Instructions
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1Heat olive oil in a large pot over medium-high heat. Add diced onion, minced garlic, and chayote squash. Cook, stirring occasionally, until vegetables are tender, about 5 minutes.
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2Stir in black beans with their liquid, vegetable broth, Roasted Hatch Green Chile, fire roasted tomatoes, Mexican oregano, and smoked paprika. Reduce heat to low and simmer for 25 minutes.
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3To thicken the soup, use an immersion blender to partially puree the soup directly in the pot — just a few pulses to thicken without fully blending. Alternatively, carefully transfer 2 to 3 cups of soup to a blender, blend until smooth, and stir back into the pot.
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4Stir in fresh cilantro and a squeeze of lime juice. Taste and adjust seasoning as needed.
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5While the soup simmers, dry-fry the corn ears directly in a cast iron skillet over high heat, turning occasionally, until deeply blackened and charred on all sides. Cut the kernels off the cob and set aside, reserving some for topping.
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6To make the tortilla bowls, sprinkle shredded Chihuahua cheese over one tortilla and place the second tortilla on top. Press into an oven-safe bowl form and bake at 375°F until golden and toasted, pressing the center down a few times as needed to maintain the bowl shape. Allow to cool in the form before filling.
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7Fill each toasted tortilla bowl with soup and top with reserved blackened corn, avocado, sour cream, fresh cilantro, tortilla strips, and crunchy Hatch Green Chile. Serve immediately.
This Hatch Green Chile Black Bean Soup served in a baked tortilla bowl is a creative, hearty, and deeply satisfying meal that's as fun to eat as it is delicious. Smoky blackened corn, Roasted Hatch Green Chile, chayote squash, and fire roasted tomatoes come together in a rich, savory soup served inside a crispy cheesy tortilla bowl that takes dinner to a whole new level.
Some recipes are more than just a meal — they're an experience. And this Hatch Green Chile Black Bean Soup served in a homemade baked tortilla bowl is exactly that kind of recipe. It's inventive, colorful, packed with flavor, and just a little bit fun to pull off in your own kitchen.
The soup itself is built on a solid foundation of good, wholesome ingredients — chayote squash, fire roasted tomatoes, black beans cooked right in their liquid for extra body and richness, and of course, Roasted Hatch Green Chile adding that signature smoky depth that ties the whole pot together. The blackened corn, dry-fried in a cast iron skillet until deeply charred, adds a sweet, smoky note that plays beautifully against the earthiness of the beans and the brightness of fresh lime and cilantro.
But the tortilla bowl is what makes this recipe truly special. Two whole wheat tortillas pressed together with shredded Chihuahua cheese in between, formed and baked at 375°F until golden, crispy, and perfectly shaped — it's a vessel worthy of what goes inside it. Fill it with that gorgeous, thick soup, top with reserved blackened corn, avocado, sour cream, fresh cilantro, tortilla strips, and a handful of crunchy Hatch Green Chile, and you've got a dinner that looks like it came straight out of a restaurant kitchen. This one is a keeper.
