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Southwestern Green Chile Soup

Southwestern Green Chile Soup
  • Prep 30 min
  • Total 0 min
  • Ingredients 15
  • Servings 6
Lime and cilantro add fresh touches to a turkey-sausage soup.
Updated August 8, 2016
Make With
Make With
Progresso Broth
Bake-Off® Contest 38, 1998
Bake-Off® Contest 38, 1998
Gary Smith
Santa Rosa, California



  • 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


  • 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


  • 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 Facts

Serving Size: 1 Serving
Calories from Fat
% Daily Value*:
Vitamin A
*Percent Daily Values are based on a 2,000 calorie diet.
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