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Southwestern Green Chile Soup

(36)
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  • 30 min prep time
  • 0 min total time
  • 15 ingredients
  • 6 servings
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Lime and cilantro add fresh touches to a turkey-sausage soup.

Bake-Off® Contest 38, 1998
Gary Smith
Santa Rosa, California

Ingredients

Salsa

2
(4.5-oz.) cans Old El Paso™ Chopped Green Chiles
1/4
cup packed fresh cilantro leaves
1
tablespoon minced garlic in water (from 4.5-oz. jar) or 2 large garlic cloves, minced
1
teaspoon cumin
Dash salt

Soup

3/4
lb. fully cooked smoked or spicy turkey sausage
2
teaspoons olive or vegetable oil
1/4
cup chopped green onions
3 1/2
cups Progresso™ Chicken Broth (from 32-oz. carton)
2
(11-oz.) cans white shoepeg corn, undrained
1
cup frozen baby sweet peas
3
cups finely shredded cabbage or coleslaw mix
3
oz. (3/4 cup) shredded Monterey Jack cheese
1
large lime, cut into 6 wedges
Fresh cilantro, if desired

Steps

  • 1 In blender container, combine all salsa ingredients except salt; blend until well combined. Add salt to taste. Set aside.
  • 2 Cut turkey sausage in half lengthwise; cut crosswise into 1/4-inch-thick pieces. Heat oil in Dutch oven or large saucepan over medium-high heat until hot. Add sausage and onions; cook and stir 4 to 6 minutes or until sausage is lightly browned.
  • 3 Add broth, corn and peas; mix well. Cover; bring to a boil. Uncover; reduce heat to low. Reserve 1/4 cup of the salsa; stir remaining salsa into soup. Simmer 1 minute or until thoroughly heated.
  • 4 To serve, place 1/2 cup cabbage in each individual serving bowl. Ladle about 1 1/3 cups soup over cabbage in each bowl. Top each with cheese and reserved salsa. Serve with lime wedges to squeeze juice over soup. Garnish with cilantro.
  • 1 In blender container, combine all salsa ingredients except salt; blend until well combined. Add salt to taste. Set aside.
  • 2 Cut turkey sausage in half lengthwise; cut crosswise into 1/4-inch-thick pieces. Heat oil in Dutch oven or large saucepan over medium-high heat until hot. Add sausage and onions; cook and stir 4 to 6 minutes or until sausage is lightly browned.
  • 3 Add broth, corn and peas; mix well. Cover; bring to a boil. Uncover; reduce heat to low. Reserve 1/4 cup of the salsa; stir remaining salsa into soup. Simmer 1 minute or until thoroughly heated.
  • 4 To serve, place 1/2 cup cabbage in each individual serving bowl. Ladle about 1 1/3 cups soup over cabbage in each bowl. Top each with cheese and reserved salsa. Serve with lime wedges to squeeze juice over soup. Garnish with cilantro.
 

Nutrition Information

No nutrition information available for this recipe
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