Hatch Green Chilie Soup Recipes

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HATCH GREEN CHILE CHICKEN STEW



Hatch Green Chile Chicken Stew image

Flavorful stew featuring roasted Hatch chile peppers blended with savory chicken and white beans in a warm, Southwestern-flavored spiced chicken broth.

Provided by Anecia Hero

Categories     Appetizer     Entree     Soup

Time 1h30m

Number Of Ingredients 18

2 lbs. chicken (about 2 lbs.) (, about 2 large chicken breasts; cooked and shredded; (use white or dark meat))
1 tablespoon oil (, canola or vegetable)
½ cup chopped sweet yellow onion
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 paprika (smoky) (for chicken seasoning)
2 teaspoons ground cumin (divided) (1 tsp. for chicken seasoning; 1 tsp. for broth)
2 teaspoons ground coriander (divided) (1 tsp. for chicken seasoning; 1 tsp. for broth)
1 teaspoon kosher salt (for chicken seasoning)
1 teaspoon minced garlic
2 dried bay leaves
juice from one small lime
salt and pepper to taste
garnish Cotija cheese, cilantro, avocado, sour cream ((optional))
1 teaspoon of each: ground cumin, ground coriander, smoky paprika, salt; Sprinke evenly over both sides of breast or over shredded deli chicken

Steps:

  • Lightly oil baking dish; preheat oven to 350ºF
  • Combine seasoning blend for the chicken in a small bowl and sprinkle evenly over the meat (see Recipe Notes below)
  • 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
  • Chop onions
  • Add chopped onions and roasted green chiles to food processor; pulse and set aside
  • Heat large stockpot with oil; add onion/green chile mixture and cumin seeds; cook on medium high heat for about 5 minutes
  • Reduce heat to medium and add chicken broth, garlic, 1 teaspoon ground cumin, 1 teaspoon ground coriander and salsa verde; cook for 5 minutes
  • Add shredded chicken and bay leaves to broth; reduce heat to low and allow to cook for 15 minutes
  • After 15 minutes, add canned white beans with their juice; cook additional 15 minutes; remove bay leaves; add salt and pepper to taste
  • Garnish with a squeeze of fresh lime juice, cilantro and Cotija cheese

Nutrition Facts : ServingSize 1 cup, Calories 388 kcal, Carbohydrate 6 g, Protein 29 g, Fat 26 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 113 mg, Sodium 1090 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 17 g

HATCH GREEN CHILIE SOUP



Hatch Green Chilie Soup image

Make and share this Hatch Green Chilie Soup recipe from Food.com.

Provided by drskyles1

Categories     Low Protein

Time 1h10m

Yield 8 , 8 serving(s)

Number Of Ingredients 9

2 1/2 lbs yukon gold potatoes
3 green chilies
1 sweet onion
4 cups half-and-half cream
1 cup sour cream
1/2 cup chicken soup base
sea salt
fresh cracked pepper
4 quarts water

Steps:

  • fire roast green chili peppers remove seeds skin and stems.
  • boil potatoes.reserve the potato water -- 4 quarts.
  • add chicken soup base bring to boil.
  • add some potato water to the blender.
  • then:.
  • potatoes, chili peppers, and sautted onions.
  • blend all ingredients.
  • make a rue/butter and flour.
  • add remaining potato water.
  • then sour cream and half and half.
  • simmer for 30 minute on low heat.
  • top with sun dried tomato slice, melted cheese and green onions.
  • add 1 cup roasted sweet corn if you desire -- .

Nutrition Facts : Calories 357.1, Fat 20.2, SaturatedFat 12.5, Cholesterol 57.4, Sodium 128.3, Carbohydrate 38, Fiber 3, Sugar 3, Protein 7.9

HATCH CHILI



Hatch Chili image

I've been making this Hatch green chili for years and it never fails to please!

Provided by james

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Pork Chili Recipes

Time 4h50m

Yield 8

Number Of Ingredients 11

1 pound Hatch chile peppers, halved and seeded
1 (3 pound) boneless pork roast, cubed
2 cups all-purpose flour
3 tablespoons salt, divided
3 tablespoons coarsely ground black pepper, divided
¼ cup vegetable oil
2 cups chicken stock
1 (15 ounce) can diced tomatoes with green chile peppers
1 large sweet onion, chopped
2 tablespoons ground cumin
3 cloves garlic

Steps:

  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place peppers with cut sides down onto the prepared baking sheet.
  • Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins; chop peppers into smaller pieces.
  • Place cubed pork in a resealable plastic bag; coat with flour, 2 tablespoons salt, and 2 tablespoons pepper. Heat oil in a skillet over medium heat. Cook pork in the hot oil until browned, 5 to 7 minutes. Transfer to a slow cooker set to High.
  • Add the Hatch chiles, remaining salt and pepper, chicken stock, diced tomatoes with peppers, onion, cumin, and garlic to the slow cooker. Mix and cover. Cook on High until pork is tender and flavors blend, about 4 hours.

Nutrition Facts : Calories 359.8 calories, Carbohydrate 35.5 g, Cholesterol 60.5 mg, Fat 12.5 g, Fiber 3.8 g, Protein 26.3 g, SaturatedFat 2.4 g, Sodium 3164.6 mg, Sugar 3.8 g

POTATO AND GREEN CHILE SOUP



Potato and Green Chile Soup image

This is a local take on a classic green chile potato soup. Can be garnished with sour cream, chives, green onions, bacon, etc.

Provided by Franny

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 1h5m

Yield 8

Number Of Ingredients 14

4 tablespoons salted butter
1 medium onion, chopped
1 clove garlic, minced, or more to taste
4 medium potatoes, peeled and cubed, or more to taste
⅓ cup all-purpose flour
2 cups beef broth
28 ounces canned roasted Hatch green chile peppers, diced
2 cups milk
½ teaspoon ground cumin
½ teaspoon dried Mexican oregano
½ teaspoon salt, or to taste
1 cup shredded Monterey Jack cheese
1 cup shredded Cheddar cheese
ground black pepper to taste

Steps:

  • Heat butter in a large Dutch oven or heavy-bottomed soup pot over medium heat until melted. Add onion; cook and stir until translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in potatoes and cook for 1 minute.
  • Sprinkle in flour and stir until smooth. Cook for 1 minute, stirring continuously, until browned but not burned. Slowly pour in broth and stir until well incorporated; bring to a simmer. Cover and cook, stirring every 15 minutes, until potatoes are tender, about 30 minutes. Be sure the soup does not boil.
  • Stir in chile peppers, milk, cumin, oregano, and salt. Bring to a simmer, then immediately remove from heat; do not allow to boil. Add Monterey Jack cheese and Cheddar cheese; stir until melted. Season with pepper and serve.

Nutrition Facts : Calories 343.1 calories, Carbohydrate 36.2 g, Cholesterol 47.5 mg, Fat 16.3 g, Fiber 5 g, Protein 14.9 g, SaturatedFat 10.2 g, Sodium 585.9 mg, Sugar 8.9 g

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