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Chicken Tortilla Soup with Hatch Chilies Recipe

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This recipe for Chicken Tortilla Soup with Hatch Chilies, by , is from The Mitchell/Mays Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Tim Pitts


4 large summer tomatoes
1/4 cup extra-virgin olive oil, divided
1/2 white onion, chopped
2 garlic cloves, minced
1 teaspoon cumin
1 (32-oz) box reduced sodium chicken broth
4 Hatch chilies, roasted, stemmed and seeded, then diced
4 cups shredded chicken (or as much as one whole rotisserie chicken)
1/4 cup cilantro, chopped
Toppings: sour cream, crushed tortilla chips, chopped cilantro, avocado

1. Preheat broiler. Slice tomatoes in half, then place cut side down onto baking sheet. Drizzle with 2 Tablespoons of the olive oil, season with salt. Broil for about 5 minuts or until the skins are starting to blacken.
2. Preheat a dutch oven over medium heat. Add remaining olive oil, then add onions, cooking for about 5 minutes or until starting to soften. Add garlic and cumin, cook for another minute or two, stirring frequently.
3. Add tomatoes and their juices to pan. Pour in chicken broth and stir well. Allow to simmer for 10-15 minutes, then blend mixture well with a hand blender (alternately you can pour mixture into a blender in batches, then pour back into pot). Stir in shredded chicken and roasted chilies. Allow to simmer for another 10-15 minutes.
4. Stir in chopped cilantro and ladle into soup bowls. Add toppings as desired.




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