Green Chile Soup —
Perfect for a Chilly Day!

Right, it’s a truly awful pun. But it’s sure a great green chile soup. If you can get hold of some Hatch (New Mexico) green chiles, so much the better, but any brand that you like should work fine. Heartied-up with tomatoes, potatoes, and cheese, this soup can almost make you glad for a cold and gloomy day.

Although some might find it a bit heavy for warmer days, green chili soup works for me just about anytime. But I also lived in Southern New Mexico for several years. This recipe is adapted from one in Anna Thomas’s wonderful "Vegetarian Epicure" series, appearing in Book Two.

Until recently, that one could be purchased only second-hand or as a somewhat pricey reprint but is again available (to the great delight of anyone who's ever tasted one of her recipes). But enough about Anna: you've got soup to prepare!

The Vegetarian Epicure Book Two: 325 Recipes

Green Chile Soup


  • 2 tablespoons olive oil
  • ½ small onion (or more), finely chopped
  • 2 cloves garlic, peeled and chopped; or substitute garlic powder if necessary
  • 1/2 teaspoon chili powder (or more)
  • 3 cups vegetable broth, to which you’ve added a half-cup dry white wine
  • 1½ 15-oz. cans diced or crushed tomatoes; about 2 cups if using fresh tomatoes
  • 1 4-oz. can diced green chiles; if using fresh chiles, you’ll need about a half-cup of chiles (seeded and skinned)
  • 2 small potatoes, peeled and cubed (parboiled, if you're in a hurry), OR substitute a cup or so of cooked white beans
  • ¼ teaspoon ground cumin, or even a bit more
  • 1 tablespoon chopped cilantro
  • 4 ounces Monterey Jack cheese; if you prefer a sharper taste, mix with or even substitute cheddar


  1. Measure the olive oil into a large pot. Sauté the onions and garlic until soft. Add the chili powder and cook a minute or so longer, stirring constantly.

  2. Add the canned tomatoes; if using fresh tomatoes, cut them into pieces and spin briefly in a food processor.

  3. Also add the chiles, potatoes (or white beans), cumin, and chopped cilantro to the onion mixture. Stir well.

  4. Add the broth and wine, and bring to an initial boil; then simmer until the potatoes are tender—30 to 40 minutes or so. Correct the seasonings.

  5. Cube the cheese and divide it among 4 good-size soup bowls. Then ladle in the hot soup (be sure it’s bubbling).

Serve immediately to cheers and glad cries.


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Please understand that the material at this site is NOT medical advice, as I am neither doctor nor nutritionist. What I am is merely someone who's lived successfully on a vegetarian diet for many decades...and I transitioned from omnivore to vegetarian gradually. Do check with your doctor, though, if you're considering big changes to your own diet. Also, be sure to find a dependable source of Vitamin B12.

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