Tama's Green Chile Soup

Peppy green chile soup in just 10 minutes! Enjoy with the Whole Wheat Artisan Bread, Monterey Jack cheese and a glass of Syrah.

Servings: 4

Cook Time: 10 minutes

Pair With: A Syrah with plenty of fruit, like the Klinker Brick Farrah Syrah.

Source: Recipe and photo courtesy Tama Takahashi, Touring & Tasting Food Editor


3 tablespoons olive oil

2 cloves garlic, minced

1 teaspoon oregano

1/2 lb. ground turkey or tofurkey (tofu-based turkey)

10 oz. can green chile, drained and minced or 5 fresh chiles, roasted, seeded, peeled and minced

1 cup fresh salsa (Salsa Fresca--with tomato and onion)

2 cups chicken or vegetable broth

1 bay leaf

fresh ground pepper

salt to taste

2 cups tortilla chips

1 cup shredded cheddar cheese


Heat the oil in a pot over low heat and add the garlic, oregano and ground turkey or tofurkey. Stir and cook until until for 3-4 minutes, separating the ground turkey or tofurkey into chunks. Add the minced green chili, salsa, broth and bay leaf and bring to a boil. Cover and cook for one minute. Remove the bay leaf. Season with a few grinds of black pepper and salt (if needed--I used none). Ladle the hot soup into wide bowls and crumble the tortilla chips on top. Sprinkle with cheddar cheese.


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