Green Chile and Sausage Soup

I was trying to find some easy and different soups to whip up while the family was here for the holidays.  Since we didn’t make it to New Mexico this season for the holidays, I was wistfully looking through my Santa Fe School of Cooking Cookbook by Susan Curtis.  Seriously, I just opened up the book and “New Mexican Green Chile and Cabbage Soup with Sausage” jumped off the page and screamed, “Make me!”

I took it up on that offer.

The original recipe is attributed to Chef Jeff Pufal and calls for mushrooms as an ingredient.  I used up all the mushrooms that I had purchased for this soup on a impromptu pizza.  I think I like the recipe better without them and mom and The Sis concurred.  I am not sure about the soft texture of the ‘shrooms with the cabbage, potatoes and green chiles.  I also used Yukon Gold potatoes and an additional 1/2 cup of green chiles.

This recipe makes a large pot of soup, enough for 10-12 people.

Green Chile and Sausage Soup from Eliot's Eats

Green Chile and Sausage Soup

1 stick butter
1 (14 oz.) bag finely shredded cabbage
3 medium Yukon Gold potatoes, cubed
1 medium white onion, chopped
1/2 c. all-purpose flour
8 c. chicken stock
1 1/2 c. roasted diced green chiles
2 t. fine sea salt
1 t. freshly ground black pepper
1 t. dried dill weed
14 oz. smoked sausage, sliced
2 T. fresh cilantro, chopped

Melt butter in the bottom of a large pot over medium.  Saute the cabbage, potatoes, and onions for 4-5 minutes.

Sprinkle with flour and stir to combine.   Add the stock, green chiles, salt, pepper, and dill and simmer for 15-20 minutes.

Add the sausage and continue simmering for five minutes.  Stir in cilantro.


The consistency of this soup is smooth and almost velvety.  I used mild green chiles so the spice factor was pretty mellow.  (I am lucky enough to find these green chiles in the freezer section of our local grocery.)

Green Chile and Sausage Soup from Eliot's Eats

It was unanimous that this soup recipe was a keeper.  Every year for Christmas, I make The Sis, Mom, and the MiL cookbooks (through TasteBook).  The Sis immediately asked if this recipe would be in next year’s book.

Alas, but this is the final year that TasteBook will be printing custom books.  If anyone knows of a super easy yet professional looking cookbook template, please let me know as soon as you are able.


Stay tuned for more recipes from our after-Christmas celebration.  How do Cannellini Baked Beans, Gourmet Veggie Pizza and Super Bowl Sandwiches sound?  (Hey, even though it was after Christmas, we ate well!)

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