This flavorful soup of potatoes, corn, and green chiles is a nondairy version of a contemporary classic from the American Southwest. It's filling, so it can serve as a centerpiece of a meal, served with a salad or salad-y wraps. Try this with Cool Refried Bean Wraps for a nice meal. Photos by Evan Atlas.
Recipe
Potato, Corn, and Green Chile Soup
This flavorful soup of potatoes, corn, and green chiles is a nondairy version of a contemporary classic from the American Southwest.
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Servings:
Ingredients
- 1 tablespoon olive oil
- 1 medium onion finely chopped
- 2 to 3 cloves garlic crushed or minced
- 1 large green bell pepper finely chopped
- 5 medium potatoes scrubbed and diced (leave peels on if they're nice and clean and potatoes are organic; otherwise peel)
- 32- ounce carton low-sodium vegetable broth plus 2 cups water or 4 cups water with 2 vegetable bouillon cubes
- 1 cup chopped fresh ripe tomatoes substitute canned if good tomatoes are unavailable
- 1 to 1 ½ cups fresh or thawed frozen corn kernels
- 1 to 2 fresh jalapeños or 1 to 2 mild poblano chiles, seeded and finely chopped
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- Salt and freshly ground pepper to taste
- ¼ cup finely chopped fresh cilantro or parsley or more, as desired.
Instructions
- Heat the oil in a soup pot. Add the onion and sauté over medium heat until translucent. Add the garlic and green pepper and sauté until the mixture begins to turn golden.
- Add the potato dice and broth or water with bouillon cubes. Bring to a slow boil, then lower the heat and simmer gently, covered, until the potatoes are tender, about 15 to 20 minutes.
- Reach into the pot and mash about half the potatoes roughly, or just enough to thicken the base.
- Add the tomatoes, corn, green chilies, cumin, and oregano. Add additional water as needed to give the soup a thick but not overly dense consistency. Stir together, return to a simmer, then simmer gently for 10 to 15 minutes, or until the tomatoes and corn are done.
- Season with salt and pepper and simmer over very low heat, stirring frequently, for another 5 minutes.
- Serve at once, or let stand for an hour or so before serving. Heat through as needed and adjust the consistency with more water if the soup becomes too thick.
- Just before serving, taste to adjust seasonings and stir in the cilantro or parsley.
Nutrition (Estimate per Serving)
Calories: 221kcalCarbohydrates: 45gProtein: 6gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gSodium: 21mgPotassium: 1001mgFiber: 7gSugar: 6gVitamin A: 441IUVitamin C: 62mgCalcium: 45mgIron: 2mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
Nutrition information
Per serving: 234 calories; 11g total fat; 5g protein; 6g fiber; 33g carbs; 239 mg sodium
- Explore other delicious vegan soup recipes here at Soulful Soups.
Samantha says
In the description you mention "vegan cheese" but I don't see it in the ingredient list...
Nava says
Sorry for the confusion, Samantha. Last time I made this I decided it totally didn't need the vegan cheese, and forgot to take it out of the description. It's been amended. However, feel free to stir in half a cup or so of cheddar-style vegan cheese into the soup once it's finished cooking and stir until melted.
jim clay says
Awesome soup! Hearty & filling. Try adding some shredded chicken and it makes a great lunch.
Nava says
Thanks, Jim! Here at VegKitchen, we'll do without the chicken, however ...
Mady says
What an amazing soup! Just what I was craving on a cold, rainy day. Made it exactly how it's written and it's just wonderful. Thank you so much.
Janet says
Looks interesting...but where are the green chilies. I LOVE green chilies. I might have to try it with green chilies instead of the bell pepper.
Nava says
Janet, the chiles are right there in the ingredient list, after the corn kernels. Enjoy!
Verena says
I added green chille instead and it was delicious! Instead of jalapeño or poblano. Great recipe, and I am not even vegan!
Nava says
Thanks, Verena! Glad you enjoyed it.