Hatch Chile Black Bean Soup in a Quesadilla Bowl

By: Linda Louise Lyle


  • 1/2 small sweet onion diced
  • 5 cloves garlic minced
  • 1/4 cup of Roasted Hatch Green Chile
  • 1 chayote squash finely diced
  • 1 can of fired roasted tomatoes
  • 1 cup of veggie broth
  • 1 tbs Mexican oregano
  • 1tsp smoked paprika
  • 2 ears of blackened corn (dry fry in cast iron)
  • 1 can salt free black beans (not rinsed)
  • shredded chihuahua cheese between
  • 2 whole wheat tortillas


1. In a large pot, heat the olive oil over medium high heat. Add the onion, garlic, and squash. Cook until vegetables are tender, stirring occasionally, about 5 minutes.

2. Stir in the black beans, vegetable broth, cumin, oregano, bay leaf, salt, and pepper. Turn the soup to low and let simmer for 25 minutes.

3. If you want to thicken the soup, use an immersion blender to purée some of the soup for a thicker consistency but don’t blend it completely, just a little to thicken it up. If you don’t have an immersion blender, you can carefully transfer 2 to 3 cups of the soup to a blender and blend until smooth. Stir the pureed soup back into the pot.

4. Stir in the cilantro and fresh lime juice.

5. Place cheese betweeen two tortillas. form into a tortilla salad bowl form and baked at 375 till toasted, I had to press the center down a few times. Let cool in form before filling with soup, topped with reserved corn, avocado, sour cream, cilantro, tortilla strips and crunchy hatch chiles.

Recipes You May Like

Hatch Green Chile Stew

Green Chile Stew is the perfect dish to warm you up on a cold day! It's definitely one of those dishes that is even better as left overs the next day.

Hatch Green Chile Cheddar Biscuits

Bread + Cheese + Hatch Green Chile = A Heavenly Combination

Hatch Chile stuffed with Shrimp

Surprisingly easy, unsurprisingly delicous. You've got to try this mouth watering dish.