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Hatch Chili Chicken Tortilla Soup is a delightful, hearty dish that combines the rich flavors of tender chicken, zesty Hatch green chiles, and a medley of aromatic spices. This soup is not just a meal; it’s an experience that brings warmth and comfort, perfect for those chilly evenings or when you crave something satisfying. As the weather turns cooler, there's nothing quite like a steaming bowl of soup to warm you from the inside out. In this article, we will explore the origins of tortilla soup, the benefits of using Hatch green chiles, and guide you through a step-by-step recipe to create this delicious dish in your own kitchen.

Hatch Chili Chicken Tortilla Soup

Discover the comforting delight of Hatch Chili Chicken Tortilla Soup, a perfect blend of tender chicken, zesty Hatch green chiles, and aromatic spices. This hearty dish is ideal for chilly evenings, offering a nourishing experience that warms you from within. Dive into the article to explore the origins of tortilla soup, the benefits of Hatch green chiles, and a step-by-step guide to creating this flavorful meal at home. Enjoy the rich flavors and wholesome ingredients that make this soup a must-try!
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Ingredients
  

1 lb boneless, skinless chicken thighs

2 cups Hatch green chiles, chopped (fresh or roasted)

1 medium onion, diced

3 cloves garlic, minced

1 can (14.5 oz) diced tomatoes, with juices

4 cups chicken broth

1 cup corn (fresh, frozen, or canned)

1 tsp cumin

1 tsp smoked paprika

1 tsp oregano

Salt and black pepper, to taste

1 tbsp olive oil

1 lime, juiced

1 cup tortilla strips (store-bought or homemade)

1 cup shredded cheddar cheese (optional)

Fresh cilantro, for garnish

Avocado slices, for serving (optional)

Sour cream, for serving (optional)

Instructions
 

Prepare the Chicken: In a large pot, heat the olive oil over medium heat. Season the chicken thighs with salt and pepper. Add the chicken to the pot and brown on both sides, about 5-7 minutes. Remove from the pot and set aside.

    Sauté Vegetables: In the same pot, add the diced onion and cook until translucent, about 3-4 minutes. Add the minced garlic and sauté for an additional minute, until fragrant.

      Build the Soup Base: Stir in the chopped Hatch green chiles, diced tomatoes (with their juices), cumin, smoked paprika, oregano, and corn. Mix well to combine all the ingredients.

        Add Chicken and Broth: Return the browned chicken to the pot and pour in the chicken broth. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20-25 minutes, or until the chicken is cooked through and tender.

          Shred the Chicken: Once the chicken is cooked, remove it from the pot and shred it using two forks. Return the shredded chicken back to the soup.

            Finish the Soup: Stir in the lime juice and season the soup with additional salt and pepper, if needed.

              Serve: Ladle the hot soup into bowls. Top with tortilla strips, shredded cheddar cheese, fresh cilantro, and avocado slices. If desired, add a dollop of sour cream on top.

                Enjoy: Serve immediately and savor the flavors of Hatch chili goodness!

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4