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Hatch Chile Chicken Tortilla Soup

Hatch Chile Chicken Tortilla Soup

You are here: Home / Blog / Hatch Chile Chicken Tortilla Soup
Hatch Chile Chicken Tortilla Soup

Chicken Tortilla Soup

What’s the Big Deal about Hatch Chiles?

Hatch chiles are special for a number of reasons. First of all they make their appearance each year only in the months of August and September. Secondly, they come from a very specific geographic region of the United States. They are grown only in the valley along the Rio Grande River near the small town of Hatch, New Mexico. Thirdly, Hatch chiles vary in intensity. The same variety of chile can be mild, medium, hot or extra hot. The fact is that the chile varieties grown in Hatch, New Mexico just don’t taste the same as those grown anywhere else. Hatch chiles are unique. Maybe it’s the soil. Maybe it’s the intense sunlight and the cool nights of the New Mexico valley that produce such a uniquely flavored chile. But, whatever it is, Hatch chiles are a treasured treat and they are abundant this time of the year.

Every year there is a Hatch Chile Festival in Hatch, New Mexico celebrating this famous chile. For years you could only get the fresh chiles in New Mexico itself. But, much like the Vidalia onions of Vidalia, Georgia, Hatch chiles are now available pretty much everywhere. The widespread availability is due to large groceries like Whole Foods that ship Hatch chiles all across the country, but there are also smaller providers of Hatch chiles, too, like The Hatch Chile Store in Hatch, New Mexico.

All around Hatch, New Mexico, you will find chile roaster this time of the year, sending folks home with fresh roasted chiles. These roasters are found in grocery store parking lots, farmers markets, and on the side of the road. Hatch chiles need to be roasted before they are used because the outer skin is tough. Once they are roasted, it is super-easy to peel off the outer skin.

For most recipes, it’s best to remove the seeds and the membranes of the chile. However, I always reserve some of the seeds… just in case. You never know when you will need to add extra heat. 😉

Roasting Chiles on the Baking Steel

How to Roast Hatch Chiles

If you don’t buy your Hatch chiles already roasted, don’t worry. It’s a simple process that you can do in your own kitchen.

I prefer to use my Baking Steel to roast peppers in the oven. Essentially, the Baking Steel allows you to roast both sides at the same time under the broiler. And you do want to roast Hatch chiles before using them in any recipe. Roasting makes the process of removing the coarse skin from the meat of the pepper much easier to do.

To roast Hatch chiles in the oven, you first want to rinse them and then dry them thoroughly with a clean towel. If you are using a Baking Steel, place the steel in the oven on the highest or second-to-highest rack and pre-heat it on Bake at your oven’s highest temperature for at least 45 minutes. Once the Baking Steel is fully heated, place the chiles on the steel and switch the oven from Bake to Broil. Keep a close eye on the chiles. You do want them to blister, but you do not want to burn them. After a couple of minutes, flip the chiles if necessary. Once the chiles are roasted, remove them from the oven and place them in large bowl and cover with plastic wrap. Allow the chiles to cool in the bowl. The cool-down time helps the skins to further separate from the meat of the chiles, making it easier to peel them.

Peel the chiles and remove the seeds after they have cooled. Then you are ready to cook up some delicious dishes with roasted Hatch chiles!

Here’s an excellent video on roasting chiles on a grill:

[SlideDeck2 id=5806]

 

Chicken Tortilla Soup… Kicked Up a Notch

My family loves Chicken Tortilla Soup. As a matter of fact, I posted my usual recipe for it last September. But the other day, while I was shopping at Whole Foods, I noticed a large display of Hatch chiles with a sign that read, “Hatch Chiles: 3 lbs for $1.00.” I was intrigued. 3 pounds of Hatch chiles for $1.00? “What’s wrong with them? Are they rotting?” I thought. I examined them and they looked fine. Apparently, Whole Foods just had an abundance of Hatch chiles and needed to get rid of them. And I was happy to help out with that. So, as I drove home with my 3 lbs of chiles, I dreamed of what dishes I could make for the week that would incorporate Hatch chiles. Chicken Tortilla Soup was the first thing I thought of. I also thought of making a Cream of Hatch Chile Soup with Roasted Corn, Tomatoes and Sausage. I did, in fact, make that the other day too. But I’ll save that recipe for tomorrow.

So how was the Chicken Tortilla Soup with the Hatch chiles instead of green bell peppers? Definitely hotter… and oh so good!

Save Print
Hatch Chile Chicken Tortilla Soup
Author: Jeff Young
Cuisine: Mexican
Recipe type: Soup
Ingredients
  • 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)
Instructions
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.
3.2.2298
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Join Jeff Young The Catholic Foodie in the Holy Land

Join Jeff Young, The Catholic Foodie, Chef Matt Murphy and Fr. Kyle Sanders on a Food Meets Faith Pilgrimage to the Holy Land

Registration for my next pilgrimage to the Holy Land is now open! The pilgrimage will be from February 26 to March 8, 2015. Chef Matt Murphy, owner and operator of The Irish House in New Orleans and winner of Food Network’s Chopped in 2012 will accompany me, and Fr. Kyle Sanders, a priest of the Archdiocese of New Orleans, will travel as the Spiritual Director.

