After you pick up your Hatch Chiles this Labor Day weekend try this savory recipe, from our friends at Melissa’s Produce, that is jam-packed with Hatch Chile flavor!
To see the roasting calendar, learn more about the season or to place your order online for in-store pickup visit: molliestones.com/hatchchile
Hatch Chicken Tortilla Soup
WHAT YOU’LL NEED
- 3 Tbsps. extra virgin olive oil
- 1 Sweet Onion, diced 3 garlic cloves, minced
- 2 carrots, chopped
- 2 celery ribs, chopped
- 4 chicken breasts, boneless and skinless
- 1 cup of your favorite red chile sauce
- 1 (28-oz.) can stewed tomatoes
- 2 roasted Hatch peppers, peeled; seeded; chopped
- 1 green bell pepper, diced
- 8 cups chicken stock
- 1 cup of Sweet Corn
- 2 tsps. dried Mexican oregano
- 2 tsps. ground cumin
- 1 Tbsp. chili powder
- 1⁄3 cup sherry
- 1 lime, juice only
Garnishes: Avocado, Cilantro, Shredded cheese and Tortilla strips
HOW TO MAKE IT
In a large pot over medium heat, add the olive oil and cook the onions for 2 minutes. Once the onions have softened, add the garlic, carrots and celery and cook for 3 minutes. Add the chicken breasts and stir in the chile sauce.
Next, add the stewed tomatoes, Hatch, bell pepper, chicken stock, corn, oregano, cumin, chili powder and sherry.
Gently stir and bring to a boil, then reduce heat to simmer and cook for 30 minutes or until chicken breasts are completely cooked. Remove chicken from pot and let cool, then shred and add back to the pot with lime juice.
To serve, ladle soup into bowls and garnish with tortilla strips, shredded cheese, cilantro and avocado.