Photo: Cala
Chipotle Corn Soup - Dairy Free / Vegan Hacked Version Recipe
8 ingredients
4 servings (5 cups)
openrecipes
I created this version of the recipe for those who have dairy allergies or are vegan.Game plan: This soup can be frozen for up to 2 weeks in an airtight container...
Estimated Nutrition (whole recipe, rough)
680
Calories
43g
Protein
40g
Fat
40g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Soy Milk | 1 cup (244ml) whole | 149 |
| Vegetable | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 ears white or yellow corn, shucked
- 2 tablespoons olive oil
- 2 minced chipotles in adobo sauce
- 2 teaspoons kosher salt
- Freshly ground black pepper
- 1/2 yellow onion, diced
- 1 1/2 cups soy milk
- 1 1/2 cups broth (chicken for omnivores or vegetable for vegetarians and vegans)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes