Creamy Hatch Chile Chicken & Rice Soup
Serves 1
Directions
- 1Start by charring the hatch chilies on a gas stove or under your broiler.
- 2Cover and let steam for 10 minutes.
- 3Season your chicken breast with salt and pepper.
- 4Sear the chicken breast in a pot with some olive oil for a couple of minutes on each side.
- 5Remove the chicken from the pot.
- 6Remove the plastic wrap from the bowl of steamed hatch chiles.
- 7Scrape off the skin from the hatch chilies.
- 8Chop up the hatch chilies.
- 9To the same pot, add a knob of butter, a chopped onion, and three cloves of garlic.
- 10Cook until the onion and garlic are softened.
- 11Add some seasonings to the pot.
- 12Add in a cup of rice.
- 13Toast the rice for a minute.
- 14Add a box of chicken stock and two cups of water.
- 15Add the hatch chilies and the chicken breast to the pot, along with a bay leaf.
- 16Bring to a bubble and simmer for about 15 minutes.
- 17Remove the chicken.
- 18Shred the chicken with a fork.
- 19Remove the bay leaf from the pot.
- 20Add juice from a lime and some heavy cream.
- 21Add the shredded chicken back into the pot.
- 22Serve with lime and cilantro.
Ingredients
- 2 chicken breast
- 3 to 5 roasted Hatch chiles
- 1 medium onion
- 3 cloves garlic
- 1 cup white rice
- 4 cups chicken broth
- 2 cups water
- 1 cup heavy cream
- 2 tbsp olive oil
- 1 tbsp butter
- 1 tsp cumin
- 1 tsp smoked paprika
- 0.5 tsp oregano
- 1 tsp ground coriander
- 1 tsp salt
- 1 tsp white pepper
- 1 bay leaf
- 1 juice of lime
- for garnish fresh cilantro
Equipment
gas stovebroilerpottongschopping boardknifeforkbowl
Tips
- If you can get your hands on some hatch chilies, you should definitely try this recipe, as it is so creamy and cozy.
- For less heat, remove the seeds from the Hatch chiles.
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