Chicken and Hatch Chile Soup Recipe
If you’re looking for a comforting and flavorful soup that’s easy to make and packed with bold ingredients, this Chicken and Hatch Chile Soup is the perfect choice. With tender chicken breast, roasted hatch chiles, sweet corn, and a variety of spices, this soup is a deliciously hearty option for any meal. Whether you’re serving it for a cozy weeknight dinner or meal prepping for the week, this dish is sure to satisfy.
Ingredients for Chicken and Hatch Chile Soup
- 1 pound of boneless, skinless chicken breast
- 2 tablespoons of olive oil
- 1 medium onion, chopped into small pieces
- 3 cloves of garlic, finely chopped
- 1 can (4 oz) of diced green chiles
- 2 cups of fresh roasted hatch chiles, chopped
- 1 cup of corn kernels (fresh or frozen)
- 4 cups of chicken broth
- 1 teaspoon of ground cumin
- 1/2 teaspoon of smoked paprika
- Salt and pepper, to taste
- 1/4 cup of thick cream (optional, for added creaminess)
- Fresh cilantro, chopped (for garnish)
- Lime wedges, for serving
How to Make Chicken and Hatch Chile Soup
Step 1: Sauté the Onion and Garlic
Begin by heating 2 tablespoons of olive oil in a large pot over medium heat. Once the oil is hot, add the chopped onion. Cook the onion for about 5 minutes, stirring occasionally, until it becomes soft and translucent.
After the onion has softened, add the finely chopped garlic to the pot. Stir the garlic into the onions and cook for an additional minute until the garlic becomes fragrant and slightly golden.
Step 2: Cook the Chicken Breasts
Add the chicken breasts to the pot with the onions and garlic. Cook the chicken for about 6-8 minutes on each side, until it is fully cooked and golden brown on the outside. The chicken should be cooked through, and the internal temperature should reach 165°F (75°C).
Once the chicken is cooked, remove it from the pot and set it aside on a plate to cool for a few minutes. This will allow the chicken to rest and make it easier to shred.
Step 3: Add the Chiles, Corn, and Broth
While the chicken is cooling, add the roasted hatch chiles, canned green chiles, corn, and chicken broth to the pot. Stir everything together to combine.
Next, add the cumin and smoked paprika to the pot, and stir to incorporate the spices into the mixture. These spices add a smoky depth and warmth to the soup that complements the chiles perfectly.
Step 4: Shred the Chicken and Simmer
Once the chicken has cooled enough to handle, shred it into bite-sized pieces using two forks. Add the shredded chicken back into the pot and stir it into the soup.
Bring the soup to a gentle boil over medium heat, then reduce the heat and let it simmer for 10 to 15 minutes. This allows the flavors to meld together and ensures the soup is heated through.
Step 5: Season the Soup
After simmering, taste the soup and season it with salt and pepper according to your preference. You can add more cumin or smoked paprika if you prefer a stronger flavor, or adjust the salt and pepper to your liking.
If you’d like a creamier texture, you can add 1/4 cup of thick cream at this stage. Stir well to combine, and let the cream heat through before serving.
Step 6: Serve and Garnish
Ladle the soup into bowls and garnish with freshly chopped cilantro. For an added burst of freshness and tang, serve each bowl with a wedge of lime on the side. Squeezing the lime juice over the soup just before eating enhances the flavors and adds a touch of brightness to the dish.
Tips for Making the Best Chicken and Hatch Chile Soup
- Chicken Alternatives: While chicken breasts are ideal for this recipe due to their lean protein content, you can also use chicken thighs for a richer flavor. Just be sure to remove the bones and skin before adding them to the soup.
- Hatch Chile Substitutes: If fresh hatch chiles are unavailable, you can use canned roasted hatch chiles or substitute them with other green chiles like Anaheim or poblano peppers. Adjust the amount based on your heat preference.
- Creamy Soup: If you love creamy soups, consider adding more heavy cream or a dollop of sour cream to make the texture even richer. You can also use cream cheese for a thicker, more indulgent base.
- Corn Variations: Fresh corn works great in this soup, but if you don’t have it on hand, frozen corn is a perfect substitute. If you’re feeling adventurous, you can use grilled corn for an extra smoky flavor.
- Storage: This soup can be stored in the fridge for up to 3 days. For longer storage, freeze the soup in an airtight container for up to 3 months. Just be sure to let it cool completely before freezing.
Frequently Asked Questions (FAQs)
Can I make this soup spicier?
Absolutely! If you enjoy spicier dishes, feel free to add chopped jalapeños, red pepper flakes, or extra green chiles. For even more heat, try adding a few dashes of hot sauce or a pinch of cayenne pepper.
Can I use chicken thighs instead of breasts?
Yes! Chicken thighs are a great alternative to chicken breasts, as they provide more flavor and stay tender longer. Simply cook them in the same manner, and shred them into the soup once they’re cooked through.
How do I make this soup gluten-free?
This soup is naturally gluten-free, as it contains no wheat or gluten-based ingredients. Just be sure to check the label on your chicken broth to ensure it is gluten-free, as some broths may contain gluten.
Can I freeze this soup?
Yes, this soup freezes well. After cooking, let the soup cool completely before transferring it to an airtight container. It will stay fresh in the freezer for up to 3 months. When you’re ready to eat it, let it thaw in the refrigerator overnight and reheat on the stovetop.
How can I make this soup more filling?
To make the soup heartier, you can add some beans (like black beans or white beans) or even cooked rice. Adding a bit more corn or extra vegetables like zucchini, bell peppers, or potatoes can also increase the volume and nutrition of the soup.
Can I use vegetable broth instead of chicken broth?
Yes, you can easily swap chicken broth for vegetable broth to make this soup vegetarian-friendly. Just be sure to adjust the seasoning to your taste, as vegetable broth tends to be milder than chicken broth.
This Chicken and Hatch Chile Soup is the perfect combination of smoky, savory, and slightly sweet flavors, making it a delicious and filling dish for any occasion. Whether you’re enjoying it on a cold winter’s night or serving it as part of a meal prep plan, it’s sure to become a new favorite.