Mexican Chile Soup: High on Flavor, Low on Heat

Mexican Chile Soup
Mexican Chile Soup

As the weather slowly begins to cool, you may be looking for some new body-warming and soul-satisfying soup ideas. So this week, Chef Ryan is sharing her recipe for Mexican Chile Soup.

Have you heard of the ancho chile pepper? Just seeing its name may be enough to make you hesitate to toss one into a soup.

But by combining the ancho chile pepper’s sweet, chocolatey flavor and lower capsaicin content with creamy avocado slices and cooling, cashew sour cream, Chef Ryan has come up with a somewhat milder version of a classic Mexican treat!

Still not convinced? Then consider that ancho chiles’ anti-inflammatory kick can help relieve several health issues, including:

  • arthritis
  • diabetic neuropathy
  • shingles

Each serving also provides 26 grams of protein, 28 grams of fiber, and all the brain-boosting benefits of fresh garlic. And like all Chef Ryan’s creations, her Mexican Chile Soup is completely oil-free!

Print

Mexican Chile Soup

Mexican Chile Soup
  • Author: Gregg Rozeboom
  • Yield: 2 1x
  • Diet: Vegan
Scale

Ingredients

  • 1 dried ancho chile
  • 1 yellow onion
  • 4 garlic cloves
  • 1 15 oz can pinto beans
  • 1 T cumin
  • 2 tsp oregano
  • 1 15 oz. can crushed tomatoes
  • 1 tsp salt
  • 2 T flour (any kind you like)
  • 1 avocado
  • 1 lime
  • fresh cilantro for topping

Cashew sour cream (or use a store-bought vegan sour cream)

    • ⅓ cup cashews
    • 2 T vinegar
    • Pinch of salt
    • Water as needed

Instructions

  1. Trim and deseed ancho chile. 
  2. Add 3 cups of water and the deseeded chile to a saucepan. 
  3. . Bring water to a boil, cover and reduce heat to low. Let the chile simmer until its soft. Reserve water.
  4. Peel and dice onion, mince garlic, and drain the pinto beans.
  5. Heat a large pot over medium-high heat. Add the onion, garlic, cumin, oregano, and 1 tsp salt. Cook until onion is softened and add in splashes of water if sticking.
  6. Add the beans and tomatoes to the pot. Reduce heat to simmer.
  7. In a blender add rehydrated chile, 1 tsp salt, 2 T flour, and 2 cups of chile water. Blend till smooth.
  8. Pour the blended mixture to the large pot and stir to combine. Cover and simmer the soup over low heat.
  9. Halve and dice the avocado. Roughly chop the cilantro and slice half of the lime into wedges. Juice the other half, add that juice to the soup and stir.
  10. Blend cashew sour cream ingredients on high, adding small amounts of water until smooth and thick.
  11. Portion out soup and top with avocado, lime, cilantro, and sour cream!

Nutrition

  • Serving Size: 1
  • Calories: 580
  • Sugar: 16g
  • Sodium: 870mg
  • Fat: 15g
  • Saturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 94g
  • Fiber: 28g
  • Protein: 26g
  • Cholesterol: 0mg

Did you make this recipe?

Share a photo and tag us — we can\'t wait to see what you\'ve made!

Share on facebook
Share on twitter
Share on pinterest

Related Posts

Slaughterhouse By Gail A. Einsnitz

Slaughterhouse By Gail A. Einsnitz

Slaughterhouse By Gail A. Einsnitz It was one of the most wonderful memories of my childhood. We were staying at the Sioux City, Iowa home

HearSay with Cathy Lewis

HearSay With Cathy Lewis Interview

HearSay With Cathy Lewis Interview Today, I had the privilege of being interviewed on WHRO Public Media’s Hearsay with Cathy Lewis. When Cathy asked how

Plant-Based For Physical Health

Plant-Based For Physical Health

During a recent checkup, my doctor asked me about my diet. My confession that I eat plant-based was met with an eye roll and a