I want to invite you to grow in faith together with me around the table of the Eucharist and around the dinner table in the Holy Land.

Register before August 1, 2014 and you will receive a free autographed copy of my soon-to-be-released cookbook: Around the Table with The Catholic Foodie: Middle Eastern Cuisine, published by Liguori Publications.
TO REGISTER: CALL SELECT INTERNATIONAL TOURS AT 1-800-842-4842. 

See full itinerary HERE. You can also download it.

About Jeff Young

Jeff Young, perhaps better known as The Catholic Foodie, is an author, blogger, radio host and podcaster. He is the founder and producer of The Catholic Foodie blog and podcast where he provides "Catholic culinary inspiration to help you grow in faith around the table." Jeff hosts a daily radio show – The Catholic Foodie Show – on BreadboxMedia.com, and he co-hosts the Around the Table Food Show on Catholic Community Radio 690AM (New Orleans) and 1380AM (Baton Rouge). Jeff is a monthly contributor to CatholicMom.com and a contributing author of Word by Word: Slowing Down with the Hail Mary, published by Ave Maria Press. Jeff is also a contributing author of The Catholic Mom's Prayer Companion: A Book of Daily Reflections by Ave Maria Press. Jeff Young is a proud member of the elite Catholic Speakers Organization, CMG Booking. Jeff has spoken on topics ranging from "growing in faith around the table" to "using social media in the New Evangelization." Jeff's first book, Around the Table with The Catholic Foodie: Middle Eastern Cuisine, published by Liguori Publications is now available. With 78 recipes and stories of faith and family (including his travels to the Holy Land), the book is sure to inspire you to get into the kitchen and to gather your family around the table. The book is available on Amazon.com, Liguori.org, and wherever good Catholic books are sold.

Previous Post: «Roasted Butternut Squash Bisque with Wild Mushrooms and Jumbo Lump Crabmeat Chef Joe and the Mission of Cafe Reconcile
Next Post: Cream of Hatch Chile Soup with Corn, Tomatoes, and Sausage Cream of Hatch Chile Soup with Corn, Tomatoes, and Sausage»

Reader Interactions

Comments

  1. Preston Mitchell

    January 13, 2014 at 2:13 PM

    Hi Jeff,

    Although some of the chile distributed through grocery stores is from here in the valley, much of it is grown in Mexico or other parts of the state and then marketed as “Hatch”. I’d love to send you a sampler box of our farm’s flame roasted and hand peeled chile. If the chile you’ve used before isn’t as good as what we produce, telling others would be much appreciated!

    Thanks
    Preston Mitchell
    The Hatch Chile Store

    Reply
    • Jeff Young

      January 13, 2014 at 9:42 PM

      Hey Preston! Wow, that would be awesome! Feel free to contact me via email at jeff[at]catholicfoodie.com. I love Hatch chiles and I would love to sample what you have from the farm. Thanks!

      Reply

Trackbacks

  1. Some Like It Hot: The Chile Pepper Extravaganza Comes to New Orleans - CATHOLIC FEAST - Every day is a Celebration says:
    September 25, 2013 at 11:10 PM

    […] a few weeks ago I posted two recipes using Hatch Chiles (a Hatch Chile Chicken Tortilla Soup and a Cream of Hatch Chile Soup with Corn, …read […]

    Reply

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About The Catholic Foodie

Jeff Young, perhaps better known as The Catholic Foodie, is an author, blogger, radio host and podcaster. He is the founder and producer of The Catholic Foodie blog and podcast where he provides "Catholic culinary inspiration to help you grow in faith around the table." Jeff hosts a daily radio show – The Catholic Foodie Show – on BreadboxMedia.com, and he co-hosts the Around the Table Food Show on Catholic Community Radio 690AM (New Orleans) and 1380AM (Baton Rouge). Jeff is a monthly contributor to CatholicMom.com and a contributing author of Word by Word: Slowing Down with the Hail Mary, published by Ave Maria Press. Jeff is also a contributing author of The Catholic Mom's Prayer Companion: A Book of Daily Reflections by Ave Maria Press. Jeff Young is a proud member of the elite Catholic Speakers Organization, CMG Booking. Jeff has spoken on topics ranging from "growing in faith around the table" to "using social media in the New Evangelization." Jeff's first book, Around the Table with The Catholic Foodie: Middle Eastern Cuisine, published by Liguori Publications is now available. With 78 recipes and stories of faith and family (including his travels to the Holy Land), the book is sure to inspire you to get into the kitchen and to gather your family around the table. The book is available on Amazon.com, Liguori.org, and wherever good Catholic books are sold. Read More…

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