Green Chili Potato Soup


There are so many things that remind me of home in this recipe!  First of all, it's a recipe from my mom which immediately makes it a favorite.  I come from gene pool consisting of elite homemakers and cooks that take the average meat and potatoes to a WHOLE new level . . . That being said, I always think of my hometown (South Bend, Indiana) and family dinners when I'm peeling potatoes . . . That's what we love in the midwest and on the holidays, I would get sent away with a bag of potatoes, a peeler, and a huge brown bag for all the skins.  It kept me busy for quite some time :D


This Green Chili Potato Soup is one of my all time favorites, so as soon as it started getting "cold"  in California, I called my mom for her ultimate fall/winter soup recipe.  The spicy broth (and you can make it really spicy by adding the habanero pepper!) almost makes me think there's a new market for Midwest/Thai fusion out there ;).  Give it a try and let me know what you think! 

GREEN CHILI POTATO SOUP {vegan} {gluten-free}

serves: 4

total time: 1 hr (45 minutes to simmer) 


  • 1 onion, chopped 
  • 2 cloves garlic, minced
  • 1 Tablespoon coconut oil
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon oregano
  • 2 potatoes, peeled and cubed
  • 2/3 Cup green chilies, diced
  • 4 Cups organic vegetable broth (homemade recipe
  • Fresh Cilantro, chopped
  • *optional: Jack Cheese, shredded
  • *SPICY option: add 1 small habanero pepper


  1. Heat oil in pot.  SautΓ© onion and garlic in oil until soft.  
  2. Stir in black pepper and cumin: cook a couple more minutes.  
  3. Add oregano, potatoes, chilies and broth.  Simmer 30-45 minutes or until potatoes are tender.
  4. Garnish with cilantro and jack cheese (vegan: leave out or add vegan cheese sub).