A creamy authentic New Mexican green chile "chicken" stew! A hearty dairy free and gluten free soup.
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).
Add zucchini and mushrooms and sprinkle with salt
Sauté for about 5 more minutes until they start to release their juices.
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)
Peel and cube potatoes and boil them separately until just tender throughout. Drain, rinse and add to the soup pot.
Heat soup boil then turn down heat to low.
Add Butler soy curls or other chicken strip product of choice.
Simmer for about 5 more minutes, then add the soy milk.
Mix the oil and flour in the bottom of another soup pot.
Heat over medium heat until oil and flour mixture bubbles.
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).
To thicken with corn starch and water mixture. Mix water and corn starch and pour it into the hot soup, and stir well.
If using fresh roasted green chiles: