Vegetarian Green Chile Soup Recipes

VEGETARIAN GREEN CHILE CHOWDER

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place poblano peppers with cut sides down onto the prepared baking sheet.
• Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes.
• Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes.
• While peppers cool, heat oil in a pan over medium-high heat. Cook and stir celery, onion, green chiles, red bell pepper, garlic, white pepper, coriander, and ras el hanout until onions and celery are clear and soft, 5 to 7 minutes.
• Peel cooled peppers and discard skin. Chop and stir into the pan. Pour in vegetable broth and evaporated milk and simmer for 15 to 20 minutes. Stir in pepper Jack cheese, Parmesan cheese, and paprika. Serve hot.

CREAMY GREEN CHILE SOUP

Steps:

• In a medium pot over medium-high heat, combine onions, garlic, 1 cup corn kernels, 2 cans of the chiles, chicken stock, and Mexican seasoning. Bring to a boil. Reduce heat and simmer for 10 minutes.
• Meanwhile, melt butter in medium skillet over medium-high heat. Add remaining corn and green chiles. Add mushrooms and saute for 10 minutes, or until water from mushrooms is released and evaporated; set aside.
• Transfer chile mixture to a blender. Puree until smooth, working in batches if necessary. *(TIP: Cover blender with dish towel and pulse.) Return puree to skillet and add sauteed vegetables. Bring to a boil. Reduce to low heat and stir in Mexican crema. Season, to taste, with salt and pepper.
• Serve soup hot garnished with cilantro and cotija cheese.

{10 MINUTE} GREEN CHILE BEAN AND VEGETABLE SOUP

Steps:

• Combine everything in a large pot and bring to a boil. Reduce heat and simmer about 5 minutes. Scoop into bowls and add desired toppings. Enjoy!

VEGETARIAN GREEN CHILE STEW

Steps:

• Heat olive oil in a large pot over medium-high heat. Add garlic, onion, carrots, celery, potatoes, chili powder, paprika, salt, and pepper. Cook, stirring occasionally, until potatoes are golden brown, about 10 minutes.
• Toss yellow squash, spinach leaves, corn, pinto beans, and spaghetti squash into the pot. Continue to stir until spinach leaves have wilted, 1 to 2 minutes.
• Pour vegetable broth, water, and green chiles into the mixture. If necessary, add more water to make sure vegetables are covered. Bring stew to a boil, then reduce heat to medium low, cover, and simmer until the vegetables are tender, about 45 minutes.

VEGETARIAN GREEN CHILE SOUP

Steps:

• Put eggplant in colander, salt, and let drain while prepping the other ingredients.
• Saute onion, garlic, and bell peppers with olive oil in a large saucepan (4-5 qt).
• When onion mix has begun to soften, add flour and cook--stirring constantly--for 2-3 minutes.
• Add broth, potatoes, eggplant, tomatoes, chilis, cumin, and salt and pepper.
• Simmer until potatoes are tender, and longer to develop flavors depending on how much time you want to keep it on the stove. Add more water/broth as needed to develop the desired consistency.
• Garnish with shredded cheddar and serve with warm tortillas.

VEGETARIAN GREEN CHILI

Steps:

• In a large sauce pan, melt butter or margarine.
• Add garlic and onion and cook until onion is re-hydtrated.
• Add flour and stir to make a roux.
• Add tomatoes, green chili, salt and cilantro.
• Add water (enough to make a nice gravy).
• Simmer for 30 minutes.
• This can also be made in a crock pot.