Hatch Chili Chicken Soup

Warm up your day with this flavorful Hatch Chili Chicken Soup! Bursting with the hearty goodness of chicken, the kick of Hatch green chiles, and a colorful mix of fresh vegetables, this comforting recipe is perfect for family meals or impressing guests. Easy to prepare and adaptable to dietary needs, this soup balances spicy, savory, and sweet notes beautifully. Discover how to make this delicious dish that promises both nourishment and heartwarming flavor. Enjoy cozy dining at its best!

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Ingredients

1 lb boneless, skinless chicken thighs

2 tablespoons olive oil

1 large onion, diced

3 cloves garlic, minced

2 cups roasted Hatch green chiles, peeled and chopped (choose mild or hot depending on your spice preference)

1 medium red bell pepper, diced

1 can (15 oz) diced tomatoes with green chiles

4 cups chicken broth

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon dried oregano

Salt and pepper to taste

1 cup corn kernels (use either fresh or frozen)

Juice of 1 lime

Fresh cilantro, chopped (for garnish)

Avocado slices (for serving)

Tortilla strips (optional, for added crunch)

Instructions

Sauté the Base: In a large pot or Dutch oven, pour in the olive oil and heat it over medium heat. Once hot, add the diced onion and cook for approximately 5 minutes until it becomes translucent and soft. Add the minced garlic and continue to sauté for an additional minute until it becomes aromatic.

Add the Chicken: Season the chicken thighs generously with salt and pepper. Carefully place the seasoned chicken into the pot with the sautéed onion and garlic. Cook for about 4-5 minutes on each side until the chicken is browned but still slightly undercooked in the center.

Incorporate the Chiles: Add the chopped roasted Hatch chiles along with the diced red bell pepper to the pot. Cook the mixture for another 3-4 minutes, stirring occasionally, until the bell peppers start to soften.

Combine Remaining Ingredients: Pour in the canned diced tomatoes (including their juices) and the chicken broth. Add in the ground cumin, smoked paprika, and oregano. Stir everything together well and bring the mixture to a simmer.

Simmer the Soup: Lower the heat to a gentle simmer. Cover the pot and allow the soup to cook for 20-25 minutes, or until the chicken is fully cooked through and tender.

Shred the Chicken: Using tongs, carefully remove the chicken thighs from the pot. Shred the chicken into bite-sized pieces using two forks. Return the shredded chicken back into the soup and stir to combine.

Add Corn and Lime: Stir in the corn kernels and the freshly squeezed lime juice. Let the soup heat through for an additional 5 minutes, mixing gently.

Taste and Adjust Seasoning: After heating, taste the soup for seasoning. Add more salt, pepper, or lime juice as desired, stirring to incorporate any adjustments.

Serve: Ladle the piping hot soup into bowls. Garnish with a sprinkle of chopped fresh cilantro and place avocado slices on top. For a delightful crunch, add tortilla strips if you like.

Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 6

- Presentation Tips: Serve the soup in colorful bowls for a vibrant look. You can also drizzle a little extra lime juice over the soup before serving for an added zest and visual appeal.