Hatch Chile Chicken & Rice Soup

Serves: 4–6 | Time: 45 minutes

Flavor profile: Savory, gently smoky, lightly spicy, and bright

Ingredients:

Base

• 1 tablespoon olive oil or butter

• 1 small yellow onion, diced

• 2–3 cloves garlic, minced

• 2 roasted Hatch chiles, peeled, seeded, and chopped (mild or hot depending on preference)

Soup

• 6 cups low-sodium chicken broth

• 1 cup cooked or raw rice (white, brown, or jasmine — see note)

• 2 cups cooked shredded chicken (rotisserie works great!)

• 1 teaspoon ground cumin

• ½ teaspoon smoked paprika

• Salt and black pepper to taste

• Juice of 1 lime (optional)

• ¼ cup chopped fresh cilantro (optional)

Optional Toppings

• Sliced avocado

• Crushed tortilla chips

• Shredded cheese or queso fresco

• Extra lime wedges 

Instructions:

1. Sauté the aromatics In a large pot, heat olive oil over medium heat. Add the diced onion and sauté until softened, about 5 minutes. Add garlic and Hatch chiles; cook for another 1–2 minutes until fragrant.

2. Build the flavor Stir in cumin, smoked paprika, and a pinch of salt and pepper. Let the spices bloom for 30 seconds.

3. Add the broth and rice Pour in the chicken broth and bring to a simmer.

• If using uncooked rice, add now and simmer for 20–25 minutes, or until rice is tender.

• If using pre-cooked rice, wait and add it in step 4 with the chicken.

4.  Add the chicken Stir in the shredded chicken (and cooked rice, if not added earlier) and simmer for 10 minutes until everything is warmed through. Adjust seasoning to taste.

5. Finish with brightness Stir in fresh lime juice and chopped cilantro. Taste and adjust — you might want a bit more salt or a squeeze of lime.

6.  Serve & top Ladle into bowls and top with your favorite garnishes: avocado slices, crunchy tortilla chips, a sprinkle of cheese, or extra lime wedges.

Pro Tip:

This soup makes amazing leftovers! The flavors deepen overnight, and it reheats beautifully for lunch the next day.