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Hatch Green Chile Black Bean Soup

September 15, 2017 by Sandy Leave a Comment

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Hatch Green Chile Black Bean Soup is tasty, 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! This soup is a great recipe to make with those wonderful Hatch Chiles!

Hatch Green Chile Black Bean Soup in a white bowl on a wooden board

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!

For the BEST flavor, you can roast the Hatch chiles in a 400° oven for 20 minutes. I highly recommend it!

green hatch chilies on brown fabric
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 in a white bowl on a wooden board
Print
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: Soup, Vegetarian
Cuisine: Mexican
Keyword: hatch chile soup recipe
Servings: 6 1.5 cup
Calories: 244 kcal
Author: Sandy Clifton
Ingredients
  • 1/2 lb Bacon, chopped
  • 1 large Yellow Onion, chopped
  • 4 Carrots, chopped
  • 2 Celery Stalks, chopped
  • 3 cloves 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 (green salsa)
  • (3) 15 oz cans Black Beans, rinsed and drained
  • 5 cups Chicken Broth (or vegetable)
  • 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.
Recipe Notes

1. Hatch chiles can be substituted with Anaheim chile peppers, though the flavor is a bit different, and to me they are less hot. Still tasty though. You can also find Hatch chiles in a can. They will be soft, so you will miss out on that texture when you bite in to one, but the flavor is good.

2. If you can roast your Hatch chiles in the oven before putting them in the soup, the flavor will be even more amazing! They will be much softer in the soup, but that may be a trade off you like! For the BEST flavor, roast the Hatch chiles in a 400° oven for 20 minutes.

Hatch Green Chile Black Bean Soup is spicy, healthy, hearty, and tasty! A perfect end of summer soup to use your Hatch Green Chiles in. This Hatch Green Chile soup is easy and fast to make. simplyhappyfoodie.com Tasty hatch green chile recipes #hatchchileblackbeansoup #hatchchiles #hatchchile #blackbeansoup #hatchchilerecipes

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Filed Under: Dinner, Gluten-Free, Lunch, Recipes, Soups, Stews & Chowders, Vegetarian

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Hi there!

Sandy wearing a black shirt and a red apron I’m Sandy - foodie with a passion for cooking and sharing my tasty recipes. My hubby Paul, our Pug Gizmo, and I live in Washington.

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