Serves 1
Directions
- 1Start by charring the Hatch chilies on a gas stove or under your broiler until the skin is blackened.
- 2Cover the charred chiles and let them steam for 10 minutes.
- 3Season chicken breast with salt and pepper.
- 4Sear the seasoned chicken breast in a pot with some olive oil for a couple of minutes on each side.
- 5Remove the seared chicken from the pot.
- 6Scrape off the skin from the steamed Hatch chilies.
- 7Chop up the peeled Hatch chilies.
- 8To the same pot, add butter, chopped onion, and three cloves of garlic.
- 9Sauté until the onion and garlic are softened.
- 10Add seasonings including cumin, smoked paprika, oregano, ground coriander, salt, and white pepper.
- 11Add one cup of rice and toast for a minute.
- 12Pour in four cups of chicken stock and two cups of water.
- 13Add the chopped Hatch chilies and the seared chicken breast to the pot, along with one bay leaf.
- 14Bring to a bubble and simmer for about 15 minutes.
- 15Remove the chicken from the pot.
- 16Shred the cooked chicken with a fork.
- 17Remove the bay leaf from the soup.
- 18Add juice from one lime and one cup of heavy cream to the soup.
- 19Stir everything together.
- 20Add the shredded chicken back into the pot.
- 21Serve the soup with fresh lime and cilantro.
Ingredients
- 2 chicken breast
- 3 -5 roasted Hatch chiles
- 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
- 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
- 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.
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