Chicken Tortilla Soup with Roasted Hatch Chiles (GF)
Print RecipeServings: 6 servings
A key step in the process of making this soup as with many soups, be patient, let the flavors build. By letting the onions break down in the cooking process and bringing them to the browning stage, it brings out the sweetness and builds flavor in the resulting soup. Each step helps build those flavors, sauteing the jalapenos, garlic and simmering for 20-30 minutes allows everything to break down and allows flavors to combine. Pureeing brings all those flavors together to give the soup a thicker hearty flavor filled soup.
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Recipe Multiplier
- 2 tbsp Garlic Confit Oil or 2 tbsp Olive Oil
- 1 ½ ea White Onion ¼" diced
- 6 ea Garlic Cloves minced
- 1 ea Jalapeno seeds removed ¼" diced
- 2 tbsp Adobo Sauce from Chipotle Pepper can
- 1 ea 28 oz can of Fire Roasted Diced Tomatoes
- ½ tsp Mexican Oregano
- ½ tsp Cumin
- ½ tsp Coriander
- ½ tsp Granulated Garlic
- ½ tsp Granulated Onion
- 6 cups Chicken Broth
- 1 ea Juice of 1 Lime
- Kosher Salt to taste.
- 2 ea Roasted Hatch Chiles ¼" diced
- 1 can Black Beans rinsed
- 1 ½ cup Frozen Corn Kernels
- ½ ea Roasted or Rotisserie Chicken shredded
Garnish
- Tortilla strips or chips
- Sour Cream
- Avocado diced
- Cilantro leaves
- Scallions sliced
- Shredded Cabbage
- Shredded Pepper Jack Cheese
- Lime Wedges
Instructions
- In a heavy bottom pot, heat the garlic confit oil or olive oil over a medium high heat.
- Add the onions and saute. Cook the onions until they are translucent and begin to take on some color. Heat may need to be adjusted lower to avoid cooking too fast.
- Add the jalapeno and garlic and continue to cook over a medium heat to begin to break them down. Approximately 5-10 minutes.
- Add the Adobo sauce from the can of chipotle peppers. Don't add any chipotle peppers unless you want the soup to be extra spicy. Cook the ingredients in the pot for a couple of minutes to incorporate the Adobo sauce.
- Add the can of tomatoes.
- Add the chicken broth & lime juice.
- Add the Mexican oregano, cumin, coriander, granulated garlic, & granulated onion.
- Bring the soup to a boil. Cover if needed to bring to a boil.
- Remove lid and reduce the heat to medium low. Simmer the soup for 20-30 minutes.
- After the soup has simmered, puree the soup until smooth.
- Taste for seasoning adjustment with Kosher Salt and other spices if needed. Season to your liking but the pureed broth should be well flavored.
- Add the hatch chiles, black beans & corn kernels. Stir to combine.
- Add the shredded chicken. Stir to combine.
Serving the Chicken Tortilla Soup
- Serve the soup in a bowl garnished with Corn tortilla strips or chips. Wedges of Limes, Sour Cream, Diced Avocado, Cilantro, Scallions, Shredded Cabbage & Pepper Jack Cheese
