Hatch Chile Tortilla Soup

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Author: Megan Goddard


  • 12oz jar Hatch Valley Salsa from Trader Joe’s
  • 4 cups vegetable broth
  • 1 cup water 
  • 1 can black beans – drained and rinsed.
  • 1 red bell pepper – diced.
  • ½ cup frozen corn
  • ½ yellow onion 
  • 3 garlic cloves
  • 1 cup uncooked red rice (or any rice is fine!)
  • 1 teaspoon paprika
  • 1 teaspoon chili powder
  • Fresh juice from 1 lime
  • 8 tortillas
  • 4 Tbsp avocado or coconut oil



  1. Combine all ingredients except tortillas and oil in an instant pot on the soup setting for 30 minutes. Easy!

*An alternative option is to use a crock pot!

While the soup is cooking…


  1. Cut 10 corn tortillas into skinny strips with a knife.
  2. In a skillet heated with avocado oil or coconut oil, throw in a small amount of strips in at time — You’ll probably have to do a few rounds.
  3. Toss around for a couple minutes and allow strips to dry on a paper towel.

GARNISH with a dallop of plain yogurt (It’s basically like a probiotic sour cream or skip the yogurt for vegan!), tortilla strips, cilantro, a lime wedge, and avocado.

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