Roasted Green Chile, Potato, & Quinoa Soup (Gluten-Free, Vegan)
A warm, hearty, nutritiously satisfying Green Chile Potato Soup with Quinoa. Spicy roasted Hatch green chiles, potatoes, and protein-rich quinoa combine beautifully in this quick and easy to make nourishing soup. Vegan-friendly and gluten-free.
Having lived in the Southwest U.S. for 10+ years, Hatch green chile season has fast become my favorite season.
Even after all of this time, I still get an itch of excitement when I see the chile roasters setting up shop. My mind immediately swarms with recipe possibilities, as my taste buds prepare for that spicy kick. . .
…and, soup is certainly one one of the better complements for the amazing New Mexican Hatch chile!
Green Chile Potato Soup
This particular soup is really quite satisfying in many ways.
It has a slightly spicy, slightly smoky flavor and when paired with quinoa & potatoes — it is incredibly filling & comforting as well.
If you are looking to add a bit of health & warmth to your diet as the days turn cooler, you will find yourself beyond nourished with this amazingly easy and tasty dish!
Other Green Chile Recipes You Will Love
Gluten-Free Baked Hatch Chiles Rellenos
15 Crave-Worthy Gluten-Free Vegetarian Hatch Green Chile Recipes
If you try this recipe please let me know! Leave a comment, rate it, share this post, use Pinterest’s “tried it” feature, or take a photo, & tag me on Instagram and I’ll share it! Thank you so much! <3
Green Chile Potato Soup
Ingredients
- 2 potatoes peeled, rinsed, & cubed
- 1 cup hatch green chiles roasted, peeled, and chopped
- 1/2 cup quinoa
- 6 garlic cloves minced
- 2 tbs oil or butter
- 1/2 white onion chopped
- 1/2 tsp ground cumin
- 1/4 tsp cumin seed
- 1/4 tsp ground oregano
- 8 cups water or vegetable stock
- to taste salt
- handful crumbled queso fresco or feta cheese optional (omit for vegan option)
Instructions
- In a large pot, heat oil or butter over medium heat.
- Add garlic and onion, cook for 5 minutes.
- Add ground cumin, cumin seed, oregano. Cook 1 minute.
- Stir in roasted green chile, potatoes, and quinoa. Cook 2 minutes.
- Turn heat to high, add water or stock.
- Bring to a boil, cover, reduce to simmer.
- Simmer for 25 minutes.
- Add salt to taste. Turn off heat, and let sit for at least 10 minutes before serving.
- Optionally, garnish with cheese.
- Enjoy!
I thought this would be a bit “bland” but it really came out good. I made exactly as written. I love those hatch roasted chilis! Thank you for this soup!.
I’m so very happy to hear it! Thank you for sharing. 🙂