Hatch Chili Chicken Soup

When the temperatures drop and the days grow shorter, there's nothing quite like a warm bowl of soup to soothe the soul. Spicy Hatch Chile Chicken Soup stands out as a hearty and flavorful dish that not only warms the body but also tantalizes the taste buds. Originating from the vibrant culinary traditions of the American Southwest, this soup beautifully marries tender chicken with the distinct smokiness of Hatch chiles, resulting in a comforting meal that is perfect for any occasion.

Warm up with a comforting bowl of Spicy Hatch Chile Chicken Soup, the perfect dish for chilly evenings. This hearty recipe features tender chicken and the distinct smokiness of Hatch chiles, known for their rich, slightly sweet flavor. Packed with nutrients and bursting with spice, this dish offers a delightful taste experience while nourishing your body. Follow simple steps to create this flavorful soup that just might become your new favorite comfort food. Enjoy the warmth and joy of cooking!

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Ingredients

1 lb boneless, skinless chicken thighs

2 cups fresh Hatch green chiles, roasted, peeled, and diced (or substitute with canned Hatch chiles if unavailable)

1 medium onion, finely diced

3 cloves garlic, minced

4 cups chicken broth

1 can (15 oz) diced tomatoes with green chilies

1 ½ cups corn (fresh or frozen)

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: Heat the olive oil in a large pot over medium heat. Once hot, add the chicken thighs, seasoning them with salt, pepper, cumin, and smoked paprika. Sear the chicken for 5-7 minutes until golden brown on both sides. Remove the seared chicken from the pot and set aside on a plate.

Sauté the Aromatics: Without cleaning the pot, add the diced onions and sauté over medium heat for 3-4 minutes until they become translucent. Add the minced garlic and sauté for an additional 1-2 minutes, or until the garlic is fragrant and lightly golden.

Incorporate the Vegetables: Stir in the roasted Hatch green chiles, the can of diced tomatoes (including juice), corn, and chicken broth. Stir well and bring the entire mixture to a gentle boil.

Simmer the Chicken: Once boiling, reintroduce the seared chicken thighs back into the pot. Reduce the heat to low, cover, and allow the soup to simmer for 20-25 minutes. This will let the flavors meld beautifully and ensure the chicken cooks through.

Shred the Chicken: After simmering, carefully remove the chicken thighs from the pot. Use two forks to shred the chicken into bite-sized pieces, then return the shredded chicken to the soup. Stir until well incorporated.

Taste and Adjust Seasoning: Taste your soup and adjust the seasoning if required. For those who love spice, feel free to add a pinch of cayenne pepper or more diced green chiles to elevate the heat.

Serve: Ladle the flavorful soup into bowls. Garnish each serving with fresh chopped cilantro and serve with lime wedges on the side for a bright, zesty finish. Enjoy your warm bowl of Spicy Hatch Chile Chicken Soup!

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

Presentation Tips: Consider pairing the soup with tortilla chips or warm, crusty bread. For an added touch, you can drizzle a little lime juice over the top before serving for extra freshness.