Las Vegas Hatch Chile Tortilla Soup

This recipe is inspired by trips to Las Vegas, but not the ‘Sin City’ of Nevada.

What happened–and what we ate– in Las Vegas, New Mexico is too good just to stay there. On the last couple of road trips through the ‘Land of Enchantment’ we stopped off at the Hillcrest Restaurant (1106 Grand Ave, Las Vegas, New Mexico, 87701) to enjoy breakfast and/or lunch in their Flamingo Room in the rear. It’s like a refreshing step back in time with a touch of elegance but at reasonable prices.

We especially love their tasty griddle breakfasts made with green chilis grown in the fertile Hatch Valley south of the area, but some locals tell us they come back for the pancakes. Because the weather is changing to cooler seasons, here is a good tortilla soup made with hatch chiles.

Tortilla soup is traditionally zesty throughout Arizona, New Mexico and Texas, but the use of fresh Hatch Chiles takes the flavor and spice to a new level!

Hatch Chile Tortilla Soup

Cook time:30min

Prep time:15min

Total time:45min

Servings:8-10

Ingredients

Hatch Chile Tortilla Soup

Tortilla soup is traditionally zesty, but the addition of fresh Hatch Chiles takes the flavor and spice to a new level!

With soup season just around the corner, you’ll want to add this delicious dish to your recipe repertoire.

Hatch Chile Tortilla Soup

Cook time:30 min

Prep time:15min

Total time:45min

Servings:8-10

Ingredients

3 Tbsp. extra virgin olive oil
1 sweet onion, diced small
3 cloves garlic, peeled and minced
2 carrots, ends trimmed, chopped
2 ribs celery, ends trimmed, chopped
4 boneless skinless chicken breast, chopped
1 cup red chile sauce
1 28 oz. can stewed tomatoes
2 green Hatch Chiles, roasted, peeled, seeded and chopped
1 green bell pepper, stemmed, seeded and diced
8 cups chicken stock or broth
1 3 oz. package dry roasted sweet corn
2 tsp. dried Mexican oregano
2 tsp. ground cumin
1 Tbsp. chili powder
1 lime
Shredded cheese, for garnish
Ripe avocado, for garnish

Instructions

In a large pot, heat the olive oil and caramelize the onion.
Add the garlic, carrots and celery and cook for 3 minutes.
Add the chicken and stir in the chile sauce.
Add the tomatoes followed by the Hatch Chiles, bell pepper, chicken stock, corn, oregano, cumin, chili powder. Gently stir and bring to a boil, then simmer for 30 minutes.
Stir in the juice from the lime.
To serve, ladle the soup into separate bowls and garnish with fresh fried tortilla strips (optional), cheese and avocado.