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There’s something undeniably comforting about a warm bowl of chicken soup. It evokes memories of family gatherings, cozy evenings, and the simple joys of home-cooked meals. But what if we could elevate this classic dish with a bold twist? Enter Spicy Hatch Chili Chicken Soup—a delightful fusion of tradition and heat that will tantalize your taste buds and warm your soul. This soup not only offers the beloved comfort of chicken soup but also introduces the unique flavor profile of Hatch green chiles, which add a delightful kick and depth to each spoonful.

Hatch Chili Chicken Soup

Warm up your evenings with this Spicy Hatch Chili Chicken Soup, a comforting twist on a classic favorite. This delicious recipe features tender chicken and the unique flavors of Hatch green chiles, adding a delightful kick to every spoonful. Packed with nutritious ingredients like black beans, corn, and fresh vegetables, this soup is as wholesome as it is hearty. Perfect for chilly days or cozy gatherings, it's sure to become a family favorite! Enjoy the warmth and flavor that brings everyone together around the table.
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Ingredients
  

1 lb boneless, skinless chicken breasts, diced

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

1 medium onion, diced

3 cloves garlic, minced

1 can (15 oz) diced tomatoes with green chiles

4 cups chicken broth

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

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon cayenne pepper (adjust for spice tolerance)

Salt and pepper to taste

2 tablespoons olive oil

1 cup corn (fresh, frozen, or canned)

Juice of 1 lime

Fresh cilantro for garnish

Avocado, diced, for garnish

Tortilla chips for serving

Instructions
 

Prep the Chicken: Season the diced chicken with salt, pepper, and half the cumin. Set aside.

    Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add diced onion and sauté for about 5 minutes until translucent. Stir in minced garlic and cook for another minute until fragrant.

      Cook the Chicken: Add the seasoned chicken to the pot, cooking for about 5-7 minutes until the chicken is lightly browned and nearly cooked through.

        Add Chiles and Spices: Stir in the chopped Hatch chiles, remaining cumin, smoked paprika, and cayenne pepper. Cook for an additional 2-3 minutes to toast the spices.

          Combine Ingredients: Pour in the diced tomatoes with their juices and chicken broth. Bring the mixture to a simmer.

            Add Beans and Corn: Add the black beans and corn, stirring well to combine. Let the soup simmer for about 20 minutes, allowing flavors to meld and the chicken to fully tenderize.

              Adjust Seasoning: Taste the soup and adjust seasoning with more salt, pepper, or lime juice as needed.

                Finish and Serve: Serve hot, garnished with fresh cilantro and diced avocado. Offer tortilla chips on the side for added crunch.

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