It’s that time of year again for the hatch green chile festival at Central Market. My extended family is from New Mexico where green chiles are a necessity at most meals so they stock up whenever they are available. This year we snagged some of the hot peppers from my uncle and tonight I tested them out in my taco soup recipe. I modified the original recipe by using less taco seasoning (about 1/4 was used) and adding two chopped green chiles. It added that fresh chile flavor and made the soup delicious. As a bonus my sinuses are all clear! If you get your hands on some green chile try adding them to any Mexican recipe for a flavor party in your mouth. If anyone is interested in the recipe here it is:
3 cans beans (kidney, black, pinto, ranch – your choice)
2 cans tomatoes
2 cans corn
1 pkg ground turkey or beef
1 packet taco seasoning
1 packet ranch dressing
Brown the meat and add the taco seasoning – hold off on this if you are adding green chiles and add the seasoning at the end if it won’t make things too spicy. Combine all remaining ingredients in a stock pot on high heat for 10 minutes. Top with shredded cheese and serve with tortillas or chips. This recipe makes a ton so it’s great for left overs and families.