Santa Fe's Souper Bowl: Award-Winning Soups, Super Bowl Viewing Spots & Green Chile Chicken Chowder Recipe

Santa Fe, The City Different, loves its soups as much as its Super Bowls. The annual Souper Bowl is a beloved event for locals and visitors, benefiting The Food Depot—a vital organization providing around 250,000 meals yearly to Northern New Mexicans in need.

Savor the Souper Bowl Experience

Combining Super Bowl excitement with culinary delight, Santa Fe's Souper Bowl features soups from dozens of top local chefs. Categories include Best Cream, Best Seafood, Best Vegetarian, and Best Savory—with public votes deciding the winners from leading restaurants.

The 2016 event was held on Saturday, January 30, from 12:00 to 2:30 p.m. at the Santa Fe Community Convention Center. Attendees sampled entries and purchased chef cookbooks. Over 1,000 people enjoyed the festivities. (Photo courtesy of The Food Depot)

Prime Super Bowl Viewing in Santa Fe

Super Bowl 50 pitted the Denver Broncos against the Carolina Panthers at Levi's Stadium on February 7, 2016, airing at 4:30 p.m. MST on CBS.

For visitors seeking the best seats, try these popular spots:

Rio Chama offers a spacious bar with fireplace viewing and bar menu favorites like Chama Chili. Del Charro Saloon broadcasts on widescreens with their renowned Green Chile Cheeseburger.

Green Chile Chicken Chowder Recipe

Elevate your gathering with this Del Charro Saloon recipe! (Photo courtesy of Del Charro Saloon)

Ingredients:

• 1 oz vegetable oil
• 1 medium white onion, chopped
• 2 garlic cloves, minced
• 5 skinless grilled chicken breasts, diced
• 1.5 lb mild roasted chopped green chile
• 2 quarts half and half
• 1 lb potatoes, peeled and diced
• 1 lb corn kernels
• 6 oz red bell peppers, seeded and chopped
• 2 oz chicken base
• ¼ teaspoon white pepper
• 3 oz cornstarch

Instructions:

1. Heat oil in a 12-quart stock pot. Sauté onions until golden; add garlic and sauté 1 minute.
2. Add half and half, potatoes, chicken base, and white pepper. Cook 10-15 minutes over medium heat.
3. Add chicken, green chile, corn, and bell peppers. Reduce to medium-low; cook until potatoes are fork-tender.
4. Mix cornstarch with ½ cup water to make a slurry. Bring soup to a boil, whisk in slurry until thickened.
5. Adjust seasoning with salt. Stir frequently to prevent sticking. Use roasted New Mexican Anaheim green chiles. Yields 3.5 quarts.

Explore more Santa Fe recipes from top chefs. Whether you're a Super Bowl enthusiast or soup lover, Santa Fe delivers. Plan your visit with the latest Santa Fe travel guide and check for special deals.

May the best team (or soup) win!