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When it comes to comfort food, few dishes can rival the warmth and heartiness of a well-crafted soup. Hatch Chili Chicken Soup stands out not just for its rich flavors but also for the vibrant kick offered by hatch green chilies. This recipe is a delightful fusion of tender chicken, savory spices, and the distinctive taste of hatch chilies, making it an ideal choice for cozy dinners or gatherings with friends and family. With its combination of wholesome ingredients, this soup is as nourishing as it is delicious, ensuring that every spoonful brings a smile to your face.

Hatch Chili Chicken Soup

Discover the warmth and comfort of Hatch Chili Chicken Soup, a delightful blend of tender chicken, savory spices, and the vibrant kick of hatch green chilies. This easy-to-follow recipe showcases the rich flavors of these unique chilies, adding both nutrition and depth to your meal. Perfect for cozy dinners or gatherings, every spoonful offers a satisfying experience that will leave everyone smiling. Try this flavorful dish and warm your soul with every bite!
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Ingredients
  

1 lb boneless, skinless chicken thighs

2 cups hatch green chilies, roasted, peeled, and chopped

1 medium onion, finely diced

3 cloves garlic, minced

4 cups chicken broth (low-sodium recommended)

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) sweet corn, drained

1 tsp ground cumin

1 tsp smoked paprika

½ tsp salt (adjust as needed)

½ tsp freshly cracked black pepper

2 tablespoons extra virgin olive oil

Juice of 1 fresh lime

Chopped fresh cilantro (for garnish)

Slices of ripe avocado (for garnish)

Sour cream (optional for serving)

Instructions
 

Prepare the Chicken: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chicken thighs to the pot and sear them for approximately 5 minutes on each side, or until they develop a golden brown crust. Once seared, remove the chicken from the pot and allow it to cool slightly. After cooling, use two forks to shred the chicken into bite-sized pieces.

    Sauté Vegetables: In the same pot, keep the heat at medium and add the finely diced onion along with the minced garlic. Sauté the mixture for about 3-4 minutes, stirring occasionally, until the onion becomes translucent and aromatic.

      Combine Ingredients: Add the chopped hatch green chilies to the pot, along with the shredded chicken, drained black beans, drained corn, ground cumin, smoked paprika, salt, and black pepper. Stir well to ensure all ingredients are evenly combined.

        Add Broth: Pour in the chicken broth and raise the heat to bring the mixture to a boil. Once boiling, reduce the heat to low and cover the pot, allowing the soup to simmer for about 20 to 25 minutes. This simmering time will help the flavors meld together beautifully.

          Finish the Soup: After the simmering period, squeeze the juice of one lime into the pot and stir well to incorporate the citrusy brightness. Taste the soup and adjust the seasoning, adding more salt or pepper if needed.

            Serve: Ladle the warm soup into bowls. Garnish each serving generously with fresh chopped cilantro and a few slices of creamy avocado. If desired, add a dollop of sour cream on top for extra richness.

              Prep Time, Total Time, Servings:

                20 minutes | 50 minutes | Serves 6

                  - Presentation Tips: For an eye-catching presentation, serve the soup in rustic bowls and arrange avocado slices on top in a fan shape. Add a lime wedge on the side for a pop of color and a hint of extra lime flavor!