Creamy Hatch Chile Chicken & Rice Soup

Serves 1
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Directions

  1. 1Start by charring the Hatch chilies on a gas stove or under your broiler until the skin is blackened.
  2. 2Start by charring the Hatch chilies on a gas stove or under your broiler until the skin is blackened.
  3. 3Start by charring the Hatch chilies on a gas stove or under your broiler until the skin is blackened.
  4. 4Cover the charred chiles and let them steam for 10 minutes.
  5. 5Cover the charred chiles and let them steam for 10 minutes.
  6. 6Cover the charred chiles and let them steam for 10 minutes.
  7. 7Season chicken breast with salt and pepper.
  8. 8Season chicken breast with salt and pepper.
  9. 9Season chicken breast with salt and pepper.
  10. 10Sear the seasoned chicken breast in a pot with some olive oil for a couple of minutes on each side.
  11. 11Sear the seasoned chicken breast in a pot with some olive oil for a couple of minutes on each side.
  12. 12Sear the seasoned chicken breast in a pot with some olive oil for a couple of minutes on each side.
  13. 13Remove the seared chicken from the pot.
  14. 14Remove the seared chicken from the pot.
  15. 15Remove the seared chicken from the pot.
  16. 16Scrape off the skin from the steamed Hatch chilies.
  17. 17Scrape off the skin from the steamed Hatch chilies.
  18. 18Scrape off the skin from the steamed Hatch chilies.
  19. 19Chop up the peeled Hatch chilies.
  20. 20Chop up the peeled Hatch chilies.
  21. 21Chop up the peeled Hatch chilies.
  22. 22To the same pot, add butter, chopped onion, and three cloves of garlic.
  23. 23To the same pot, add butter, chopped onion, and three cloves of garlic.
  24. 24To the same pot, add butter, chopped onion, and three cloves of garlic.
  25. 25Sauté until the onion and garlic are softened.
  26. 26Sauté until the onion and garlic are softened.
  27. 27Sauté until the onion and garlic are softened.
  28. 28Add seasonings including cumin, smoked paprika, oregano, ground coriander, salt, and white pepper.
  29. 29Add seasonings including cumin, smoked paprika, oregano, ground coriander, salt, and white pepper.
  30. 30Add seasonings including cumin, smoked paprika, oregano, ground coriander, salt, and white pepper.
  31. 31Add one cup of rice and toast for a minute.
  32. 32Add one cup of rice and toast for a minute.
  33. 33Add one cup of rice and toast for a minute.
  34. 34Pour in four cups of chicken stock and two cups of water.
  35. 35Pour in four cups of chicken stock and two cups of water.
  36. 36Pour in four cups of chicken stock and two cups of water.
  37. 37Add the chopped Hatch chilies and the seared chicken breast to the pot, along with one bay leaf.
  38. 38Add the chopped Hatch chilies and the seared chicken breast to the pot, along with one bay leaf.
  39. 39Add the chopped Hatch chilies and the seared chicken breast to the pot, along with one bay leaf.
  40. 40Bring to a bubble and simmer for about 15 minutes.
  41. 41Bring to a bubble and simmer for about 15 minutes.
  42. 42Bring to a bubble and simmer for about 15 minutes.
  43. 43Remove the chicken from the pot.
  44. 44Remove the chicken from the pot.
  45. 45Remove the chicken from the pot.
  46. 46Shred the cooked chicken with a fork.
  47. 47Shred the cooked chicken with a fork.
  48. 48Shred the cooked chicken with a fork.
  49. 49Remove the bay leaf from the soup.
  50. 50Remove the bay leaf from the soup.
  51. 51Remove the bay leaf from the soup.
  52. 52Add juice from one lime and one cup of heavy cream to the soup.
  53. 53Add juice from one lime and one cup of heavy cream to the soup.
  54. 54Add juice from one lime and one cup of heavy cream to the soup.
  55. 55Stir everything together.
  56. 56Stir everything together.
  57. 57Stir everything together.
  58. 58Add the shredded chicken back into the pot.
  59. 59Add the shredded chicken back into the pot.
  60. 60Add the shredded chicken back into the pot.
  61. 61Serve the soup with fresh lime and cilantro.
  62. 62Serve the soup with fresh lime and cilantro.
  63. 63Serve the soup with fresh lime and cilantro.

Ingredients

  • 2 chicken breast
  • 2 chicken breast
  • 2 chicken breast
  • 3 -5 roasted Hatch chiles
  • 3 -5 roasted Hatch chiles
  • 3 -5 roasted Hatch chiles
  • 1 medium onion, chopped
  • 1 medium onion, chopped
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 3 cloves garlic, minced
  • 3 cloves garlic, minced
  • 1 cup white rice
  • 1 cup white rice
  • 1 cup white rice
  • 4 cups chicken broth
  • 4 cups chicken broth
  • 4 cups chicken broth
  • 2 cups water
  • 2 cups water
  • 2 cups water
  • 1 cup heavy cream
  • 1 cup heavy cream
  • 1 cup heavy cream
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 1 tbsp butter
  • 1 tbsp butter
  • 1 tbsp butter
  • 1 tsp cumin
  • 1 tsp cumin
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1 tsp smoked paprika
  • 1 tsp smoked paprika
  • 0.5 tsp oregano
  • 0.5 tsp oregano
  • 0.5 tsp oregano
  • 1 tsp ground coriander
  • 1 tsp ground coriander
  • 1 tsp ground coriander
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp white pepper
  • 1 tsp white pepper
  • 1 tsp white pepper
  • 1 bay leaf
  • 1 bay leaf
  • 1 bay leaf
  • 1 Juice of lime
  • 1 Juice of lime
  • 1 Juice of lime
  • Fresh cilantro, for garnish
  • Fresh cilantro, for garnish
  • Fresh cilantro, for garnish

Equipment

gas stovepottongschopping boardknifeforks

Tips

  • If you can get your hands on some Hatch chiles, this soup is highly recommended for its creamy and cozy taste.
  • You can use mild or hot Hatch chiles depending on your spice preference.