Hatch Green Chile Black Bean Soup

What do you do with those wonderful Hatch Chiles? Make a pot of Hatch Green Chile Black Bean Soup! This is healthy, hearty, and spicy! It has a little bacon, but just swap it out for a little olive oil, and you’ve got a vegetarian version!

Hatch Green Chile Black Bean Soup

This week has been all about the spicy food! Chiles are everywhere I go! So I finally was tempted by some gorgeous Hatch Green Chiles, and took some home. Of course I had 50 ideas for what to make, and then couldn’t decide what to make! Haha, idea overload!

I already made some hot sauce, so I opted for a nice pot of my Hatch Green Chile Black Bean Soup. I usually make it with straight bell peppers, but using Hatch chiles raised this soup to a spicy, amazing happy place! It’s spicy, but not too spicy, and has more flavor than heat. This is the perfect Fall soup!

Hatch chiles are about 6 inches or so long, and they are glossy and firm.

If you happen to find some Hatch Chiles in your market, take some home! Even if you don’t use them right away you can deseed and chop them, and pop them in the freezer for when you are ready to make this awesome soup!

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Hatch Green Chile Black Bean Soup

Prep Time

15 mins

Cook Time

22 mins

Total Time

37 mins

 

A delicious spicy, hearty soup made from Hatch green chiles, bacon, and black beans. Lots of flavor and easy to make! Omit the bacon to make a vegetarian soup!

Course: Dinner, Soup, Vegetarian

Cuisine: Mexican

Servings: 6 1.5 cup servings

Author: Sandy Clifton

Ingredients

• 1/2 lb Bacon chopped
• 1 Large Yellow Onion chopped
• 4 Medium Carrots chopped
• 2 Celery Stalks chopped
• 3 Cloves of Garlic minced
• 1 Red or Green Bell Pepper chopped
• 3 Hatch Chiles seeded and chopped
• 1 Bay Leaf
• 1 tsp Kosher Salt
• 1/2 tsp Black Pepper
• 2 tsp Cumin
• 1 cup Salsa Verde
• 3 15 oz Cans Black Beans rinsed and drained
• 5 cups Chicken or Vegetable Broth
• 1 Tbsp Tomato Paste

Garnish

• Sour Cream
• Avocado
• Cilantro

Instructions

1. In a 5 quart or larger pot, cook the bacon until almost crisp. Remove from pot and set aside. Keep the drippings in the pot (If you are doing a vegetarian version, add 1 Tbsp olive oil and proceed).
2. Add the chopped onion and carrot to the pot and cook for about 5 minutes.
3. Add the celery, garlic, bell pepper and chiles. Cook for 2 minutes, stirring occasionally.
4. Add the remaining ingredients. Stir, and bring to a simmer.
5. Cook for 15 minutes at a low simmer, or until the veggies are tender.
6. Add bacon back in and stir.
7. Garnish as you like and serve.