Chef Tom Fraker
Hatch Pepper Chicken Tortilla Soup
Hatch Pepper Chicken Tortilla Soup
Rated 2.0 stars by 3 users
Category
Soup & Stew
Cuisine
Mexican
Servings
8 - 10 servings
Prep Time
15 minutes
Cook Time
45 minutes
Don't let the list of ingredients deter you from making this delicious and hearty soup. It's actually very easy! This will quickly become one of your standards if you keep roasted Hatch in your freezer for year-round use.
Ingredients
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3 tablespoons extra virgin olive oil
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1 Melissa’s Perfect Sweet Onion, diced small
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3 cloves Melissa’s Peeled Garlic, minced
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2 carrots, ends trimmed, chopped
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2 ribs celery, ends trimmed, chopped
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4 boneless, skinless chicken breast, chopped
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1 cup Melissa's Hatch Red Chile Sauce
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1 can (28 ounces) stewed tomatoes
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2 roasted green Hatch Peppers, peeled, seeded, chopped
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1 green Bell Pepper, stem and seeds removed, diced
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8 cups chicken stock/broth
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1 (3 oz.) package Melissa’s Dry Roasted Sweet Corn
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2 teaspoons dried Mexican oregano
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2 teaspoons ground cumin
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1 tablespoon chili powder
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1/3 cup sherry
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1 lime
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Shredded cheese for garnish
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Ripe avocado for garnish
Directions
In a large pot, heat the olive oil and caramelize the onion. Add the garlic, carrots and celery and cook for 3 minutes.
Add the chicken. Stir in the chile sauce. Next add the tomatoes and the next 8 ingredients.
Gently stir and bring to a boil and then simmer for 30 minutes. Stir in the juice from the lime.
To serve, ladle the soup into separate bowls and garnish with fresh fried tortilla strips (optional), cheese and avocado.
Filed in:
Hass Avocado,
Hatch Pepper Chicken Tortilla Soup,
Hatch Red Chile Sauce,
Organic Bell Pepper,
Organic Carrots,
Organic Celery,
Organic Limes,
Organic Peeled Garlic,
Perfect Sweet Onion,
Roasted Hatch Peppers,
Roasted Sweet Corn,
Soup & Stew
