Vegan Mexican Soup
Our Mexican Chicken Soup is one of my favorite fall dishes, but this year I have been eating mostly vegan so I decided to go back to some of my favorite recipes and and tweak them to be plant based. Vegan or not, you must give this one a try!
Start by dicing up the onions, carrots and celery.
Then dice 4 cloves of garlic.
Seed and dice 2 jalapeños
The roasted poblanos make this soup! I just roast 4 poblanos on a sheet pan for 30 mins at 425. Drizzle them with olive oil and salt and you will know they are done when their skins are charred. They add a delicious flavor and if you add these- I promise you won’t miss the chicken!
Heat the olive oil in a large Dutch oven
Add the onions and cook about 5 mins until translucent. Then add the carrots, celery and jalapeños. Cook for another 10 mins.
When the veggies have cooked down, add the garlic and cook for another 2 mins. Then add the salt, pepper, cumin and coriander.
Add the crushed tomatoes and veggie stock
Then add the Rotel and stir
At this point, the poblanos should be ready. Dice them and add them to the soup. Add in the cilantro and lime and let the soup come to a boil. Then reduce the heat and let simmer for about 30 mins- 1 hour before serving.
Top with cilantro, avocado, lime and fresh jalapeño
Don’t forget the tortilla chips! These are my favorite for this soup because they are really simple but thick enough so they stay crunchy!