Vegan Green Chile Stew

A creamy authentic New Mexican green chile "chicken" stew! A hearty dairy-free soup that is easy to make gluten-free as well.

Course Main Course, Soup

Cuisine gluten free, New Mexican, vegan

Keyword vegan green chile chicken stew, vegan green chile stew

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 208kcal

1 tablespoon oil any mild-flavored oil will work
1 medium onion peeled and diced
1 cup mushrooms sliced
1 small zucchini cubed
2 teaspoons salt
8 cups water
2 cubes Not Chick’n bullion or replace water with vegetable broth
1 cup roasted green chiles chopped (medium heat) (you can also use jarred or canned green chili)
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 vegan shredded chicken or any imitation chicken strips

Sauté the onion in 1 tbsp of oil for about 3 minutes. (For an 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, chopped green chiles, and peeled and diced potatoes, then simmer on medium-low. (Reduce water by 1 cup if not using Soy Curls.)
Heat the soup until it boils, then turn the heat down to low and simmer for 10-15 minutes, until the potatoes are just barely tender.
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 the oil and flour mixture bubbles.
Scoop out the 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,) Continue until all of the soup is added.
Stir until the stew just begins to bubble, and then turn off the heat.

Add 1/3 cup of corn starch (or potato starch) to the cold plant-based milk. Stir in the starch until it dissolves, then add the milk to the soup and stir very well until it begins to boil and thicken.

Green chiles vary greatly in levels of spiciness. Add 1/2, then taste-test to see how spicy they are. Remember, once you add the milk and thickener, your soup will lose some spice.
To make this oil-free, omit sauteing vegetables and use the cornstarch method.

If using fresh roasted green chiles

Remove the stems and peel off any hard or burnt skin. (You want the meaty inside of the chile).
Once all the hard parts of the chile have been removed, chop it into small pieces.
Be careful not to touch your eyes when handling chiles; they will burn and irritate your skin.