Hatch Chili Chicken Tortilla Soup -

Hatch Chili Chicken Tortilla Soup

Dive into the delicious world of Hatch Chili Chicken Tortilla Soup! This comforting dish features juicy chicken thighs, smoky Hatch green chiles, and a blend of spices that create a rich flavor profile. Perfect for family dinners or cozy nights, this easy-to-make recipe showcases the vibrant tastes of Southwestern cuisine. Enjoy the health benefits of its fresh ingredients while warming your soul with every spoonful. Discover why this hearty soup is a favorite!

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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, including juices

4 cups chicken broth

1 cup corn (fresh, frozen, or canned)

1 tsp ground cumin

1 tsp smoked paprika

1 tsp dried oregano

Salt and black pepper, to taste

1 tbsp olive oil

1 fresh lime, juiced

1 cup tortilla strips (store-bought or homemade)

1 cup shredded cheddar cheese (optional)

Fresh cilantro, chopped, for garnish

Sliced avocado, for serving (optional)

Sour cream, for serving (optional)

Instructions

Prepare the Chicken: In a large pot over medium heat, pour in the olive oil and allow it to heat up. Season the chicken thighs generously with salt and black pepper, then add to the pot. Sear the chicken for about 5-7 minutes, browning both sides until golden. Once done, remove the chicken from the pot and set aside on a plate.

Sauté Vegetables: In the same pot, add the diced onion and cook, stirring occasionally, until it becomes translucent, about 3-4 minutes. Add the minced garlic and continue to sauté for another minute until fragrant, making sure not to burn the garlic.

Build the Soup Base: Add the chopped Hatch green chiles and the can of diced tomatoes (with their juices) to the pot. Along with these, stir in the corn, ground cumin, smoked paprika, and oregano. Mix everything well, ensuring the spices and vegetables are evenly distributed.

Add Chicken and Broth: Return the browned chicken thighs 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 20-25 minutes. Cook until the chicken is fully cooked through and fork-tender.

Shred the Chicken: Once the chicken is done cooking, remove it from the pot. With two forks, shred the chicken into bite-sized pieces and return it back to the simmering soup.

Finish the Soup: Stir in the lime juice, adjusting the seasoning with additional salt and pepper as needed to enhance flavors.

Serve: Ladle the steaming hot soup into bowls. Generously top each serving with crispy tortilla strips, shredded cheddar cheese (if using), fresh chopped cilantro, and slices of avocado. For an extra creamy touch, add a dollop of sour cream on top if desired.

Enjoy: Serve your delicious Hatch Chili Chicken Tortilla Soup immediately and relish the vibrant flavors of this comforting dish!

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

- Presentation Tips: Use colorful bowls to enhance the visual appeal. Consider adding a slice of lime on the rim of the bowl for added zest and bright presentation.