This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.


No announcement yet.

Hatch Chile Tortilla Soup

  • Filter
  • Time
  • Show
Clear All
new posts

    Hatch Chile Tortilla Soup

    I thought I had posted this before but I can’t find it so here ya go. Modified/combined from several recipes.

    Chicken Hatch Chile Tortilla Soup

    Yield: 6 to 8 servings

    • 2 lbs boneless, skinless chicken 2 whole boneless, skinless chicken breasts (1-2lb total)
    • 2 tablespoon olive oil, divided
    • 1½ teaspoon cumin
    • 1½ teaspoon Ancho chili powder
    • ½ teaspoon garlic powder
    • ½ teaspoon salt
    • 1 cup onion, diced
    • ¼ cup green bell pepper, diced (or to up the heat with fresh Hatch green chilis)
    • ¼ cup red bell pepper, diced
    • 3 cloves garlic, minced
    • 6-8 oz roasted hatch green chile, chopped
    • 20 oz condensed cream of chicken soup (see recipe below)
    • 26 oz cream or milk
    • 1 can (10oz Can) Rotel tomatoes and green chilies
    • 2 tablespoons Tomato paste
    • 3 tablespoons masa or cornmeal
    • 5 whole corn tortillas, cut into uniform strips (around 2" to 3")
    • Chicken broth, to adjust consistency, if needed
    • Sour cream
    • Avocados, diced
    • Salsa or Pico De Gallo
    • Monterey jack cheese, grated
    • Cilantro
    • Corn tortilla chips, crushed
    1. (Try smoking the chicken 180°F with hickory or mesquite) Preheat oven to 375°F. Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 tbsp olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix.
    2. Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done (or smoke). Use two forks to shred chicken. Set aside.
    3. Heat 1 tbsp olive oil in a large pot over med-high heat. Add onions, red pepper, green pepper, and garlic. Stir and begin cooking, then add the rest of the spice mix and the roasted hatch chile, stir to combine. Mix in soup mix, cream or milk, tomatoes, tomato paste, and shredded chicken then stir to mix. Bring to just a boil, then reduce heat to a low simmer. Simmer for 30 minutes, stirring occasionally, uncovered.
    4. Mix masa or cornmeal with a small amount of water. Pour into the soup, then simmer for an additional 30 minutes. Add more broth to adjust if needed then check seasonings, adding more if needed---add more chili powder if it needs more spice, and be sure not to under salt. Turn off heat and allow to sit for 15 to 20 minutes before serving. Five minutes before serving, gently stir in tortilla strips.
    5. Ladle into bowls, serve with garnishes.

    (Condensed) Mexican Cream of Chicken Soup

    Yield: About 2½ cups, or the approximate equivalent of 2-10oz cans of condensed soup

    • ½ tsp salt
    • ¼ tsp garlic powder
    • ¼ tsp freshly-ground black pepper
    • ¼ tsp onion powder
    • ⅛ tsp celery seed
    • ⅛ tsp dried thyme
    • ¼ cup cooked chicken, finely diced
    • 5 tablespoons of butter
    • ⅔ cup masa harina
    • 1½ cups chicken stock
    • ¾ cup cream or milk

    1. Heat 5 tbsp butter in a large saucepan over med-high heat until melted. Add the masa harina, and stir until combined. Let the mixture cook for 2 minutes, or until the flour is cooked and is slightly toasted.
    1. Then gradually whisk in chicken stock until the mixture is completely smooth. Stir in the cream/milk and the seasonings.
    1. Reduce heat to medium, and bring the mixture back to a very low boil, stirring constantly so that the bottom of the pan does not burn. Let the mixture simmer for about 3 minutes or until thickened. Then stir in the chicken, and remove pan from the heat.
    1. Either use the condensed soup in a recipe immediately, or transfer it to airtight containers and store in the refrigerator for up to 1 week.
    Note: This condensed homemade cream of chicken soup recipe is simple to make, easy to customize, and even tastier than the original canned version! This recipe is NOT meant to be consumed as-is. It is a concentrated soup, which means that it needs to be diluted to be eaten as a soup, or mixed into a recipe that calls for condensed soup



      Looks good to me.


        Sounds very tasty, many thanks fer sharin!!!


          Couldn’t help but think of that boneless chicken ranch where them there chickens come from.
          Do skinless chickens still have feathers?
          Last edited by FireMan; August 31, 2021, 09:05 PM.


            Thanks, Brother!

            Loves me some Tortilla soup, an this sounds like a great way to make me some!


              Yea I think the first one is a winner. Isn't that a modification from a former recipe of yours? I know I have that one in Paprika. Being Hatch season I will give that one a try, although it would probably be just as good with Anaheims. Thanks !!!



              No announcement yet.
              Rubs Promo


              These are not ads or paid placements. These are some of our favorite tools and toys.

              These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

              Use Our Links To Help Keep Us Alive

              A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs

              Is This Superb Charcoal Grill A Kamado Killer?

              The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it’s easy to set up for two zone cooking with more control than single vent Kamado grills. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado.

              Click here to read our detailed review of the PK 360

              Click here to order directly and get an exclusive AmazingRibs.com deal

              Our Favorite Backyard Smoker

              The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.
              Click here for our review of this superb smoker


              Comprehensive Temperature Magnet With 80+ Important Temps

              Amazingribs.com temperature magnet
              Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

              Click here to order.

              Compact Powerful Sear Machine For Your Next Tailgater

              Char-Broil’s Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you’re off to the party! Char-Broil’s TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

              Click here to read our detailed review and to order

              Groundbreaking Hybrid Thermometer!

              Thermapen One Instant Read Thermometer

              The FireBoard Spark is a hybrid combining instant-read capability, a cabled temperature probe, Bluetooth and Wi-Fi connectivity. We gave Spark a Platinum Medal for pushing the envelope of product capability while maintaining high standards of design and workmanship.

              Click here to read our comprehensive Platinum Medal review

              Blackstone Rangetop Combo: Griddle And Deep Fryer In One

              The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, grilled cheese, and so much more. And why deep fry indoors when you can avoid the smell and mess by doing it outside!

              Click here to read our detailed review and to order

              Bring The Heat With Broil King Signet’s Dual Tube Burners

              3 burner gas grill

              The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King’s proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

              Click here to read ourcompletereview