There is nothing quite like a hot bowl of soup when the weather turns cold. In this episode of Fresh Chile Cookin’, Randy is back in the kitchen sharing one of his favorite comfort foods: Hatch Green Chile Chicken Vegetable Soup. This isn't just delicious. It is packed with nutrition. Randy reminds us that Green Chile has five times the Vitamin C of an orange. That makes this soup the perfect remedy for cold and flu season.
This recipe is more of a hardy stew than a thin soup. It is loaded with colorful vegetables, tender chicken, and that unmistakable New Mexico flavor. Randy also shares a brilliant tip about how to handle the chicken so it never gets dry or grainy. Grab your biggest pot and let’s get cookin’.
Ingredients
- 1 rotisserie chicken (deboned, meat set aside)
- 4–6 cups chicken broth (homemade or store-bought)
- 1 jar Fresh Green Chile Sauce (Puree) (approx. 2/3 jar for the pot)
- 2 cups yellow gold potatoes, cut in half or quarters
- 2 cups multicolored carrots, cut into chunks
- 1 yellow onion, chopped
- 2–3 Calabacita (or zucchini) squash, quartered
- 1 red bell pepper, chopped
- 3 stalks celery, chopped
- 1 tbsp Better Than Bouillon (Chicken flavor)
- Salt and black pepper to taste
- For Serving: Shredded cheese, sour cream, and extra Fresh Green Chile
Instructions
- Prep the Base: In a large pot, combine your chicken broth and about 2/3 of a jar of Fresh Green Chile Sauce (puree). Bring this mixture to a boil.
- Start the Hard Vegetables: Add the potatoes and carrots to the boiling broth first. These take the longest to cook. Let them boil for about 10 minutes until they start to soften.
- Add Soft Vegetables: Once the potatoes are getting tender, add the onion, squash, red bell pepper, and celery. Stir in the Better Than Bouillon, salt, and pepper. Cook for another 5 minutes until all vegetables are tender but not mushy.
- Prepare the Chicken: While the soup cooks, debone your rotisserie chicken. Randy’s Pro Tip: Do not add the chicken to the boiling pot. Boiling cooked chicken makes it grainy and dry. Keep the chicken meat separate and at room temperature.
- Assemble the Bowl: To serve, place a spoonful of Fresh Green Chile, some cheese, and sour cream in the bottom of a bowl. Add a generous portion of the chicken meat.
- Serve: Ladle the boiling hot vegetable soup directly over the chicken and garnishes. The heat of the broth will warm the chicken perfectly without overcooking it.
This soup is a beautiful way to enjoy the harvest. It is colorful, healthy, and features that 575 area code flavor we all love. Whether you are fighting a cold or just want a cozy dinner, this Hatch Green Chile soup will cure what ails you.
About The Fresh Chile Cookin’ Cookbook
The Fresh Chile Cookin’ Cookbook features recipes shared by our amazing community of Hatch Chile fans. Join the Fresh Chile Cookin’ Facebook group to submit your own recipe and be featured in the next edition!