vegan mexican soup

This poblano corn chowder is the perfect comfort food. It&#39;s rich flavor, creamy base and healthy ingredients makes it the perfect choice.

Healthy Poblano Corn Chowder

poblano chiles (, can sub another chile too)

potatoes

onion

garlic (, adjust

salt

lime juice

cilantro

veggie broth

Vegan sour cream

Tortilla strips or chips

Lime

preheat

If using the oven to roast, pre heat oven to 400 F/ 205 C.

bake

Put chiles and corn on a parchment lined baking sheet. Drizzle with oil or broth and roast for 40 - 45 minutes until the skins are brown and popping. You can also roast the garlic here if you prefer a sweeter flavor.

or grill

Alternatively, you can roast the chiles on the grill outside, this takes less time (about 5-7 minutes per side). This will work for the corn too if it is on the cob. If not, just saute it in the pot with the other veggies.

steam and slice

When chile and corn are done roasting, put the chiles in a plastic bag or wrap in foil to steam. Then slice the kernels off of the cobs if you used cobs.

peel

After about 5 minutes of steaming, carefully peel as much skin off the chilies as you can. It helps to do this under running water. You can see my post on roasting peppers for step by step directions.

chop

saute

Saute the potatoes, onion, garlic and salt in a large pot over medium heat with oil or broth until the begin to get brown (about 5-7 minutes).

add veggies

Add the roasted chile and corn. Saute a few more minutes.

add flavorings

Add lime juice and cilantro. Saute about 3-4 more minutes.

add broth

Add the veggie broth and simmer 5 more minutes.

blend

If making the creamy version, add about 1 cup of the soup, cashews and extra broth in a blender and blend until smooth and creamy. Put back into the pot and mix well.

serve

Oyster mushrooms and smoky chipotles come together to make a memorable, delicious, and very simple Mexican soup that's both vegan and gluten-free.

Smoky Mexican Oyster Mushroom Soup

vegetable stock ((preferably low-sodium))

water

oz oyster mushrooms

thyme

chipotle peppers

garlic

white onion

salt (to taste)

olive oil

tbsp dried epazote (see note)

Heat a heavy pan (or comal) over medium heat.  Add the chipotle peppers and toast for 2 minutes, turning occasionally.  Place the toasted chilies in a small bowl and cover with warm water.  Set aside to soak for 20 minutes.

Place the dried epazote in a small bowl with 2 tbsp of warm water and set aside.  If you have access to fresh epazote, you can skip this step and add the epazote as-is below.

Gently wash the mushrooms, removing any overly soft or badly damaged bits.  Cut the individual mushrooms from the central 'stem' portion.  If any of the mushrooms are particularly large you can cut them into pieces, but bear in mind that they will decrease in size when cooked.  Set the mushrooms aside and keep the cleaned central stem/stalk to flavour the soup.

Trim the stems from the soaked chipotle peppers and remove the seeds (you can halve the peppers to do this).  Add the chipotles, onions, garlic, and epazote (and soaking liquid) to a food processor.  Add 1/4 cup of the liquid from soaking the chipotle peppers.  Puree thoroughly. (Note that the woodier part of the epazote will not blend, but don't worry - you're going to strain this mixture later).  If you're having trouble blending everything thoroughly, add a little bit of vegetable stock to the food processor.

Heat 1 tbsp of oil in a large pot over medium-high heat.  Add the pureed mixture from the previous step and saute for 4-5 minutes.  Add the vegetable stock, 1 cup of water, bay leaves, and thyme and bring to a boil.  Reduce the heat and simmer for 15 minutes.

Add the remaining 1 tbsp of oil to another large pot and heat over medium-high.  Add the mushrooms and saute until softened and browned; about 2-3 minutes.  Strain the soup and pour it into the mushroom pot (this will deglaze the bottom of the pan and keep all the flavours together).  Serve immediately, as is, or garnished with a little cilantro.

(Note that using two large pots allows you to quickly strain the soup and continue cooking.  If you don't have two large pots or dutch ovens, you can strain the soup, then cook the mushrooms in a pan, deglaze the pan with some of the soup, and add everything back into the original pot.)

This poblano bean soup is savory, comforting, and easy to make. It has authentic Mexican flavors as it is made with a salsa verde-style broth. Aside from being flavorful and satisfying, it is also nourishing and perfectly balanced. Perfect soup for a cold winter day!

Poblano Bean Soup

vegetable broth

beans, cooked

rice, uncooked

poblano peppers, roasted

red bell pepper, diced

onion, diced

garlic cloves,

tbsp oil

kernels,

salsa verde

avocado, diced

Cilantro

Tortilla chips

Roast peppers on a griddle or in the air fryer at 400 for 10 minutes.

Place roasted peppers in a plastic bag, seal them, and let them “sweat” for 15 minutes.

Meanwhile, turn a large pot on medium heat and add oil. Once the oil is hot, add diced onion and cook for 3 minutes. Next, add garlic and cook for 1 minute.

Pour in vegetable broth and salsa verde. Bring to a boil and immediately reduce to a simmer. Add uncooked rice and cover. Cook for about 10 minutes.

While rice is cooking, dice peppers, and prep garnishing ingredients.

Add beans, diced peppers, and corn kernels, and simmer for another 5-10 minutes.

Serve in a bowl and top off with diced avocado, cilantro, and tortilla chips.

This Poblano soup is off the charts full of flavor, warmth and goodness! Half my family eats animal protein; the other half does not. If I have chicken on hand, I slow cook it in a separate pot and add to to appropriate persons bowl. Besides avocado we sometimes add sour cream, pepper jack cheese, tortilla chips… as sides.  This recipe is. HIT with both. It’s on constant rotation.

The best Mexican-style soup I’ve ever had! The flavors and textures are just amazing. It’s also super affordable to make which makes it a staple in our house.

So easy to make and so Delicious!❤️ thank you for providing these amazing recipes!!

Sooooo yummy!!! We loved this soup - full of flavor and easy to make 😃

This Vegan Taco Soup is super easy to make, incredibly delicious and so satisfying.  Plus you can have this Healthy Tortilla Soup ready in under 30 minutes!

Vegan Taco Soup

jalapenos

garlic (minced)

tomato paste

Tablespoon chili powder

cumin

paprika

oregano

cayenne pepper

Veggie Broth

can diced tomatoes

red kidney beans

corn

almond flour tortillas

taco seasoning*

MAKE THE TORTILLA STRIPS:  Preheat oven to 375.  Cut tortillas in half. Stack on top of each other and then cut into 1/4&quot; strips. Spread on heavy baking sheet. Drizzle with oil, sprinkle with taco seasoning. Toss and bake for 15 minutes, until crisp and golden.

Heat a dutch oven or soup pot over medium heat.  Swirl in 1 Tablespoon veggie broth (or water or olive oil), then saute onions and jalapenos until soft, about 5 minutes.

Mix in spices and garlic, and cooke, stirring constantly for 30 seconds.

Stir in tomato paste, veggie broth, tomato paste, kidney beans, lime juice and cilantro.  Bring to a boil, then turn down to a simmer and cook, uncovered, for 10 minutes.

Top 4 vegan mexican soup recipes from across the web

The most viewed vegan mexican soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Healthy Poblano Corn Chowder

Smoky Mexican Oyster Mushroom Soup

Poblano Bean Soup

Vegan Taco Soup

Top 4 vegan mexican soup recipes from across the web

The most viewed vegan mexican soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Healthy Poblano Corn Chowder

Smoky Mexican Oyster Mushroom Soup

Poblano Bean Soup

Vegan Taco Soup

The most viewed vegan mexican soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine