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
Chicken Tortilla Soup with Hatch Chiles
Hatch chiles are the preferred chile for this recipe, but you can use any green chile of your preference.
- 4 large summer tomatoes
- 1/4 cup extra-virgin olive oil divided
- 1/2 white onion chopped
- 2 garlic cloves minced
- 1 teaspoon cumin
- 1 32- ounce box reduced-sodium chicken broth
- 4 hatch chiles roasted, stemmed and seeded, then diced
- 4 cups shredded chicken or as much as one whole rotisserie chicken
- 1/4 cup cilantro chopped
- toppings: sour cream crushed tortilla chips, chopped cilantro, avocado
- Preheat broiler. Slice tomatoes in half then place cut side down onto baking sheet. Drizzle with 2 tablespoons of the olive oil, season with salt. Broil for about 5 minutes or until the skins are starting to blacken.
- Preheat a dutch oven over medium heat. Add remaining olive oil then add onions, cooking for about five minutes or until starting to soften. Add garlic and cumin, cook for another minute or two, stirring frequently.
- Add tomatoes and their juices to pan. Pour in chicken broth and stir well. Allow to simmer for 10-15 minutes, then blend mixture well with a hand blender (alternatively you can pour mixture into a blender in batches then pour back into pot). Stir in shredded chicken and roasted chiles. Allow to simmer for another 10-15 minutes.
- Stir in chopped cilantro and ladle into soup bowls. Add toppings as desired and serve immediately.
Note: Nutrition facts do not account for toppings.