Hatch Chile Chicken Tortilla Soup
Recipe type: Soup
Cuisine: Mexican
  • ¼ cup extra virgin olive oil
  • 1 tablespoon chili powder
  • ½ bunch of cilantro, chopped
  • 4 jalapeños, seeded and chopped
  • 2 large yellow onions, chopped
  • 6 to 8 Hatch chiles, roasted, seeded and chopped (reserve seeds for extra heat)
  • 4 cloves garlic, minced
  • 3 large tomatoes, diced
  • 3 green onions, chopped
  • 4 large chicken breasts, shredded (or one whole chicken, roasted and deboned)
  • 1 cup of cheddar cheese
  • 12 cups chicken stock
  • Juice of 2 limes
  • 2 tablespoons of butter (we prefer Kerrygold)
  • 1 teaspoon freshly-cracked black pepper
  • ¼ teaspoon cayenne
  • Salt to taste
  • Additional cilantro and green onions to be added to bowls as garnish
  • Tortilla chips (we prefer blue corn chips from Garden of Eatin)
For the chicken:
  1. In a mixing bowl add the extra virgin olive oil, the juice of one lime, the chili powder, 2 jalapeño peppers, and ¼ bunch of cilantro, chopped. Mix well and pour over chicken in a large sealable plastic bag. Mix well and allow to chill in fridge for at least one hour.
  2. Preheat oven to 425. Place the marinated chicken breasts in oven-safe dish and cook for about 15 minutes on each side. The chicken should no longer be pink in the middle, but be careful not to overcook it.
  3. Remove chicken from oven and allow it to cool for 10 to 15 minutes.
  4. Using two forks, shred the chicken by pulling across the grain.
For the soup:
  1. Heat butter in a large stock or soup pot on medium-bigh heat. Add chopped onions and the chopped Hatch chiles. Sauté until softened, about 8 minutes. Add the garlic and sauté for another 2 minutes.
  2. Add the chicken stock and bring to a boil.
  3. Add the tomatoes, the juice of one lime, the 2 jalapeno peppers, the green onions and return to a boil.
  4. Lower heat, add salt, black pepper, cayenne, and simmer for 45 minutes.
  5. Add shredded chicken and marinade, and allow to cook for another 10 minutes.
  6. Add ¼ bunch of cilantro to the pot and continue to simmer for 5 minutes.
  7. Serve in bowls, and top with cheese, cilantro, green onions, and blue corn chips.
  8. Optionally, you can top with sour cream.
Recipe by The Catholic Foodie at https://catholicfoodie.com/hatch-chile-chicken-tortilla-soup