Super filling and bursting with flavor, our Green Chili Soup is a spectacular addition to your weekly dinner rotation. Each spoonful is creamy and comforting with a slow-burning, spicy kick. You’ll love this Mexican-inspired, savory recipe.
Prep Time15 minutesmins
Cook Time1 hourhr
Total Time1 hourhr15 minutesmins
Course: Main Course, Soup
Cuisine: Mexican
Servings: 6
Calories: 146kcal
Author: World of Vegan
Ingredients
For the stock
3green bell peppersstem removed and deseeded
2medium plum tomatoescut in half
1medium red onionhalved
1small jalapeño pepperstem removed and deseeded
8big stemsfresh parsleywith the leaves
1teaspoonred pepper flakes
7cupsvegetable brothor equivalent amount of vegetable bouillon and water
For the soup:
2tablespoonscanola oil
2mediumpotatoessliced thinly to create round discs and then cut into halves or quarters to be bite-sized
1cupmushroomssliced
½mediumyellow onionsliced into strips
3mediumcloves of garlicminced
115-ouncecan of cannellini beansdrained and rinsed
1teaspoonsalt
1teaspoonblack pepper
1teaspoondried oregano
2bay leavesoptional, remove before serving
Fresh parsley leavesfor garnish
Sliced lemonfor garnish
More red pepper flakesfor garnish
Instructions
Preheat your oven to 400° Fahrenheit.
Place the bell peppers, tomatoes, red onion, and jalapeño, in a baking tray, and bake them for about 35 minutes.
Once ready, add them to a blender with the vegetable broth, parsley, and red pepper flakes and blitz until smooth. You might need to blend it in batches to avoid it from overflowing. Set aside.
Add canola oil to a soup pot over medium-high heat. Then add the potatoes, mushrooms, sliced yellow onion, and garlic and cook for about 5 minutes. Then add the cannellini beans.
Add the salt, black pepper, and dried oregano. Then cook for another 2 minutes, stirring regularly.
Pour your previously prepared blended stock into the pot and add the bay leaves (if using). Lower the heat to medium and let the soup simmer for 15 minutes. Remove the bay leaves.
Serve and garnish with red pepper flakes, fresh parsley, and a slice of lemon.