Enjoy roasted Hatch green chiles on your salad, rice dishes, bun-less burgers, baked potato, and GFDFSF crackers and more!
Sit back and relax with a big bowl of Hatch Chicken Soup and let us know what food discoveries you have made so far during your Be Free Challenge!
Hatch Chicken Soup
1 tbsp olive oil
2-3 garlic cloves, grated
1 large onion, diced
1 ½ -2 cups cooked chicken, diced or shredded
1-1 ½ cups Hatch chiles, roasted and diced
1 can black beans, drained and rinsed
1-2 cans 14.5 ounce diced tomatoes
1 can corn (optional)
2-3 potatoes, diced in small cubes
½-1 tsp cumin
1 tsp black pepper
1 tsp salt
1 tsp onion powder
2 tsp sugar
2 cups GFSF chicken stock
4 cups water
In large soup pot, heat olive oil and add grated garlic and onions.
Sauté garlic and onions for 2 minutes.
Add remaining ingredients to pot and bring to a boil.
Reduce heat and simmer for 45 minutes or until potatoes are tender.
Roasting your own chile peppers is easy:
One cup of peppers is approximately 5 large chiles.
Place chiles on BBQ over medium heat.
Rotate several times until chiles are blistered and start to blacken.
Roasted chiles can be placed in freezer-safe container for 3 months.
When dicing peppers, consider how hot you want your soup to be. Using all the seeds from 5 chili peppers will be out-of-this-world hot! Using approximately 20% of the seeds from 5 peppers is a nice level of spicy.