A sophisticated take on classic potato-leek soup, born on a cold evening in the Bonart kitchen. Green chiles, European butter, and a finish of sautéed shitake mushrooms elevate this into something truly special.

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A close cousin to Jaxon’s, this green chile chowder from Gloria Perry George builds its rich, thick base through a careful roux and a blend of roasted chiles, potatoes, and milk. Topped with shredded cheddar.

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A warming, aromatic soup made with butternut squash, pumpkin purée, honey, and a touch of curry and cinnamon. Finished with heavy cream and topped with toasted pepitas for crunch.

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All the indulgence of a loaded baked potato in a smooth, velvety soup. Puréed baked potatoes, chicken broth, and cream are topped with crumbled bacon, cheese, and chives.

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Silky, comforting, and quick to prepare. Green chile and chicken come together in a cream-based soup served with grated cheese and tortilla chips on top. A true El Paso pantry staple.

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A light, wholesome, and generously sized soup built on a simple base of vegetables, lima beans, and corn. Makes 12–14 servings — perfect for feeding a gathering.

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Originally sourced from the El Paso Times and featured in the 2004 Fall Festival Cookbook, this beloved green chile chowder has been a Woman’s Club staple for decades. Rich, creamy, and unmistakably El Paso.

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A traditional German potato soup with a secret ingredient — lard — that gives it an unmistakable depth of flavor. Bacon, marjoram, and a careful roux round out this old-world classic.

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A creamy, elegant chowder that pairs sweet fresh corn with smoked salmon for an unexpected and delightful combination. Simple to make and sophisticated enough for company.

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A rich, Italian-inspired favorite made at home. Ground beef, Italian sausage, vegetables, and beans simmer in a chunky pasta sauce with al dente macaroni stirred in just before serving.

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A colorful, crowd-pleasing slow cooker chile packed with four kinds of beans, corn, and taco seasoning. Serve with cornbread and guacamole salad for a complete Southwest feast.

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Proof that a great soup doesn’t have to be complicated. Frozen meatballs, Rotel, beef bouillon, and a pinch of cumin come together in minutes for a satisfying weeknight meal.

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A deeply flavored, slow-built soup that starts with homemade chicken stock and layers in green chiles, black beans, corn, and spices. A showstopper that’s worth every step.

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A bold, Southwestern-style soup brimming with tender chicken, long green chilies, and stewed tomatoes. Ladled over tortilla strips and topped with green onion, grated cheese, and sliced avocado.

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A hearty, warming classic that was served at a Club luncheon on a cold February day in 2016, accompanied by cornbread muffins. Simple ingredients come together in a satisfying, soupy bowl perfect for a crowd.

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