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A warm, hearty, filling, nutritiously satisfying and amazingly delicious soup! Spicy roasted Hatch green chiles, potatoes, and protein-rich quinoa combine beautifully in this quick and easy to make nourishing soup.
Having lived in the Southwest U.S. for 10+ years, Hatch green chile season has fast become my favorite season.
Even after all of this time, I still get an itch of excitement when I see the chile roasters setting up shop. My mind immediately swarms with recipe possibilities, as my taste buds prepare for that spicy kick. . .
…and, soup is certainly one one of the better complements for the amazing New Mexican Hatch chile!
This particular soup is really quite satisfying in many ways.
It has a slightly spicy, slightly smoky flavor and when paired with quinoa & potatoes — it is incredibly filling & comforting as well.
If you are looking to add a bit of health & warmth to your diet as the days turn cooler, you will find yourself beyond nourished with this amazingly easy and tasty dish!
If you try this recipe please let me know! Leave a comment, rate it, share this post, use Pinterest’s “tried it” feature, or take a photo, & tag me on Instagram and I’ll share it! Thank you so much! <3
- 2 potatoes, peeled, rinsed, & cubed
- 1 cup hatch green chiles, roasted, peeled, and chopped
- 1/2 cup quinoa
- 6 garlic cloves, minced
- 2 tbs oil or butter
- 1/2 white onion, chopped
- 1/2 tsp ground cumin
- 1/4 tsp cumin seed
- 1/4 tsp ground oregano
- 8 cups water or vegetable stock
- to taste, salt
- handful crumbled queso fresco or feta cheese, optional (omit for vegan option)