Is there anything more comforting than a steaming bowl of chicken soup? Folks tend to gravitate towards it when they’re sick, but I believe this nourishing dish deserves a regular spot in the meal rotation. Just because it’s a classic doesn’t mean it has to be boring! This Hatch Chile Chicken soup is a fun twist that will have everyone coming back for a second bowl.
In this recipe we’ve skipped the noodles and subbed in hearty Yukon gold potatoes. They help bulk up the soup and soak up that delicious hatch chile flavor. A cup of salsa verde is also added to bump up the spice a notch. The heat of the salsa you choose will make a big difference in the final flavor, so pick the spice level appropriate for your family.
This soup comes together in just about half an hour, then it’s time to dig in! Top your bowl off with sour cream, cilantro, and tortilla chips for a little crunch. We love this zesty twist on chicken soup and hope you do too. Happy cooking!
Hatch Chile Chicken Soup
Ingredients
- 3 tablespoon olive oil
- 1 yellow onion, diced
- 5 cloves garlic, minced
- 2 yukon gold potatoes, diced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 ½ teaspoons cumin
- 3 (4 oz) cans hatch green chiles
- 1 cup salsa verde, hot, medium, or mild
- 4 cups chicken broth
- ½ cup water
- Juice of 1 lime
- 2 cups cooked shredded chicken
- Garnish: cheese, sour cream, cilantro, tortilla chips
Preparation
- Add olive oil to a large dutch oven over medium heat. Add onion and cook for 2-3 minutes, then add garlic and potatoes. Season with salt, pepper, and cumin and continue cooking for 5 more minutes.
- Add canned chiles, salsa, broth, and water. Bring to a boil and then simmer for about 10 minutes.
- Add chicken and lime juice and continue simmering for 5-8 more minutes.
- Serve hot and garnish as desired.
Recipe adapted from Lifemadesimplebakes.com
