This gluten, dairy free, chunky, hatch green chili soup brings a little summer to your bowl. I found some hatch green chilis in my freezer from last summer and just had to create a soup around it.
The rain turned into a wet snow and then disappeared yesterday! My toddler see’s snow and immediately thinks we should have hot chocolate;) He enjoyed his hot chocolate after this bowl of yum!
Disclaimer: These portions are all just a guess. I don’t like to measure when it comes to creating in the kitchen. Please just let this be a guide for your own creation…
Hatch Green Chili Soup
- SAUTE 1/2 chopped onion, 1/2 chopped red bell pepper, 1 chopped carrot, 1 chopped stalk of celery in 1 tbsp. coconut oil with some sea salt; until just about tender.
- ADD 3 cloves of chopped garlic, 1 tbsp. chili powder, 1 tsp. ground cumin, 1 tsp. ground coriander, 1 tsp. smoked paprika, and 1 tbsp. dried oregano. Let the oils release for a minute.
- STIR in 1 tbsp. tomato paste, 1-14.5 oz. can of fire-roasted, unsalted tomatoes, 1-32. oz. box of broth, 1 tsp. local honey, and 1 bay leave; let simmer for about an hour.
- ADD 1 can of rinsed/drained great northern beans, some cooked chicken, some chopped hatch chilis, 1 small chopped zucchini and some S/P.; simmer for another 1/2 hour.
- STIR in some fresh lime juice and S/P.
Adding some fresh chopped cilantro to your hatch green chili soup is always tasty if you have some on hand.
I love watching them roast hatch green chili’s when they come to our local Whole Foods! I usually buy enough to freeze. Then buy enough to put them into and over everything for a couple weeks. I like them mild so that I can control the heat of my food.
Grateful Day – Rainy/snowy day’s to moisten our dry Colorado air.
What is your favorite way to enjoy hatch chili’s?
Thank you for listening!