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Hatch Pepper Chicken Tortilla Soup
Recipe by Chef Tom Fraker

3 tablespoons Extra Virgin Olive Oil
1 Melissa’s Perfect Sweet Onion, diced small
3 cloves Melissa’s Peeled Garlic, minced
2 Carrots, ends trimmed; chopped
2 ribs Celery, ends trimmed; chopped
4 Boneless Skinless Chicken Breast, chopped
1 cup Your Favorite Red Chile Sauce
1 (28 ounce) can Stewed Tomatoes
2 Roasted Green Hatch Peppers, peeled; seeded; chopped
1 Green Bell Pepper, stem and seeds removed, diced
8 cups Chicken Stock/Broth
1 (3 oz.) package Melissa’s Dry Roasted Sweet Corn
2 teaspoons Dried Mexican Oregano
2 teaspoons Ground Cumin
1 tablespoon Chili Powder
1/3 cup Sherry
1 Lime
Shredded Cheese for Garnish
Ripe Avocado for Garnish

In a large pot, heat the olive oil and caramelize the onion. Add the garlic, carrots and celery and cook for 3 minutes. Add the chicken. Stir in the chile sauce. Next add the tomatoes and the next 8 ingredients. Gently stir and bring to a boil and then simmer for 30 minutes. Stir in the juice from the lime.

To serve, ladle the soup into separate bowls and garnish with fresh fried tortilla strips (optional), cheese and avocado. Makes about 8-10 servings.