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Hatch Chile & Avocado Soup
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Recipe - Welcome
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Hatch Chile & Avocado Soup
00
Cook Time40 Minutes
Ingredients
8 Hatch chiles (2 cups roasted and chopped)
2 Tbs vegetable oil
1/2 yellow onion, diced
4 cloves garlic, chopped
1 avocado
1 lime, juice only
4 to 6 cups chicken broth
1 tsp salt
1/2 tsp black pepper
1 cup half and half
Tortilla strips, for serving
Fresh cilantro, for serving
Sour cream, for serving
Flour tortillas, for serving
Directions
  1. Preheat oven to 450 degrees F. Place chiles on a baking sheet and put in the oven. Cook for 20 minutes, turning once, until the skin of the chiles is blistered. Immediately place chiles in a large plastic bag and keep closed for 15 minutes. Pour the chiles and any liquid from the bag into a bowl. Discard skin, seed and stems. Reserve flesh of chiles and any liquid from the chiles.
  2. In a saucepan, add the oil, onion and garlic. Sauté over low heat until soft. Turn off the heat. Add the chiles to the pan, avocado and lime juice. Add 1 cup of broth and puree with an immersion blender or transfer ingredients to a blender. Once smooth, cook over medium heat and add remaining broth to desired consistency. Add the salt and pepper and bring to a simmer. Add the half and half and turn off the heat. Garnish with tortilla strips and fresh cilantro. Serve with sour cream, chips or flour tortillas.

Note: Turn into a stew by adding cooked rice and chicken. Add more broth to desired consistency.

0 minutes
Prep Time
40 minutes
Cook Time
0
Servings

Shop Ingredients

Makes 0 servings
8 Hatch chiles (2 cups roasted and chopped)
Not Available
2 Tbs vegetable oil
an image
Brookshire's Vegetable Oil - 24 Each
$2.58$0.11 each
1/2 yellow onion, diced
Not Available
4 cloves garlic, chopped
Not Available
1 avocado
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Fresh Avocado, Hass - 1 Each
$0.68
1 lime, juice only
an image
Fresh Lime - 1 Each
$0.88
4 to 6 cups chicken broth
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Swanson Chicken Broth - 32 Ounce
$2.78$0.09/oz
1 tsp salt
Not Available
1/2 tsp black pepper
Not Available
1 cup half and half
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Brookshire's Half & Half - 1 Pint
$1.98$1.98/pt
Tortilla strips, for serving
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Mission Tortilla Strips - 13 Ounce
$2.98$0.23/oz
Fresh cilantro, for serving
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Fresh Cilantro, Organic - 1 Each
$1.98
Sour cream, for serving
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Daisy Sour Cream - 8 Ounce
$1.68 was $1.78$0.21/oz
Flour tortillas, for serving
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Mission Flour Tortillas, Large, Burrito - 8 Each
$3.48$0.44 each

Directions

  1. Preheat oven to 450 degrees F. Place chiles on a baking sheet and put in the oven. Cook for 20 minutes, turning once, until the skin of the chiles is blistered. Immediately place chiles in a large plastic bag and keep closed for 15 minutes. Pour the chiles and any liquid from the bag into a bowl. Discard skin, seed and stems. Reserve flesh of chiles and any liquid from the chiles.
  2. In a saucepan, add the oil, onion and garlic. Sauté over low heat until soft. Turn off the heat. Add the chiles to the pan, avocado and lime juice. Add 1 cup of broth and puree with an immersion blender or transfer ingredients to a blender. Once smooth, cook over medium heat and add remaining broth to desired consistency. Add the salt and pepper and bring to a simmer. Add the half and half and turn off the heat. Garnish with tortilla strips and fresh cilantro. Serve with sour cream, chips or flour tortillas.

Note: Turn into a stew by adding cooked rice and chicken. Add more broth to desired consistency.