POTATO, CHEESE, AND GREEN CHILI SOUP

Potato, Cheese, and Green Chili Soup image

Yield 6 to 8 servings

Number Of Ingredients 13

1 tablespoon olive oil
1 large onion, chopped
2 to 3 cloves garlic, minced
1 large green bell pepper, finely chopped
5 medium potatoes, peeled and diced
6 cups water with 2 vegetable bouillon cubes, or other stock option (page 9)
1 cup chopped fresh, ripe tomatoes
1 cup cooked fresh or thawed frozen corn kernels
1/2 cup chopped fresh mild green chilies, such as poblano
2 teaspoons ground cumin
1 1/2 cups cheddar-style nondairy cheese, grated (this is great with Vegan Gourmet nacho cheese)
1 cup rice milk, or as needed
Salt and freshly ground pepper to taste

Steps:

Heat the oil in a soup pot. Add the onion and sauté over medium heat until translucent. Add the garlic and green pepper and continue to sauté until the mixture begins to brown lightly.
Add the potatoes and water with bouillon cubes. Bring to a rapid simmer, then lower the heat. Cover and simmer gently until the potatoes are just tender, about 15 minutes. Coarsely mash about half of the potatoes in the pot with a potato masher.
Stir in the tomatoes, corn, chilies, and cumin, then cover and simmer gently for another 15 minutes, stirring occasionally.
Sprinkle in the cheese, a little at a time, stirring it until fairly well melted. Add enough rice milk to give the soup a thick yet fluid consistency.
Season with salt and pepper and continue to simmer over very low heat, stirring occasionally, for 5 minutes longer. If time allows, let the soup stand off the heat for an hour or so. Heat through before serving. Adjust the consistency with more rice milk if the soup becomes too thick, then taste to adjust the seasonings.
Nutrition Information
Per serving:
Calories: 234
Total fat: 11g
Protein: 5g
Fiber: 6g
Carbohydrate: 33g
Cholesterol: 0mg
Sodium: 239mg