harvestThis 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.
Potato, Corn, and Green Chile Soup
Author: Nava
Recipe type: Vegan soup
Cuisine: Southwestern / Vegan / Healthy
Prep time:
Cook time:
Total time:
Serves: 6
This flavorful soup of potatoes, corn, and green chiles is a nondairy version of a contemporary classic from the American Southwest.
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 1½ 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 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.
9 Comments
Samantha
September 14, 2015 at 12:00 pmIn the description you mention “vegan cheese” but I don’t see it in the ingredient list…
Nava
September 14, 2015 at 12:11 pmSorry 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
October 30, 2015 at 1:06 pmAwesome soup! Hearty & filling. Try adding some shredded chicken and it makes a great lunch.
Nava
October 30, 2015 at 9:09 pmThanks, Jim! Here at VegKitchen, we’ll do without the chicken, however …
Mady
January 5, 2016 at 10:07 pmWhat 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
March 13, 2017 at 9:04 amLooks 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
March 13, 2017 at 9:05 amJanet, the chiles are right there in the ingredient list, after the corn kernels. Enjoy!
Verena
May 2, 2018 at 8:23 amI added green chille instead and it was delicious! Instead of jalapeño or poblano. Great recipe, and I am not even vegan!
Nava
May 2, 2018 at 8:44 amThanks, Verena! Glad you enjoyed it.