Hatch Chile Soup- Relleno style for #SoupSaturdaySwappers

It's time for Soup Saturday Swappers again.  April of  Veggies First, Then Dessert is our hostess this month and set the theme as Sweet or Hot Pepper Soup.

Excuse me,  but with 15# lbs. of Hatch Chiles in the freezer, I knew my soup was going to be in the Hot Pepper group.
I do love my Hatch Chiles.  Even though this year, the mild Hatch were really fiery. WOOOOO!

I googled recipes, and looked at a lot of takes on soups, including one really intriguing sounding low carb soup, and then went, you know I love my Chile Relleno's, how can I make them into a soup?

I found this recipe , but I had all those Hatch Chiles, and wanted to use them.
I did make them some what low carb and left out the chicken, but used chicken broth, cause I had a lot on hand.

Because the Hatch Chiles I have this year are really spicy, in fact I can't tell the hot from the mild, I elected to use some canned chiles along with the others, because they're usually milder.

And then couldn't decide which bowl I wanted to serve my soup in, so I got two bowls dirty and then hurried up and ate the soup before it got colder.   Best part is, I've got lots for lunches this next week.




Hatch Chile Soup - Relleno Style

Yield: 4 servings
Author:
prep time: 10 Mcook time: 30 Mtotal time: 40 M
This soup makes 4 comfortable servings which tastes great.

ingredients:

  • 1 quart or 4 cups stock - Chicken or Vegetable
  • 1 cup canned chopped Hatch Chiles, or
  • 1 cup fresh, peeled chopped Hatch Chiles
  • 1 small onion, finely diced
  • 1 tablespoon olive oil
  • 1 can Cannellini Beans, drained (15 oz.)
  • 2 corn tortillas, torn into pieces
  • 1 cup shredded cheese, either Monterey Jack or Cojack
  • 1 1/2 teaspoons cumin
  • 1/2  + teaspoon chile-garlic-ginger paste ( I used my own home made) Add more if you like heat.

instructions:

How to cook Hatch Chile Soup - Relleno Style

  1. Saute the onions in the olive oil until softened and translucent, add the cumin to the onions and mix in.  Turn pan off and set aside.
  2. Add the sauteed onions, drained beans, chiles to the stock and simmer for about 15 minutes or until the onions are cooked.  Add the torn up tortillas and mix in.  The tortillas will break apart rapidly.  Let simmer another 5-10 minutes. Using an immersion blender, if desired, break up the beans and chiles a little.  
  3. Add 1/2-1 teaspoon of the chile-garlic-ginger paste and heat through.   Ladle the soup into an oven safe bowl, add a handful of cheese to each bowl and place under broiler until the cheese melts. 
  4. Serve.
  5. Note:  You can add chicken to this and use chicken stock if desired.  
Created using The Recipes Generator


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