Only eight weeks out of the year—ten if it’s really warm—are dedicated to the growing season for hatch chiles. In 25-pound boxes, our neighborhood markets roast and market them. Purchasing 50 pounds annually, we package and freeze them. This delicious Hatch chile chicken meal can be eaten by itself, with rice, or in tortillas.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 30 mins |
| Total Time: | 1 hr 45 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 quarts water
- 8 skinless, boneless chicken breast halves
- ½ teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 2 tablespoons dried parsley
- 1 tablespoon onion powder
- 5 cubes chicken bouillon
- 3 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, chopped
- 1 (16 ounce) jar chunky salsa
- 2 (14.5 ounce) cans peeled and diced tomatoes
- 1 (14.5 ounce) can whole peeled tomatoes
- 1 (10.75 ounce) can condensed tomato soup
- 3 tablespoons chili powder
- 1 (15 ounce) can whole kernel corn, drained
- 2 (16 ounce) cans chili beans, undrained
- 1 (8 ounce) container sour cream
Instructions
- In a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes. Bring to a boil, then reduce heat and simmer 1 hour, or until chicken juices run clear. Remove chicken, reserve broth. Shred chicken.
- In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. Stir in salsa, diced tomatoes, whole tomatoes, tomato soup, chili powder, corn, chili beans, sour cream, shredded chicken and 5 cups broth. Simmer 30 minutes.
Nutrition Facts
| Calories | 473 kcal |
| Carbohydrate | 50 g |
| Cholesterol | 82 mg |
| Dietary Fiber | 10 g |
| Protein | 40 g |
| Saturated Fat | 5 g |
| Sodium | 2436 mg |
| Sugars | 15 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
Very good soup! One of our favorite!
I discovered this recipe years ago and it has been in my rotation ever since. Sometimes I start from scratch and sometimes I use precooked chicken (rotisserie) and shred it. The corn I leave out about half the time. Other than that, this is a great recipe that all 3 of my kids and my hubs eat! Total win
Our absolute favorite soup. It is a fan favorite when we are camping with friends. I add an extra can of corn and we eat it with tortillas. It isn’t spicy for us, but it explodes with flavor! Absolutely delicious!
This soup is super yummy! It almost tastes like a chicken chili, but MUCH better. I cut the recipe in half and seriously…half made more than 8 servings. This one is a saver!
Made in crockpot and tried to half the recipe – 1.5 lb chicken breast, but could use up to 2 lbs. 2 cans petite diced tomatoes, 1/2 jar medium salsa, 1 can tomato soup, can of chili beans, 1 can of chicken broth (instead of water and chicken boullion), kept spices as noted. After 8 hours, shredded chicken, added in cup of frozen corn and can of rinsed black beans. Served in bowls with sour cream on top, tortilla chips. Delicious!
I used chicken thighs and sautéed them first with onion and added everything else in the recipe and this deserved 5 stars in my
I did it one pot sautéed the onion and garlic then added everything else it just takes 20 mins then, delicious
Great! I cooked in a crock pot. Cut everything in half for two people.
Loved it! I didn’t need quite as much chicken or the can of whole tomatoes. We’ll definitely be making this one again.
Soup was great!! Next time I will omit the whole tomatoes and just use diced.
Okay. This recipe would be kind of bland without the following changes. It’s pretty good, but it will be great with the following: 1. I boiled my own whole chicken and made my own broth. I still used about the equivalent amount of meet. You can judge as you go. 2. I kept all the ingredients and added them in Step 2. 3. 4 tablespoons of chili powder, not 3 4. + 1/4 cup of brown sugar 5. + 1 tablespoon of dried basil 6. Simmer for 70 minutes, not 30.
Easy and good. I erroneously had a full turkey breast not a half. Rather than main turkey tetrazzini with the left over I made this. My wife loved it. I followed the recipe except for the whole tomatoes as the pot was pretty full. I won’t make so much next time but its mice to have some in the freezer. A keeper recipe.
Excellent soup. Used kidney beans since I had some. Very tasty, just the right amount of spiciness. I canned some to have through the winter, just opened my last jar. Will definitely make again.
I’ve made this several times and it’s always a hit. Freezes well too. Definitely on my go to list. Thank you!
This is a great recipe that we’ve made many times. It’s very filling and tasty. You can make as mild or hot as you want by the salsa you use or add some hot sauce if you like it even hotter. One of our favorites for sure! It freezes really well so leftovers go into portioned size freezer containers that I can simply take out as few or as many as needed and reheat on the stove.
This recipe is a keeper! Ample and delicious even with adjustments.
I made it exactly like the recipe. It was amazing. Outstanding.
Awesome recipe!!
This soup made me look good! Simply delicious
We liked it. It wasn’t very spicy. Next time I will add a jalapeno pepper.
This was excellent! I did , however , add one thing. After it was done I added 2 cups shredded Colby jack cheese and cooked and stirred till melted. I topped each bowl with French fried onion rings.