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Green Chili Duck Kale Soup

Green Chili Duck Kale Soup Recipe


1 Cup chopped onion 

1 Cup coarsely chopped carrots 

2 cloves garlic, minced

6 Cups reduced-sodium chicken broth 

tablespoon snipped fresh parsley or 1 teaspoon dried basil, crushed

4 Cups coarsely chopped fresh kale (about 8 ounces)

¼ Teaspoon Seafood Rub

¼ Cup Orange Pepper

¼ Cup Green Chili

1 ½ cups cubed cooked duck (about 8 ounces)

1medium tomato, seeded and chopped

1 cup brown rice (cooked)


  1. Coat an unheated large nonstick saucepan with nonstick cooking spray. Preheat over medium-low heat. Add onion, carrots, and garlic to hot saucepan. Cover and cook for 5 to 7 minutes or until vegetables are nearly tender, stirring occasionally.
  2. Add chicken broth and dried basil (if using) to vegetable mixture. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Stir in kale, green chili. Orange PepperSeafood rub Return to boiling; reduce heat. Cover and simmer for 10 minutes.
  3. Stir in duck, tomato, rice, and fresh parsley(if using). Cover and simmer for 5 to 10 minutes more or until kale and rice are tender. Makes 6 servings.

*Soup Recipe Contest 2015 Entry