Creamy Hatch Chile Chicken & Rice Soup

I use canned green chilies if I cannot find fresh hatch chilies. Also, if I have cooked or shredded chicken on hand I just throw that in instead.  

Recipe Found HERE

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 (Brown Rice also works)

4 cups chicken broth 

2 cups water 

1 cup heavy cream 

2 Tablespoons olive oil 

1 Tablespoon 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 

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!