green chile soup


New Mexico green chile lovers can—and given the opportunity, will—turn any soup into green chile soup. Green chile adds a very special flavor, and of course also that typical chile capsicum bite that people seem to get addicted to.

This recipe shows the essence of green chile soup: just toss in that block of frozen green chile, and we're back in business with an entirely different soup. It is the day 2 variation of the Sweet Pea Soup recipe.

Be aware:
For those who are not used to chile, even the 'mild' green chile is a hot pepper with a respectable bite. Also, just because you like green chile, that does not mean you'll love the red variety, and the other way around too. They taste very different and for many people they seem to be an acquired taste. Appreciation only comes after prolonged and repeated exposure.


Pic1: add green chile
Pic2: green chile soup with potato flakes


This is what you need for 4 quarts / 8 servings:

  • 3 quarts of any other soup
  • ½ - 2 lbs. mild green chile


  • Heat the soup.
  • Add green chile to taste.
    Depending on your tolerance and level of addiction, add anywhere from ½ lb. to 2 lbs.
    If 2 lbs. is not enough to get your kick, switch to medium, hot or extra-hot.
  • Bring to a boil. Reduce heat and simmer 30 minutes.
  • Optional:
    • add 1 tbsp. heavy cream to each bowl.
    • I added dehydrated potato flakes to thicken the soup. That is what gave it the milky-white color.