Potato, Cheese, and Green Chili Soup Recipe

Name: Potato, Cheese, and Green Chili Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 large onion, chopped; 2 to 3 cloves garlic, minced; 1 large green bell pepper, finely chopped; 5 medium potatoes, peeled and diced; 6 cups water with 2 vegetable bouillon cubes, or other stock option (page 9); 1 cup chopped fresh, ripe tomatoes; 1 cup cooked fresh or thawed frozen corn kernels; 1/2 cup chopped fresh mild green chilies, such as poblano; 2 teaspoons ground cumin; 1 1/2 cups cheddar-style nondairy cheese, grated (this is great with Vegan Gourmet nacho cheese); 1 cup rice milk, or as needed; Salt and freshly ground pepper to taste

Servings: persons

1 tablespoon olive oil
1 large onion, chopped
2 to 3 cloves garlic, minced
1 large green bell pepper, finely chopped
5 medium potatoes, peeled and diced
6 cups water with 2 vegetable bouillon cubes, or other stock option (page 9)
1 cup chopped fresh, ripe tomatoes
1 cup cooked fresh or thawed frozen corn kernels
1/2 cup chopped fresh mild green chilies, such as poblano
2 teaspoons ground cumin
1 1/2 cups cheddar-style nondairy cheese, grated (this is great with Vegan Gourmet nacho cheese)
1 cup rice milk, or as needed
Salt and freshly ground pepper to taste

1
Heat the oil in a soup pot.
2
Add the onion and saute over medium heat until translucent.
3
Add the garlic and green pepper and continue to saute until the mixture begins to brown lightly.
4
Add the potatoes and water with bouillon cubes.
5
Bring to a rapid simmer, then lower the heat.
6
Cover and simmer gently until the potatoes are just tender, about 15 minutes.
7
Coarsely mash about half of the potatoes in the pot with a potato masher.
8
Stir in the tomatoes, corn, chilies, and cumin, then cover and simmer gently for another 15 minutes, stirring occasionally.
9
Sprinkle in the cheese, a little at a time, stirring it until fairly well melted.
10
Add enough rice milk to give the soup a thick yet fluid consistency.
11
Season with salt and pepper and continue to simmer over very low heat, stirring occasionally, for 5 minutes longer.
12
If time allows, let the soup stand off the heat for an hour or so.
13
Heat through before serving.
14
Adjust the consistency with more rice milk if the soup becomes too thick, then taste to adjust the seasonings.
15
Per serving:
16
Calories: 234
17
Total fat: 11g
18
Protein: 5g
19
Fiber: 6g
20
Carbohydrate: 33g
21
Cholesterol: 0mg
22
Sodium: 239mg

633

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 large onion, chopped, 2 to 3 cloves garlic, minced, 1 large green bell pepper, finely chopped, and more.

Yes, Potato, Cheese, and Green Chili Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Potato, Cheese, and Green Chili Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions