Soups - Vegan Mexican - vegan recipes - Vegan Soup

Vegan Chile Verde

Plant Based Chilli Verde
Vegan Chile Verde
This vegan Chile Verde is so delicious! We ate it hot as a chile, and then later we ate the leftovers cold as a dip with tortilla chips!
Write a review
  1. 1 Tbs Olive Oil
  2. 2 Cups cooked White Kidney or Navy Beans
  3. 4 Cups Vegetable Broth
  4. 1 Medium Onion - Chopped
  5. 2-3 Cloves Garlic - Minced or crushed
  6. 1 Stalk Celery - Chopped
  7. 10 Tomatillos - Peeled and chopped
  8. 1 Yellow Bell Pepper - Diced
  9. 1 Jalapeño Pepper - Minced
  10. 2 Serrano Peppers - Minced
  11. 1/3 Cup Fresh Cilantro - Chopped
  12. 2 Tsp Cumin
  13. Salt & Pepper to taste
  1. In a soup pot, saute onions, garlic and celery until they start to become translucent.
  2. Add Jalapeño and Serrano and continue to saute for a couple of minutes.
  3. Add Cumin, Bell pepper and Tomatillos, continue to saute for a couple of minutes, stirring frequently.
  4. Add Beans, 3 cups of Vegetable Broth, and Salt and pepper and reduce heat to simmer until tomatillos are tender.
  5. Add Cilantro and remove from heat.
  6. In a food processor or blender, blend 2/3 of the soup for a few seconds, until it is well blended but still a little bit chunky, not completely pureed.
  7. Return soup to pot and reheat, adding as much as the reserved broth as needed to reach desired consistency.
  8. Garnish with Cilantro and Enjoy!
  9. Optional additions : tostadas, tortilla chips, vegan sour cream, avocado slices, grated vegan cheese
  1. You may need to experiment with the quantities a little bit to meet your tastes, I'm writing this now, while trying to remember what I did so I'm estimating a little bit.
Sweet Vegan Living
Liked it? Take a second to support Jennifer-June on Patreon!
Become a patron at Patreon!

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge