Hatch Chili Chicken Soup

Comfort food has a unique way of warming both the body and soul, often evoking cherished memories and a sense of belonging. Among the myriad of comfort food options, few can rival the warmth and satisfaction provided by a hearty bowl of soup. One such dish that embodies this essence is Hatch Chili Chicken Soup. This flavorful concoction brings together the rich, savory notes of chicken with the vibrant, spicy kick of Hatch chilies, creating a perfect harmony that is both nourishing and delightful. Whether it's a chilly evening or a gathering of friends and family, this soup is an ideal choice that promises to please any palate.

Warm your heart and soul with a delicious bowl of Hatch Chili Chicken Soup. This comforting dish combines tender chicken, roasted Hatch chilies, and fresh vegetables for a flavorful experience. Perfect for chilly evenings or gatherings, this soup features a rich broth enhanced by spices like cumin and smoked paprika. With its range of heat options and nourishing ingredients, it’s a meal that transports you to the vibrant world of southwestern cuisine, promising satisfaction in every spoonful.

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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 (mild or hot based on 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 (fresh or frozen)

Juice of 1 lime

Fresh cilantro, chopped (for garnish)

Avocado slices (for serving)

Tortilla strips (optional, for crunch)

Instructions

Sauté Base: In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion and sauté for about 5 minutes until translucent. Stir in minced garlic and sauté for another minute until fragrant.

Add Chicken: Season chicken thighs with salt and pepper. Nestle the chicken into the pot with the onion and garlic. Cook for about 4-5 minutes on each side until browned but not fully cooked through.

Incorporate Chiles: Add the roasted Hatch chiles and diced bell pepper to the pot. Cook for another 3-4 minutes until the peppers begin to soften.

Combine Remaining Ingredients: Add the canned diced tomatoes (with juice), chicken broth, ground cumin, smoked paprika, and oregano. Stir to combine and bring the mixture to a simmer.

Simmer Soup: Reduce the heat to low. Cover and let the soup simmer for 20-25 minutes until the chicken is fully cooked through and tender.

Shred Chicken: Remove the chicken thighs from the pot, shred them using two forks, and return the shredded chicken back to the soup.

Add Corn & Lime: Stir in the corn kernels and lime juice. Allow the soup to heat through for an additional 5 minutes.

Taste & Adjust: Taste the soup and adjust seasoning with more salt, pepper, or lime juice if needed.

Serve: Ladle the hot soup into bowls. Garnish with fresh cilantro and add avocado slices on top. If desired, sprinkle with tortilla strips for added crunch.

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