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When it comes to comforting dishes, few can rival the heartwarming experience of a steaming bowl of chicken soup. Add to that the vibrant and unique flavor profile of Hatch green chiles, and you have a dish that not only warms the body but also excites the palate. The Hatch Chili Chicken Soup is the perfect blend of these elements, making it an ideal choice for family dinners or gatherings, especially during the colder months when hearty meals are most appreciated.

Hatch Chili Chicken Soup

Warm up with a comforting bowl of Hatch Chili Chicken Soup! This delightful recipe combines tender chicken thighs, roasted Hatch green chiles, and a medley of fresh vegetables to create a hearty dish bursting with flavor. Rich in nutrients and customizable to your taste, it's perfect for cozy family dinners or gatherings. Discover how to make this soul-warming soup that balances spicy, smoky, and savory notes beautifully. Enjoy a satisfying meal that brings everyone together!
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Ingredients
  

1 lb boneless, skinless chicken thighs

2 cups fresh Hatch green chiles, roasted, peeled, and diced (you can substitute with canned hatch chiles if needed)

1 medium onion, diced

3 cloves garlic, minced

4 cups chicken broth

1 can (15 oz) diced tomatoes with green chilies

1 ½ cups corn (frozen or fresh)

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon salt (adjust to taste)

½ teaspoon black pepper

2 tablespoons olive oil

½ cup fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Prepare the Chicken: In a large pot over medium heat, heat olive oil. Add the chicken thighs and season with salt, pepper, cumin, and smoked paprika. Sear the chicken on both sides until browned, about 5-7 minutes. Remove chicken from the pot and set aside.

    Sauté Vegetables: In the same pot, add diced onions and sauté for about 3-4 minutes until translucent. Add minced garlic and cook for another 1-2 minutes until fragrant.

      Add Hatch Chiles and Other Ingredients: Stir in the roasted Hatch green chiles, canned diced tomatoes (with juice), corn, and chicken broth. Bring the mixture to a gentle boil.

        Cook the Chicken: Return the seared chicken thighs to the pot. Reduce the heat to low and let it simmer for about 20-25 minutes, allowing the flavors to meld and the chicken to cook through.

          Shred the Chicken: After simmering, remove the chicken thighs from the pot. Shred them using two forks and return the shredded chicken back into the soup. Stir to combine.

            Taste and Adjust: Taste the soup and adjust seasonings as needed. If you prefer a little more heat, you can add a pinch of cayenne pepper or additional diced green chiles.

              Serve: Ladle the soup into bowls and garnish with fresh cilantro and lime wedges. Serve hot and enjoy!

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6