A bowl of vegan Green Chile Stew with vegan chicken, potatoes, and green chiles.


A creamy authentic New Mexican green chile "chicken" stew!  A hearty dairy free and gluten free soup.

Course Main Course, Soup
Cuisine gluten free, New Mexican, vegan
Keyword vegan green chile chicken stew, vegan green chile stew
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12
Calories 208 kcal


  • 1 tbsp oil any mild flavored oil will work
  • 1 onion peeled and diced
  • 1 cup mushrooms sliced
  • 1 small zucchini cubed
  • 2 tsp salt
  • 8 cups water
  • 2 Not Chick’n bullion cubes or replace water with vegetable broth
  • 1 cup roasted green chiles chopped (medium heat)
  • 4 medium potatoes peeled and diced into bite sized cubes
  • 3 cups PLAIN soy milk or other plant based milk of choice
  • 2 cups Butler Soy Curls or any imitation chicken strips

To thicken the stew:

  • 1/3 cup canola oil
  • ½ cup white flour or 1/3 cup GF flour without sorghum or garbanzo beans

Or for gluten free/ fat free:

  • ½ cup corn starch (or potato starch) mixed in 1 cup of water


  1. Sauté onion in 1 TBS of oil for about 3 minutes (for oil free option, just add all veggies to water with bullion and green chile and simmer for 20 minutes).

  2. Add zucchini and mushrooms and sprinkle with salt

  3. Sauté for about 5 more minutes until they start to release their juices.

  4. Add water, Not Chick’n bouillon cubes, and chopped green chiles and simmer on medium low. (reduce water by 1 cup if not using Soy Curls)

  5. Peel and cube potatoes and boil them separately until just tender throughout. Drain, rinse and add to the soup pot.

  6. Heat soup boil then turn down heat to low.

  7. Add Butler soy curls or other chicken strip product of choice.

  8. Simmer for about 5 more minutes, then add the soy milk.

To thicken the stew with a roux:

  1. Mix the oil and flour in the bottom of another soup pot.

  2. Heat over medium heat until oil and flour mixture bubbles.

  3. Scoop out liquid from the soup with a ladle and add it to the roux one at a time stirring well between each scoop. (It will be very thick at first).

  4. Stir until the stew just begins to bubble and then turn off heat.

To thicken with corn starch:

  1. To thicken with corn starch and water mixture. Mix water and corn starch and pour it into the hot soup, and stir well.

  2. Stir until the stew just begins to bubble and then turn off heat.

Recipe Notes

If using fresh roasted green chiles:


Nutrition Facts
Amount Per Serving (1 cup)
Calories 208 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Sodium 583mg 24%
Potassium 436mg 12%
Total Carbohydrates 20g 7%
Dietary Fiber 5g 20%
Sugars 3g
Protein 12g 24%
Vitamin A 2.9%
Vitamin C 14.8%
Calcium 15.5%
Iron 25.5%
* Percent Daily Values are based on a 2000 calorie diet.