This Chicken Tortilla Soup has the most flavorful broth you will ever try. The trick is pureeing the tomatoes, onions and garlic for maximum flavor!
My apologies if you’re all hatch-chile-ed out but my obsession just cannot be stopped. Must. Have. the Hatch!
I love this Chicken Tortilla Soup so much it’s ridiculous. I was telling a friend the other day, just after I made this, that I like all of my recipes (of course, they’re mine, right?) but there are some that I just love so much that I want to make them again and again and again. Chicken Tortilla Soup isn’t normally something that gets me excited, either. But I could eat this every day and be perfectly happy doing so. I still have about a bowl’s worth left and that’s going to be lunch today. Then I’m going to cry – or just make another batch.
This Chicken Tortilla Soup just has so much flavor. Pureeing the tomatoes, garlic and onions makes for a very tasty broth that’s more than just the seasoned chicken broth in most chicken tortilla soup recipes. The soup still still has a chunky texture and the tortilla chips on the top add a nice crunch. Just like my other hatch chile recipes, you can easily substitute poblanos or anaheims for the hatch chiles if you don’t have any on hand.
Chicken Tortilla Soup goes really well with some warm, crusty bread. This Cheesy Chive and Garlic Pull-Apart Bread would be perfect!
Tip: I made my own corn tortilla chips by cutting corn tortillas into small rectangles then baking them for approximately 15 minutes at 375F, stirring halfway through (single layer on a baking sheet). Store-bought tortilla chips will also work or just omit them if you prefer.
Also for your hatch-chile-eating pleasure, may I offer up some