Hatch Red Chile Tomato Soup

28 oz. can chopped tomatoes in juice
2 Tbsp. red onion, finely chopped
4 galic cloves, minced
2 Tbsp.tomato paste
1/2 tsp. sugar
1/2 cup coarse bulghur
5 cups chicken stock
4 Tbsp. fresh oregano
1/2 cup queso fresco cheese
1 jar Hatch Chile Colorado
salt and pepper to taste

In a blender, process the tomatoes to a coarse puree.
Heat olive oil in a heavy soup pot. Add onion and a pinch of salt.
Cook, stirring often, until translucent. Add garlic and stir until fragrant.
Add tomato, tomato paste, sugar, oregano and Chile Colorado.
Bring to a simmer and cook, stirring often for 10 minutes.
Add bulghur and stock and bring to a boil.
Lower to a simmer, cover and cook 45 minutes.
Taste for seasoning and add salt and pepper if needed.
Bulghur should be soft and soup should be thickened.
Ladle into bowls, sprinkle with queso fresco and a drizzle of olive oil.
Serve with crusty bread.

Click here for Hatch Chile Colorado