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

Hatch Green Chile Black Bean Soup

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
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings 6 1.5 cup
Calories 244 kcal
Author Sandy Clifton


  • 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


  • Sour Cream
  • Avocado
  • Cilantro


  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.