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    Home » Recipes » Vegan Main Dishes

    Potato, Corn, and Green Chile Soup

    Published: Feb 28, 2015 · Updated: Aug 18, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    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

    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.
    4 from 1 vote
    Print Pin Rate Email
    Course: Vegan soup
    Cuisine: Southwestern / Vegan / Healthy
    Diet: Vegan, Vegetarian
    Keyword: corn and chili soup, Green Chile Soup, vegan soup recipe
    Prep Time: 15 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 45 minutes minutes
    Servings: 6
    Calories: 221kcal
    Author: Veg Kitchen

    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.
    US Customary - Metric

    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

    Calories: 221kcal | Carbohydrates: 45g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 21mg | Potassium: 1001mg | Fiber: 7g | Sugar: 6g | Vitamin A: 441IU | Vitamin C: 62mg | Calcium: 45mg | Iron: 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

    Potato, Corn, and Green Chile Soup recipe

     

    Southwestern Potato, Corn, and Green Chile Soup

    • Explore other delicious vegan soup recipes here at Soulful Soups.

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    Reader Interactions

    Comments

    1. Samantha says

      September 14, 2015 at 12:00 pm

      In the description you mention "vegan cheese" but I don't see it in the ingredient list...

    2. Nava says

      September 14, 2015 at 12:11 pm

      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.

    3. jim clay says

      October 30, 2015 at 1:06 pm

      Awesome soup! Hearty & filling. Try adding some shredded chicken and it makes a great lunch.

    4. Nava says

      October 30, 2015 at 9:09 pm

      Thanks, Jim! Here at VegKitchen, we'll do without the chicken, however ...

    5. Mady says

      January 05, 2016 at 10:07 pm

      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.

    6. Janet says

      March 13, 2017 at 9:04 am

      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.

    7. Nava says

      March 13, 2017 at 9:05 am

      Janet, the chiles are right there in the ingredient list, after the corn kernels. Enjoy!

    8. Verena says

      May 02, 2018 at 8:23 am

      4 stars
      I added green chille instead and it was delicious! Instead of jalapeño or poblano. Great recipe, and I am not even vegan!

    9. Nava says

      May 02, 2018 at 8:44 am

      Thanks, Verena! Glad you enjoyed it.

    4 from 1 vote

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    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

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