Creamy Hatch Chile Chicken & Rice Soup
, 1 h
4 servings (main course) or 6 servings (appetizer)
A creamy soup of shredded chicken, roasted Hatch chiles, and rice in a cumin-spiced broth finished with lime and heavy cream.
| prepChar 3–5 Hatch chiles over gas flame, broiler, or grill until blackened (about 5 min), turning with tongs. | |||||||
| prepSteam chiles in a covered bowl for 10 min, then peel, seed to taste, and chop. | |||||||
| 2 boneless, skinless chicken breasts | Sear chicken until golden, set aside | Add broth & water, return chicken & chiles | Simmer partially covered, 15–18 min | Remove chicken, shred, keep soup simmering | Stir in lime juice & cream, simmer 2 min | Return shredded chicken, stir & adjust salt | Serve with cilantro & lime wedges |
| 3–5 roasted Hatch chiles, peeled, chopped, seeds removed for less heat | |||||||
| 2 tbsp olive oil | |||||||
| 1 medium onion, chopped | Melt butter, cook onion until soft | ||||||
| 3 cloves garlic, minced | Add garlic, spices & bay leaf, stir 30 sec | ||||||
| 1 tsp cumin | |||||||
| 1 tsp smoked paprika | |||||||
| ½ tsp oregano | |||||||
| 1 tsp ground coriander | |||||||
| 1 tbsp butter | |||||||
| 200 g white rice | Toast rice 1 min, coating in spices | ||||||
| 950 ml chicken broth | |||||||
| 475 ml water | |||||||
| 240 ml heavy cream | |||||||
| 1 lime, juiced (2 limes if extra for garnish) | |||||||
| Salt & black pepper to taste | |||||||
| 1 bay leaf | |||||||
| Fresh cilantro & lime wedges (garnish) | |||||||
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