San Luis Green Chile Soup Recipe

Name: San Luis Green Chile Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 medium anaheim chilies fresh; 1 large sweet red bell peppers; 1 each jalapeno pepper fresh, sliced; 2 ounces salt pork diced; 1/2 pound chicken breasts boned, thinly sliced; 1/2 pound pork shoulder steak, thinly sliced; 6 tablespoons butter; 1 medium onions diced; 1/2 cup flour, all-purpose; 1 1/2 teaspoons chili powder; 1 teaspoon cumin ground; 1 small garlic cloves minced; 3/4 cup tomato sauce; 2 quarts chicken broth warmed; 1/2 cup tomatoes peeled, seeded and diced; 1 tablespoon cilantro fresh,; 1 x avocados slices, to garnish; 1 x sour cream to garnish

Servings: persons

6 medium anaheim chilies fresh
1 large sweet red bell peppers
1 each jalapeno pepper fresh, sliced
2 ounces salt pork diced
1/2 pound chicken breasts boned, thinly sliced
1/2 pound pork shoulder steak, thinly sliced
6 tablespoons butter
1 medium onions diced
1/2 cup flour, all-purpose
1 1/2 teaspoons chili powder
1 teaspoon cumin ground
1 small garlic cloves minced
3/4 cup tomato sauce
2 quarts chicken broth warmed
1/2 cup tomatoes peeled, seeded and diced
1 tablespoon cilantro fresh,
1 x avocados slices, to garnish
1 x sour cream to garnish

1
Roast Anaheim chilies, red pepper and jalapeno under hot broiler close to heat until skins blister, turning to char on all sides.
2
Place in plastic bag for 10 minutes.
3
Peel, dice and set aside.
4
In large skillet, cook salt pork until fat is rendered.
5
Remove salt pork with slotted spoon; drain on paper towel.
6
Increase heat and saute chicken and pork quickly until browned.
7
Drain and set aside.
8
Melt butter in large saucepan.
9
Add onion and cook until transparent.
10
Add flour and cook stirring until roux is golden brown.
11
Remove roux from heat and stir in chili powder, cumin, garlic and tomato sauce.
12
Whisk in warm chicken broth and heat to simmering.
13
Add chilies, red pepper, jalapeno, salt pork, chicken and pork to soup.
14
Heat thoroughly and stir in tomatoes and cilantro.
15
Heat to simmering.

648

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 6 medium anaheim chilies fresh, 1 large sweet red bell peppers, 1 each jalapeno pepper fresh, sliced, 2 ounces salt pork diced, and more.

Yes, San Luis Green Chile Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

San Luis Green Chile Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions