Tasty Hatch Chile Chicken Soup

Fall weather makes me crave soup more than anything else. There’s something about that first crisp day that has me digging through my recipe box for all my favorite soup recipes. But I don’t want just any soup – I want something with a little kick to warm me up from the inside out.

That’s where hatch chile chicken soup comes in. These chiles have the perfect amount of heat without being too spicy for the kids. I can make a big pot on Sunday and we’ll eat it all week long. The smoky flavor from the hatch chiles makes regular chicken soup seem boring.

Want something mild? Use less chiles. Prefer more heat? Add extra. I love how easy it is to adjust this recipe for whatever your family likes. Plus, it freezes great for those busy weeknights when nobody wants to cook.

What Kind of Hatch Green Chiles Should I Use?

Hatch green chiles are the star of this soup, and you’ll want to grab the canned variety for convenience and consistent flavor. These chiles come from the Hatch Valley in New Mexico and have a unique smoky, earthy taste that’s different from regular green chiles. You can usually find them in the Mexican food aisle of most grocery stores, and they come in mild, medium, and hot varieties depending on your heat preference. If you can’t find Hatch chiles specifically, regular canned green chiles will work as a substitute, though you’ll miss out on that distinctive Hatch flavor that makes this soup special.

Options for Substitutions

This soup is pretty forgiving when it comes to swaps, so here are some easy substitutions you can make:

• Hatch green chiles: If you can’t find canned hatch chiles, use poblano peppers (roasted and chopped) or regular canned green chiles. You could also try fresh jalapeños for more heat, but use less since they’re spicier.
• Salsa verde: No salsa verde? Make your own by blending tomatillos, jalapeños, onion, and cilantro, or substitute with regular green enchilada sauce. You can even use mild green salsa from a jar.
• Yukon gold potatoes: Red potatoes or russets work just fine here. If using russets, cut them a bit larger since they break down faster during cooking.
• Cooked chicken: Rotisserie chicken is perfect for this, but you can also use leftover turkey, pork, or even skip the meat entirely for a vegetarian version – just add some white beans for protein.
• Chicken broth: Vegetable broth works if you’re going meatless, and beef broth can work too, though it’ll change the flavor profile a bit.

Watch Out for These Mistakes While Cooking

The biggest mistake when making hatch chile chicken soup is not properly sautéing your onions and garlic first – they need at least 5-7 minutes to soften and develop flavor before adding other ingredients, or your soup will taste flat and one-dimensional.

Another common error is adding the lime juice too early in the cooking process, which can make the soup taste bitter and dull the bright citrus flavor you want – always add it at the very end, right before serving.

Don’t skip dicing your potatoes into uniform, bite-sized pieces (about ½ inch), as larger chunks won’t cook evenly and smaller pieces will turn to mush during the simmering process.

Finally, if you’re using leftover rotisserie chicken, add it during the last 10 minutes of cooking to warm it through without making it tough and stringy.

What to Serve With Hatch Chile Chicken Soup?

This soup is pretty hearty on its own, but I love serving it with warm flour tortillas or cornbread to soak up all that flavorful broth. You can also turn it into a more filling meal by adding some cooked rice or quinoa right into the bowl, which helps balance out the heat from the hatch chiles. A simple side of Mexican street corn or a fresh avocado salad with lime dressing pairs really nicely with the southwestern flavors. Don’t forget to set out plenty of the suggested garnishes like shredded cheese, sour cream, and crushed tortilla chips so everyone can customize their bowl just how they like it.

Storage Instructions

Refrigerate: This hatch chile chicken soup actually gets better after a day or two in the fridge! Store it in an airtight container for up to 4 days. The flavors really meld together nicely, making it perfect for meal prep. I like to portion it out in individual containers so I can grab lunch throughout the week.

Freeze: You can definitely freeze this soup for up to 3 months in freezer-safe containers or bags. Just remember that the potatoes might change texture slightly after freezing, but the flavor will still be amazing. Leave some room at the top of your containers since the soup will expand when frozen.

Warm Up: Reheat your soup gently on the stovetop over medium-low heat, stirring occasionally until heated through. If it seems too thick after storing, just add a splash of chicken broth or water to thin it out. You can also microwave individual portions, but I find the stovetop gives the best results for keeping everything evenly heated.

Preparation Time	10-15 minutes
Cooking Time	25-30 minutes
Total Time	35-45 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 70-80 g
• Fat: 40-50 g
• Carbohydrates: 60-70 g

Ingredients

For the soup:

• 3 tbsp olive oil
• 1 medium yellow onion, diced
• 5 garlic cloves, minced
• 2 yukon gold potatoes, diced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 1/2 tsp ground cumin
• 3 cans (4 oz each) diced hatch green chilies
• 1 cup salsa verde (choose hot, medium, or mild)
• 4 cups chicken stock
• 1/2 cup water
• Juice from 1 lime
• 2 cups cooked chicken, shredded

For serving:

• Shredded cheese
• Sour cream
• Fresh cilantro
• Tortilla chips

Step 1: Sauté the Onions, Garlic, and Potatoes

• 3 tbsp olive oil
• 1 medium yellow onion, diced
• 5 garlic cloves, minced
• 2 yukon gold potatoes, diced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 1/2 tsp ground cumin

Heat the olive oil in a large dutch oven over medium heat.

Add the diced onion and cook for 2-3 minutes until it starts to soften.

Next, add the minced garlic and diced Yukon gold potatoes.

Season the mixture with salt, black pepper, and ground cumin.

Continue cooking for 5 more minutes, stirring occasionally to prevent sticking.

I find that this extra time really deepens the flavor of the base.

Step 2: Add Chiles, Salsa Verde, and Liquids

• 3 cans (4 oz each) diced hatch green chilies
• 1 cup salsa verde (choose hot, medium, or mild)
• 4 cups chicken stock
• 1/2 cup water

Stir in the diced hatch green chiles, salsa verde, chicken stock, and water.

Mix everything together, bring the mixture to a boil, then reduce the heat and let it simmer gently for about 10 minutes.

This allows the flavors to meld and the potatoes to soften.

Step 3: Add Chicken and Lime Juice

• 2 cups cooked chicken, shredded
• juice from 1 lime

Add the shredded cooked chicken and lime juice to the dutch oven.

Stir to combine and let it continue to simmer for another 5-8 minutes, until the chicken is fully warmed through and the soup is flavorful.

For a brighter finish, I sometimes add a touch more lime juice at the end.

Step 4: Garnish and Serve

• shredded cheese
• sour cream
• fresh cilantro
• tortilla chips

Ladle the hot soup into bowls.

Top each serving with shredded cheese, a dollop of sour cream, a sprinkle of fresh cilantro, and a handful of tortilla chips as desired.

Serve immediately while hot.