Vegan Main Dishes/ Vegan Recipes/ Vegan Soups, Stews, and Chilis

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. 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

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
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Course: Vegan soup
Cuisine: Southwestern / Vegan / Healthy
Diet: Vegan, Vegetarian
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6
Author: Veg Kitchen


  • 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 1/2 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
  • 1/4 cup finely chopped fresh cilantro or parsley or more, as desired.


  • 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

Potato, Corn, and Green Chile Soup recipe


Southwestern Potato, Corn, and Green Chile Soup

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  • Reply
    September 14, 2015 at 12:00 pm

    In the description you mention “vegan cheese” but I don’t see it in the ingredient list…

    • Reply
      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.

  • Reply
    jim clay
    October 30, 2015 at 1:06 pm

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

    • Reply
      October 30, 2015 at 9:09 pm

      Thanks, Jim! Here at VegKitchen, we’ll do without the chicken, however …

  • Reply
    January 5, 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.

  • Reply
    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.

    • Reply
      March 13, 2017 at 9:05 am

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

  • Reply
    May 2, 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!

    • Reply
      May 2, 2018 at 8:44 am

      Thanks, Verena! Glad you enjoyed it.

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