Recipe: Hatch Chile Chicken Tortilla Soup

Who doesn’t love a nice warm bowl of chicken tortilla soup? It’s got crunch. It’s got cheese. It’s got heat. It’s got flavor - and plenty of it. This recipe, from our friends over at The Gracious Gourmet , is one of my favorite go-to meals in the winter. And spring. Actually, I like this one year-round. I add a little avocado to my garnish as well. The Hatch Chile Pesto, by the way, is a sofi-Award winner; it’s good stuff.


5 cups chicken broth

½ pound boneless skinless chicken breast (chopped in small pieces)

1 (14 oz.) can petite diced tomatoes, with juice

½ jar Hatch Chile Pesto

Salt and black pepper to taste

1 cup finely shredded cheddar cheese for garnish

1-2 cups broke tortilla chips

½ cup sour cream for garnish (optional)


Place first four ingredients in a three-quart saucepan. Bring to a boil, then turn down to a simmer, cooking until chicken is done (8-10 minutes). Adjust salt and pepper, if necessary. Spoon soup into deep bowls and garnish with broken tortilla chips, shredded cheddar cheese and a swirl of sour cream, if desired. Makes four servings.

Recipe and photo courtesy of The Gracious Gourmet.