Hatch Chili Chicken Soup

When it comes to comfort food, few dishes can rival the warmth and heartiness of a well-crafted soup. Spicy soups, in particular, have gained immense popularity among home cooks and food enthusiasts alike. They not only provide a satisfying meal but also invigorate the senses with their bold flavors and aromatic spices. One standout recipe that embodies these qualities is Spicy Hatch Chili Chicken Soup. This dish seamlessly combines succulent chicken, vibrant Hatch chiles, and a medley of complementary ingredients to create a soup that is both invigorating and comforting.

Indulge in the comforting warmth of Spicy Hatch Chili Chicken Soup, a perfect dish for any season. This delicious soup combines tender chicken, fresh Hatch chiles, and a mix of flavorful ingredients to create a hearty meal that invigorates the senses. Whether you're looking for a cozy dinner or a nutritious option to share with loved ones, this recipe promises vibrant flavors and a delightful kick that will satisfy your cravings. Get ready to enjoy a bowl of pure comfort!

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Ingredients

1 lb boneless, skinless chicken breasts, diced into bite-sized pieces

2 cups fresh Hatch green chiles, roasted, peeled, and chopped (or canned if fresh are unavailable)

1 medium onion, finely diced

3 cloves garlic, minced

1 can (15 oz) diced tomatoes with green chiles, undrained

4 cups low-sodium chicken broth

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

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon cayenne pepper (adjust based on preferred spice level)

Salt and pepper to taste

2 tablespoons extra virgin olive oil

1 cup corn (fresh, frozen, or canned)

Juice of 1 fresh lime

Fresh cilantro, chopped, for garnish

1 ripe avocado, diced, for topping

Tortilla chips, for serving alongside

Instructions

Prep the Chicken: In a bowl, season the diced chicken with salt, pepper, and half of the ground cumin. Toss to coat the chicken evenly and set aside to allow the flavors to infuse.

Sauté Aromatics: In a large soup pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes or until the onion becomes translucent and soft. Stir in the minced garlic and cook for an additional minute, ensuring it doesn't burn.

Cook the Chicken: Increase the heat slightly and add the seasoned chicken to the pot. Cook for approximately 5-7 minutes, stirring occasionally, until the chicken is lightly browned and almost cooked through.

Add Chiles and Spices: Introduce the chopped Hatch chiles, the remaining cumin, smoked paprika, and cayenne pepper to the pot. Stir everything together, allowing the spices to toast for about 2-3 minutes, releasing their aromatic flavors.

Combine Ingredients: Carefully pour in the undrained diced tomatoes along with the chicken broth. Stir well and bring the mixture to a gentle simmer.

Incorporate Beans and Corn: Add the black beans and corn to the pot, mixing well to incorporate all the ingredients. Allow the soup to simmer for about 20 minutes, letting the flavors meld together and the chicken to become fully tender.

Adjust Seasoning: After simmering, taste the soup and adjust the seasoning with additional salt, pepper, or freshly squeezed lime juice to suit your preference.

Finish and Serve: Ladle the hot soup into bowls, garnishing each serving with a sprinkle of freshly chopped cilantro and diced avocado. Serve with tortilla chips on the side for a delightful crunch.

Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6

- Presentation Tips: For an appealing presentation, consider serving the soup in rustic bowls, adding a lime wedge on the edge of each bowl and arranging tortilla chips in a small basket alongside for guests to help themselves.