful, and packed with hearty veggies! It’s the perfect meatless soup to keep you warm all season long! Customize this soup with your favorite veggies, beans, and/or gluten-free pasta, too!

Green Chile Vegetable Soup

This month, my blogging girlies and I decided a SOUP post was a must. These are 6 healthy soups that you truly must try!


Slow Cooker Sausage Kale Soup from Eating Bird Food

Come home to a warm and comforting meal with this slow cooker sausage kale soup! It’s packed with flavor and a breeze to whip up. 


Thai Slow Cooker Chicken Noodle Soup from Food Faith Fitness

This crock pot chicken noodle soup has a Thai spin! It uses butternut squash noodles to keep it gluten free, paleo friendly and under 300 calories and 3 SmartPoints! A low-carb option is included!


Paleo Creamy Broccoli Soup with Crispy Shallots from Running to the Kitchen

This easy creamy broccoli soup is rich, comforting and topped with crispy shallots. It’s also paleo, gluten free, vegetarian and vegan! 


Curried Cauliflower Rice Kale Soup from Cotter Crunch

This Curried Cauliflower Rice Kale Soup is one flavorful and healthy soup to keep you warm this season. An easy soup recipe for a nutritious meal-in-a-bowl. Paleo, vegan, and Whole30 friendly! 


Crock-Pot Chicken Tortilla Soup with Kale from Fit Foodie Finds

Chicken Tortilla Soup never got easier AND HEALTHIER! Throw everything in your crock-pot and you’ve got dinner ready before you know it!


This Green Chile Vegetable Soup is perfect for a meatless Monday, or really any night of the week! It is a light flavorful soup, with an added kick (but not too overpowering). It’s a great soup to load up on all of those good for ya veggies.

Green Chile Vegetable Soup

Green Chile Vegetable Soup \ 

Green Chile Vegetable Soup
Serves 6
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Prep Time
10 min
Cook Time
45 min
Prep Time
10 min
Cook Time
45 min
  1. 1 tablespoon extra-virgin olive oil or avocado oil
  2. 1 onion, diced
  3. 2 garlic cloves, minced
  4. 4 carrots, diced
  5. 3 celery stalks, diced
  6. 1 cup diced baby bella mushrooms
  7. 2 cups fresh spinach, roughly chopped
  8. 1/4 cup fresh basil, roughly chopped
  9. 1 32-ounce box vegetable broth or chicken broth
  10. 1 4.5-ounce can chopped green chiles
  11. 1 teaspoon fine sea salt, more to taste
  12. 1/2 teaspoon black pepper, more to taste
  13. 1/2 teaspoon onion powder
  14. 1/2 teaspoon garlic powder
  15. 1/2 teaspoon dried parsley
  16. Optional: 1 15-ounce can kidney beans
  17. Optional: 1 cup gluten-free pasta, cooked
  1. In a dutch oven over medium heat, heat oil and sauté onion, garlic, carrots, and celery for 5 minutes until aromatic veggies become flagrant.
  2. Add in mushrooms and spinach, and sauté until wilted, about 1 minute.
  3. Add in broth, chiles, spices, and beans. Bring to a boil then reduce heat and let simmer for 20 minutes.
  1. If you aren't vegan and do chicken broth, I recommend it. I like the flavor with this soup.
Lexi's Clean Kitchen

Green Chile Vegetable Soup

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