This Isn’t Just Soup… It’s Desert Winter Medicine & Real Estate Momentum

February in Tucson is a strange little gift. Cool mornings, sunny afternoons, citrus everywhere… and the occasional “why is it freezing?” moment just to keep us humble. Desert winter keeps us on our toes.

This month’s recipe leans all the way into that energy:
Spicy Chiltepin Chicken Soup — hearty, warming, and sinus-clearing in the best possible way. This is desert winter medicine disguised as dinner. It’s bold, comforting, and exactly what you want when colds are going around and you’re craving something that actually does something.

Spicy Chiltepin Chicken Soup

Ingredients

Roasted chicken & squash

• 3 lb chicken breasts

• Penzeys Adobo seasoning (cumin, Mexican oregano, pepper)

• 1 (15 oz) package chopped butternut squash

• Olive oil

Soup

• ½ large onion or 1 medium onion, chopped

• Olive oil

• 4 cloves garlic, minced (double if using jarred garlic)

• 1 (7 oz) jar diced roasted poblanos

  • Green chiles work in a pinch

  • Macayo’s brand from Fry’s is excellent

• 12 cups chicken broth (about 3 boxes)

• 1 tbsp Penzeys Adobo seasoning

• 3 medium carrots, peeled and sliced

• 3 celery ribs, thinly sliced

• 8 medium tomatillos, husks removed, washed, and cubed

• 1 heaping tsp chiltepins (fresh diced or dried and crushed)

For serving (optional but encouraged)

• Shredded cheese

• Warm tortillas

• Cooked rice

• Sour cream (to tame the heat if needed)

Instructions

Preheat oven to 375°F. Oil a baking dish and add chicken breasts, seasoning generously with Adobo. Spread squash on a separate oiled baking sheet and season as well.
Bake 35–45 minutes until chicken reaches 165°F. Set aside.

In a large soup pot, sauté onion in olive oil until edges brown. Add garlic and roasted poblanos; cook until fragrant.
Add chicken broth and Adobo seasoning and bring to a boil.

Chop or shred the cooked chicken and add it to the pot along with roasted squash, carrots, celery, tomatillos, and chiltepins. Return to a boil, then reduce to a simmer.

Simmer uncovered for at least 1 hour, until carrots are tender and flavors fully come together.

Ladle over rice if you like, top with cheese, and serve with warm tortillas. Sour cream helps if you overcommitted on the chiltepins. This makes a big batch so you have leftovers, can freeze some or share with a sick friend. 

Real Estate Insight for February

The Tucson market is warming up — and so are buyers. If you’re thinking about selling this spring, now is the time to prep while competition is still lighter. A little strategy now goes a long way later.

Buying? Rates have stabilized a bit, and there are still motivated sellers before the spring rush hits full speed. Timing matters, and having a plan makes all the difference.

Reach out if you want to talk home values, timelines, or next steps — no pressure, just real talk.  If you don’t already have chiltepins in your pantry, this is your sign. I have opinions and sources. Let’s chat.