This soup features the flavors of New Mexico - roasted Hatch green chiles and white beans blended with perfectly seasoned chicken nestled in a savory Southwestern-flavored broth!
Not too spicy, ready in 30-minutes and there's no roasting involved!
If you've ever been to New Mexico, then you understand the popularity (and almost snobbery) of The Hatch Chile Pepper.
You'll find it on every restaurant menu in some form--hatch chile stew (often with pork), hatch chile sauce and hatch chile dips and dressings.
What is a Hatch Chile Pepper?
A Hatch pepper is an elongated green pepper that is native to New Mexico.
It resembles an Anaheim pepper and is grown in the southernmost region of New Mexico called the Hatch Valley, which is just north of Las Cruces and way south of Albuquerque.
Authentic Hatch chiles are relatively mild on the Scoville Index, but once in awhile, you might get one that's hotter than the others.
You'll love this recipe!
- Quick and Easy - bake the chicken and the soup is ready in 30-minutes!
- No roasting involved - this recipe uses jarred or canned certified roasted Hatch chiles
- Flavorful - nice roasted chile flavor, but not too spicy
- Affordable - chicken thighs, canned beans, broth are all pretty inexpensive and this goes a long way
- Healthy - beans contain a ton of soluble fiber and the chiles provide antioxidants!
Here's what you'll need:
- Chicken (white or dark), canned white beans, ground cumin, ground coriander, smoky paprika, minced garlic, onion, lime, chicken broth
- Two key ingredients: Roasted Certified Hatch Chiles (from a jar) and Roasted Salsa Verde, also from a jar
- Garnish - chopped cilantro and Cotija cheese (a white Mexican crumbling cheese) and a slice of avocado
I like the Santa Fe Ole brand of roasted green chiles. You can buy them online or at The Fresh Market and Whole Foods Markets in just about every state.
As for the Roasted Salsa Verde (also known as tomatillo sauce), I like the Herdez brand. You can find this salsa brand at most retailers like Walmart and Target.
How to make it:
This recipe uses 2 large seasoned baked chicken breasts, (you can use a combination of breasts and thighs if you prefer), and yields about 6 cups of soup. Once the chicken is done, the soup itself is ready in 30-minutes.
- Pulse jarred roasted green chiles and chopped onion in food processor
- In a large stockpot, add oil and the onion/ pepper puree and cumin seeds; cook on medium high heat until onions are soft (about 5 minutes)
- Add garlic, salsa verde, broth, seasonings and shredded chicken
- Add white beans with their juice to stockpot
- Add bay leaves and turn heat to simmer; allow to simmer for an additional 15 minutes; remove bay leaves, add a squeeze of fresh lime juice to the soup; garnish with cilantro, Cotija cheese and/or avocado/chopped jalapeno/sour cream and serve
Lightly season the chicken with; salt, pepper, ground cumin, ground coriander and smoky paprika, then cover and bake at 350ºF until the internal temperature is 165ºF.
Meanwhile, prepare the soup.
How to identify authentic jarred Hatch chiles
Authentic Hatch chiles are trademarked and certified by The Hatch Chile Association. The ivy-league of chiles got tired of "copycats" claiming to be "Hatch" and sought legal trademark protection.
Look for this certification logo printed on the jar or can.
Even the yellow and green "Hatch™ brand" green chiles cannot claim its chiles are "Hatch." That's how serious the New Mexican Hatch growers are about their precious chile peppers, and rightfully so.
Substitutions for Roasted Hatch Chiles and Roasted Salsa Verde
If you cannot find either of these key ingredients, substitute the roasted chiles with diced green chiles and use the regular salsa verde. The green chile soup flavor will not taste as "roasted" but it will still be delicious!
If you find the roasted green chiles a bit too spicy for you, add a dollop of sour cream to the soup. Dairy always reduces the heat in spicy dishes.
This soup can easily be formulated for vegans and vegetarians.
- Substitute vegetable broth for chicken broth
- Instead of chicken, add corn, black beans or a cup of prepared rice to the broth.
- Homemade guacamole
- Mexican food favorites
- Texas Chili
- Chicken Tortilla Soup
- Tex-Mex Sour Cream Sauce
- Red Enchilada Sauce
- Easy Authentic Mexican Rice
- Restaurant-quality Canned Refried Beans
- Slow Cooker Adobo Chicken
If you make this recipe, please scroll down and leave a comment and rating! I love to hear from you! Thank you!
Roasted Hatch Chile Chicken Soup
- Food Processor
- 2 lbs. chicken , about 2 large chicken breasts; cooked and shredded; (use white or dark meat)
- 1 tablespoon oil , canola or vegetable
- ½ cup sweet yellow onion , chopped
- 4 cups chicken broth
- 1½ cups Roasted Green Chiles (I like Santa Fe Ole brand of roasted Hatch chiles)
- 1 cup Roasted Salsa Verde (Herdez brand or other)
- 2 15.8 oz. canned white beans with juice ; do not drain; use (Great White Northern, White Kidney or Cannellini beans)
- 1 teaspoon cumin seed
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon minced garlic
- 2 bay leaves
- juice from one small lime
- salt and pepper to taste
- garnish Cotija cheese, cilantro, avocado, sour cream (optional)
Seasoning Blend for Chicken
- 1 tablespoon of each: ground cumin, ground coriander, smoky paprika, salt; Sprinke evenly over both sides of breast
Prepare the Chicken
- Lightly oil baking dish; preheat oven to 350ºF
- Combine seasoning blend for the chicken in a small bowl and sprinkle evenly over the meat1 tablespoon of each: ground cumin, ground coriander, smoky paprika, salt; Sprinke evenly over both sides of breast
- Place in a lightly oiled baking dish; cover with foil and bake until it reaches an internal temperature of 165º F (this usually takes about 45 minutes--depending upon your oven)
- Once it's done, shred and set aside
Prepare the Soup Broth
- Chop onions
- Add chopped onions and roasted green chiles to food processor; pulse and set aside½ cup sweet yellow onion, 1½ cups Roasted Green Chiles
- Heat large stockpot with oil; add onion/green chile mixture and cumin seeds; cook on medium high heat for about 5 minutes1 tablespoon oil, 1 teaspoon cumin seed
- Reduce heat to medium and add garlic, ground cumin, ground coriander, chicken broth and salsa verde; cook for 5 minutes4 cups chicken broth, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon minced garlic, 1 cup Roasted Salsa Verde
- Add shredded chicken and bay leaves to broth; reduce heat to low and allow to cook for 15 minutes2 lbs. chicken, 2 bay leaves
- After 15 minutes, add canned white beans with their juice; cook additional 15 minutes; remove bay leaves; add salt and pepper to taste2 15.8 oz. canned white beans with juice, salt and pepper to taste
- Garnish with a squeeze of fresh lime juice, cilantro and Cotija cheesejuice from one small lime, garnish Cotija cheese, cilantro, avocado, sour cream
- Place chicken and all ingredients into slow cooker. Make sure there is enough water or broth to cover the chicken completely.
- If you cannot find either of these key ingredients, substitute the roasted chile peppers with diced green chiles and use the regular salsa verde. The soup flavor will not taste as "roasty" but it will still be delicious!
- If you find the roasted chile peppers a bit too spicy for you, add a dollop of sour cream to the soup. Dairy always reduces the heat in spicy dishes.