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creamy hatch chile chicken and rice soup

Creamy Hatch Chile Chicken + Rice Soup

A one-pot chicken + rice soup to make the most of Hatch chile season.
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Prep Time 15 minutes
Cook Time 20 minutes
Serves 6

Ingredients
  

  • 2 chicken breasts boneless, skinless
  • 3-5 roasted Hatch chiles peeled, chopped, seeds removed for less heat
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 1 cup white rice
  • 4 cups chicken broth
  • 2 cups water
  • 1 cup heavy cream
  • 2 tbsp olive oil
  • 1 tbsp butter
  • Salt & black pepper
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • ½ tsp oregano
  • 1 tsp ground coriander
  • 1 tsp salt
  • 1 tsp white pepper
  • 1 bay leaf
  • 1 lime juiced (2 limes if you want to have extra for garnishing)
  • Garnish: Fresh cilantro + lime wedges

Instructions
 

  • Char the hatch chiles over a gas range until blackened, turning with metal tongs until they’re blistered (about 5 min). Alternatively, you could place under the broiler or throw them on the grill.
  • Place inside a bowl and cover with plastic wrap or a towel and let steam for 10 minutes. Peel off the skin, and chop. If you get hot hatch chiles you can remove some of the seeds to your liking.
  • Pat dry chicken breast and season on both sides with salt and pepper. In a large pot over medium heat, add 2 tbsp olive oil. Add chicken and sear for a few minutes on each side until slightly golden. Set to the side and they will finish cooking in the soup!
  • In the same pot melt the butter, add chopped onion, and stir for a few minutes until slightly softened. Add in chopped garlic, stir, and then your spices. Continue to stir for 30 seconds until fragrant.
  • Add in the rice, coating it in the spices, onion and garlic, and toast for a minute.
  • Add in the broth and water. Bring to a bubble, then add the seared chicken breasts back in, along with the chopped hatch chiles. Reduce heat to low, partially cover, and let simmer for 15-18 minutes.
  • Remove the chicken breasts and shred with a fork.
  • Squeeze in the juice from one lime into the soup, stir, and then add a cup of heavy cream. Simmer for a few more minutes and then the shredded chicken goes back in. Stir to combine and adjust seasonings to taste.
  • Serve with fresh cilantro and lime wedges!