Hatch Pepper Chicken Tortilla Soup

From south of the border comes this spicy and hearty soup ladled over crisp tortilla strips and grated cheddar. Kicked-up with New Mexico’s prized Hatch chile, this soup is packed with flavor and is very satisfying.

Make a single batch to feed your family for dinner or double it and freeze it for a quick and easy freezer meal in the future.

Hatch Tortilla Soup

Hatch Chile Tortilla Soup

This easy tortilla soup recipe is hearty and satisfying, with a kick of spice from the famous Hatch Chile. Try it as a warming weekday dinner
Prep Time 15 mins
Cook Time 45 mins
Course Soup
Cuisine Mexican
Servings 8 people


  • 3 tbsp olive oil extra virgin
  • 1 Melissa's Perfect Sweet Onion diced small
  • 3 cloves Melissa's Peeled Garlic minced
  • 2 Carrots ends trimmed; chopped
  • 2 ribs Celery ends trimmed; chopped
  • 4 Boneless skineless chicken breast chopped
  • 1 cup Your favorite red chile sauce
  • 1 (28 oz) can Stewed tomatoes
  • 2 Roasted Green Hatch Peppers peeled, seeded, chopped
  • 1 Green bell pepper stem and seeds removed, diced
  • 8 cups Chicken stock/broth
  • 1 (3 oz) package Melissa's Dry Roasted Sweet Corn
  • 2 tsp Dried Mexican Oregano
  • 2 tsp Ground Cumin
  • 1 tbsp Chili Pepper
  • 1/3 cup Sherry
  • 1 Lime
  • Shredded Cheese for garnish
  • Ripe Avocado for garnish


  • In a large pot, heat the olive oil and caramelize the onion. Add the garlic, carrots and celery and cook for 3 minutes. Add the chicken. Stir in the chile sauce.
  • Next add the tomatoes and the next 8 ingredients. Gently stir and bring to a boil and then simmer for 30 minutes. Stir in the juice from the lime.
  • To serve, ladle the soup into separate bowls and garnish with fresh fried tortilla strips (optional), cheese and avocado.
Keyword Hatch Pepper
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