Introduction
This Hatch Green Chile Chicken Soup is a savory and satisfying dish packed with rich flavors. With tender chicken, smoky Hatch green chiles, and a creamy base, it’s the perfect soup for a cozy dinner. Topped with nacho taco cheese and fresh green onions, this soup offers a delightful balance of heat and creaminess. It’s easy to prepare and a great option for any time of year.
Why You’ll Love This Recipe
The combination of smoky Hatch green chiles and tender chicken creates a bold flavor profile, while the creamy base brings everything together in a comforting bowl of soup. The melted nacho cheese on top adds a creamy, cheesy layer that takes this soup to the next level. Whether you’re looking for a quick weeknight dinner or a comforting meal for the weekend, this soup fits the bill.
Recipe Origins
Hatch green chiles, grown in New Mexico, are known for their distinct smoky flavor. They have been used in Southwestern cuisine for generations. This recipe embraces those bold flavors, making it a perfect way to enjoy the essence of Hatch green chiles while combining it with a classic chicken soup base.
Nutrition Information
Calories: 440
Carbohydrates: 18g
Net Carbs: 15g
Fat: 24g
Protein: 39g
Sodium: 2080mg
Quick Facts
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 2
Difficulty: Intermediate
Spice Level: Medium
Storage and Reheating Tips
- Refrigeration: Store leftover soup in an airtight container for up to 4 days.
- Freezing: You can freeze this soup for up to 3 months. Let it cool completely before storing in a freezer-safe container.
- Reheating: Reheat gently on the stove over medium heat or in the microwave until hot.
Serving Suggestions
- Tortilla Chips: Serve with crispy tortilla chips for extra texture and flavor.
- Side Salad: A fresh green salad with a tangy vinaigrette complements the rich flavors of the soup.
- Bread: Pair with crusty bread or a warm tortilla for dipping.
Common Mistakes
- Overcooking the Chicken: Make sure to cook the chicken until it reaches an internal temperature of 165°F to avoid dryness.
- Not Reducing the Soup: Allow the soup to simmer until it thickens slightly to get the perfect consistency.
- Not Balancing the Seasoning: Taste the soup as it simmers to ensure it’s well-seasoned, adjusting salt, pepper, or chili rub as needed.
Recipe Variations
- Vegetarian: Replace chicken with tofu or additional beans for a vegetarian version.
- Spicy: Add extra jalapeños or hot sauce for a spicier kick.
- Low-Carb: Skip the flour and use a low-carb thickening agent like xanthan gum.
Frequently Asked Questions
Can I use a different type of chili pepper?
Yes! While Hatch green chiles are ideal for their smoky flavor, you can substitute them with poblano peppers, Anaheim peppers, or even a combination of fresh green chili peppers.
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs are more forgiving and will add more flavor. Be sure to adjust the cooking time as needed to ensure they’re cooked through.
Can I make this recipe ahead of time?
Yes! You can prepare the soup up to 2 days in advance. Store it in the fridge and reheat when ready to serve. The flavors will continue to develop as it sits.
Ingredients
- 10 oz. diced boneless skinless chicken breasts
- 4 fl. oz. cream sauce base
- 1 green bell pepper
- 2 oz. fire-roasted diced Hatch green chile peppers
- 2 oz. shredded nacho/taco cheese blend
- 2 green onions
- 2 tsp. chicken broth concentrate
- 2 tsp. minced garlic and parsley
- ¼ oz. all-purpose flour
- 2 tsp. Chile and cumin rub
- Olive oil, salt, and pepper for seasoning
Instructions
1. Prepare the Ingredients
Start by chopping the green bell pepper into small ¼" dice and slicing the green onions on an angle, separating the white and green portions. Pat the chicken dry.
2. Cook the Peppers and Chicken
Heat a medium pot over medium-high heat. Add olive oil, followed by chicken, bell peppers, and a pinch of salt and pepper. Stir occasionally until the chicken reaches an internal temperature of 165°F, about 5-7 minutes.
3. Add the Flour
Add the minced garlic, parsley, and the white portions of the green onions. Stir occasionally until fragrant, around 30-60 seconds. Stir in flour until there are no dry spots left.
4. Finish the Soup
Add the Hatch green chiles, cream base, chicken broth concentrate, chile and cumin rub, salt, and 1 cup of water to the pot. Stir to combine and bring to a simmer. Cook for 3-5 minutes until the peppers are tender and the soup has thickened slightly.
5. Add the Cheese and Serve
Remove from heat and stir in half of the shredded cheese until melted. Plate the soup and top with the remaining cheese and green portions of the green onions. Serve hot and enjoy!
