Instructions
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1Heat olive oil in a frying pan over medium heat. Sauté chopped onion and bell pepper until softened. Set aside.
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2Grill or boil chicken breast until cooked through. Chop into small pieces and set aside.
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3In a large mixing bowl, combine condensed soup and milk, stirring to blend. The mixture may remain slightly chunky — that is perfectly fine.
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4Add Roasted Hatch Green Chile and all remaining spices to the soup mixture and stir to combine.
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5Tear corn tortillas into small pieces, about 1 to 2 square inches each, and mix into the soup. Add crushed tortilla chips and stir until all pieces are coated in the soup mixture.
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6Add chopped chicken, sautéed onion, and bell pepper to the mixture and stir to combine.
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7Pour into a non-stick soup or stock pot and heat over medium-low heat, stirring every couple of minutes to prevent sticking or burning. Continue heating until the condensed soup is thoroughly blended and all tortilla pieces are very soft, about 20 to 25 minutes.
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8Serve in bowls topped with shredded cheese. Optional: use fajita-sized flour tortillas for scooping in place of a spoon.
This Hatch Green Chile Chicken Tortilla Soup is a hearty, soul-warming bowl of pure New Mexico comfort. Tender chicken, smoky Roasted Hatch Green Chile, and soft tortilla pieces simmer together in a rich, creamy broth that's as satisfying as it is simple to make.
There are some recipes that just feel like a hug in a bowl, and this Hatch Green Chile Chicken Tortilla Soup is exactly that. It's the kind of dish that comes together without much fuss, fills the whole kitchen with the most incredible aroma, and has everyone hovering around the stove asking when it'll be ready.
What makes this one special is the layering of flavors — smoky Roasted Hatch Green Chile, a generous hand with the cumin and garlic, and a touch of our Hatch New Mexico Red Chile Powder that adds just the right amount of warmth and depth. The tortillas and crushed chips don't just sit on top for crunch — they actually cook right into the soup, thickening the broth and giving every spoonful that hearty, stick-to-your-ribs texture that makes this dish so satisfying.
This is weeknight cooking at its best: simple ingredients, minimal cleanup, and a pot big enough to feed the whole family with leftovers to spare. Top each bowl with a handful of shredded cheese, grab a flour tortilla for scooping, and settle in. This one's a keeper.
