1. Home
  2. Recipes
  3. Chile Chicken Hatch

Green Chile Chicken Hatch

Featured in Soups & Stews.

We tried it on a chilly evening—everyone was hooked! The roasted chiles add a wonderful depth without overpowering heat. Sweet corn pops in the mix, and it all comes together in one pot in about an hour. Even my picky eaters cleaned their plates! It freezes well if you're meal-prepping. Tip: Swap hatch chiles for poblanos when out of season—it’s just as good.
Pin it Share it Send it Print it Jump To Recipe
A woman wearing an apron and smiling.
Updated on Mon, 07 Apr 2025 20:12:48 GMT
A close-up of a steaming bowl of chicken stew with corn, garnished with a lime wedge, avocado, and cilantro. Pin it
A close-up of a steaming bowl of chicken stew with corn, garnished with a lime wedge, avocado, and cilantro. | tasteofmoms.com

Snug Green Chile Chicken Soup

This green chile chicken soup packs shredded chicken, sweet corn and smoky hatch peppers into one heartwarming dish. I'm always amazed how it's ready in under an hour and makes my home smell incredible. It's just what you need when you're craving something hot and filling with a bit of spice.

What Makes This Green Chile Chicken Soup Special

The mix of fiery green peppers, zesty salsa verde and filling rice turns this soup into something you won't forget. It's so quick to put together but tastes like you've spent the whole day cooking it. And you can top it any way you want with fresh squeezed lime, sliced avocado or crunchy tortilla bits.

Ingredients You'll Want

  • Rotisserie chicken: Saves you tons of time.
  • Chicken broth: Forms our tasty foundation.
  • Spices: My special flavor combo.
  • Cilantro: For that perfect ending touch.
  • Lime juice: Gives that bright zing.
  • Hatch chiles: Flame-roasted for smoky goodness.
  • Salsa verde: Adds a zippy, tart flavor.
  • Rice: Makes it extra filling.
  • Corn: Brings a nice sweetness.

Let's Cook It Up

Make It Pretty
Finish with fresh cilantro and whatever toppings you love.
Rice Time
Cook until the rice gets nice and soft.
Add Your Protein
Mix in that chicken and let it drink up all those flavors.
Build Your Base
Toss in those chiles, broth and salsa verde, letting everything mingle.
Add Your Spices
Cook them in the pot to wake up their flavors.
Start With Flavor
Cook those onions and corn until they're fragrant and soft.

Storage Tips

This green chile chicken soup stays yummy in your fridge for a few days and can be frozen for up to two months without losing flavor. Want something more filling? Toss in some potatoes or black beans. Just add a bit more broth when you warm it up to keep it just right.

Cooking Tricks

Nothing beats fresh hatch chiles but the canned ones work in a hurry. Try using bone broth to make it richer. Don't forget those toppings - they transform each serving, whether you go for tangy sour cream, smooth avocado or crispy tortilla pieces.

A close-up of a bowl of chicken soup with corn, tomatoes, avocado, and cilantro, accompanied by lime wedges and a side of tortilla chips. Pin it
A close-up of a bowl of chicken soup with corn, tomatoes, avocado, and cilantro, accompanied by lime wedges and a side of tortilla chips. | tasteofmoms.com

Frequently Asked Questions

→ Can I use canned hatch chiles?

Sure! Two small cans (around 4 oz each) swap fine for about three fresh chiles.

→ How long does it last?

You can fridge it for 3-4 days or freeze it up to two months.

→ Can frozen corn work here?

Absolutely, frozen corn is just as good as fresh for this.

→ It’s thicker after storing—is that normal?

Rice absorbs liquid over time. Stir in broth as you reheat to balance it out.

→ How can I bring more heat?

Toss in extra hatch chiles or hot salsa verde for a spicier kick.

Chile Chicken Hatch

Comfort in a bowl, combining shredded chicken, smoky hatch chiles, corn, and rice in a deeply flavorful broth.

Prep Time
15 Minutes
Cook Time
45 Minutes
Total Time
60 Minutes
By: Ashley

Category: Soups & Stews

Difficulty: Intermediate

Cuisine: Mexican

Yield: 6 Servings (1 pot)

Dietary: Gluten-Free, Dairy-Free

Ingredients

01 2 tbsp olive oil.
02 1 cup corn (about 2 ears).
03 1 small yellow onion, chopped.
04 1 1/2 tsp cumin.
05 1 tbsp coriander.
06 1 clove garlic, minced.
07 1/4 tsp ground black pepper.
08 1/4 tsp paprika.
09 1/4 tsp salt.
10 16 oz jar of salsa verde.
11 3 roasted Hatch chilies, diced.
12 4 cups chicken stock.
13 1 cup water.
14 Juice from 1 lime.
15 1 whole rotisserie chicken, shredded.
16 1/2 cup uncooked white rice.
17 1 tbsp fresh cilantro, chopped.

Instructions

Step 01

Warm up olive oil, then toss in the onion and corn. Stir and cook for 6 minutes.

Step 02

Mix in the garlic. Let it cook for a minute, but keep stirring so it doesn’t burn.

Step 03

Sprinkle in paprika, cumin, black pepper, salt, and coriander. Cook for another minute, stirring constantly.

Step 04

Pour in salsa verde, chicken stock, lime juice, roasted chiles, and water. Turn up the heat until it starts to boil.

Step 05

Stir in chicken and cilantro. Lower the heat and let it simmer for 20 minutes.

Step 06

Throw in the rice and keep it cooking for 15 minutes until tender.

Notes

  1. Swap fresh chiles with canned ones if needed.
  2. Stays good in the fridge for 3-4 days.
  3. Can freeze for a couple of months.
  4. Add more stock while warming up if it’s too thick.

Tools You'll Need

  • A big Dutch oven or stock pot.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • None.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 159
  • Total Fat: 6 g
  • Total Carbohydrate: 22 g
  • Protein: 6 g