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Green Chile Soup


1 boned, skinned chicken breast cut into ½ inch cubes

1 boneless pork chop, cut into ½ inch cubes

Cooking fat (olive oil, butter, lard)

1 finely chopped onion

1/3 cup flour

1 teaspoon ground cumin

1 garlic clove, minced

6 cups chicken stock (homemade, boxed, canned, or cubes, depending on your inclination!)

6 roasted green chilies, diced

1 red bell pepper, roasted

Diced additional hot pepper as desired (jalepeno, chiles de arbol (toasted and crushed), etc)

2 large ripe tomatoes, diced, or use canned tomatoes

Minced fresh cilantro

Salt and pepper

Grated cheese


Brown meat in the cooking fat. Drain and reserve. Saute onion until soft. Stir in flour and cook 2-3 minutes, stirring constantly. Add garlic and cumin, and crushed dried pepper if using. Cook and stir another minute. Stir in chicken stock and whisk until thickened and smooth. Add reserved meat and all remaining ingredients except cheese and simmer 10 minutes or so. Serve with cheese on the side.

Submitted by Paula Redinger, Tucson CSA Adapted from “Southwest The Beautiful Cookbook