Since I’ve become vegan, my husband has become pretty savvy at making plant based versions of all sorts of dishes. We both love time in the kitchen so I recently suggested that we spend even more time on kitchen and recipe adventures together and especially me documenting dishes he makes which I share under the tag #mikeinthekitchen. As soon as I made the suggestion he immediately thought of a dish to officially kick off this ritual: Vegan Green Chile & Tortilla Soup.
Yesterday, while our son napped, he got to dicing and chopping and simmering and stirring while I sat at our kitchen table to take notes, getting up to snap photos every now and then of ingredients and his process.
Today is Friday and I am labeling the dish under the category Friday Feast because as he mentioned last night, “This soup will taste even more delicious the next day.” So it’s a terrific meal to prepare on a Thursday and have easy to heat up for a Friday night gathering or relaxing night at home!
*We picked up many ingredients for this recipe at one of the local Trader Joe’s in our area. Of course all these ingredients can be found at other grocery stores but many of the products we used were Trader Joe’s Brand as that’s where we happened to shop the day before. Also, of course, many of the frozen, canned or boxed products we used can also be bought fresh or made from scratch. We love to cook from scratch and just consider this a quicker recipe, with several of the ingredients being bought ready made.
1 cup finely chopped onions
3 tablespoons minced garlic
6-8 small super sweet baby bell peppers (Trader Joe’s produce)
1 1/2 cup roasted corn (Trader Joe’s frozen)
1/2 cup finely diced chives
1 cup of diced crisp lettuce
8 cups vegetable broth
1 cup chopped cilantro
3 4 oz cans of green chiles (Trader Joe’s)
1/2 can black beans
Vegetable Broth Seasoning
1 cup coconut cream (Trader Joe’s)
Organic Corn Tortilla Chips (Trader Joe’s)
Pico de Gallo
Vegan Sour Cream
Add 1 cup of finely chopped onions, 3 tablespoons of minced garlic & a little olive oil to a large pot over medium heat to begin the roux
Add in 6-8 diced small super sweet baby bell peppers (these provided a really nice sweet zing to the soup but can of course be substituted with 2 regular sized bell peppers)
Add in 4 diced stalks of green onion
Add in 1 1/2 cup roasted corn
Add in 1/2 cup finely diced chives
Pour in 4 cups vegetable broth and turn up heat & bring to a boil while stirring occasionally over about 5 minutes and then turn down the heat to medium.
Now, to “punch it up” my husband added sea salt & black pepper to taste & a few sprinkles of chili powder
Add in a cup of chopped cilantro
Add in 3 4 oz cans of green chiles
Add in 4 more cups of vegetable broth and bring to a slow boil again
Add in about 1 cup of cooked black beans (or a little over 1/2 can of black beans)
Add in about a tablespoon of vegetable broth seasoning (we love using Seitenbacher’s, below)
Squeeze in juice of 1 lime
Add in a cup of coconut cream
A little taster Mike handed me as he rounded off the finishing touches
Stir & mix & stir!
8 oz package chicken less strips (This is a Trader Joe’s product that I sometimes enjoy using in tacos. It was good with the soup but I also felt the soup would be perfectly fine with no “chicken substitute!)
Fajita fry this product with garlic powder, cilantro leaves, salt & pepper, oil & lime juice
Time to plate!
Add the lettuce and some tortilla chips to bowls
Pour in soup
Top with dollops of vegan sour cream, pico de gallo and a wedge of lime and serve!