Chicken and Hatch Chile Stew

I like to think of this warm & cozy chicken and hatch chile stew as the perfect rainy day meal! We’ve had a few cold spells over the past few weeks, but the weather is still in the 80’s and 90’s. I’m dying guys. I want it to be sweater/boot/hot cocoa weather already! ????☕️???? Who’s with me?!

Chicken and Hatch Chile Stew

So when it stormed the other day we headed to the store, grabbed a rotisserie chicken and made a huge pot of this stew! I don’t know about you, but I love when it’s hatch chile season. Our local grocery store roasts them and sells them along with all of their hatch chile goodies and I can’t ever seem to get enough (watch out because next year I’m gonna make a killer loaf of bread with them in it)! I chopped some of ours up and added them to the chile verde base, which added a nice little kick. Normally I don’t think of them as being very spicy (the canned ones are very mild) but the fresh ones were amazing!!????????

Chicken and Hatch Chile Stew

I couldn’t help but go back for seconds. I needed more!! Seriously though, we licked our bowls clean! My husband loved the addition of the rice and so did I (I contemplated adding beans but then thought… that’s basically this soup), it made it a bit more hearty and filling. Plus I didn’t feel like I had to make anything else to go along with it (I just sliced up some fruit and a threw together a side salad). Of course if you want to, I’d highly suggest my buttermilk cornbread– it’s the best!

Chicken and Hatch Chile Stew

Next time you’re at the store, grab a rotisserie chicken, some corn, chile verde & hatch chiles and make this stew! You won’t regret it, I promise!

5.0 from 8 reviews
Chicken and Hatch Chile Stew
 
Prep time
Cook time
Total time
 
This bold & flavorful chicken and hatch chile stew is ready to go in just 1 hour! It's loaded with shredded chicken, fresh corn, rice and of course, hatch chiles!
Author:
Yield: 4-6 servings
Ingredients
  • 2 tbsp. olive oil
  • 1 small yellow onion, diced
  • 1 c. fresh corn (from about 2 ears)*
  • 4 cloves garlic, minced
  • 1 tbsp. coriander
  • 1½ tsp. ground cumin
  • ¼ tsp. paprika
  • ¼ tsp. salt
  • ¼ tsp. ground black pepper
  • 3 fire roasted Hatch chiles, seeds removed and diced**
  • 1 (16-oz.) jar salsa verde (I used Guy Fieri's)
  • 4 c. low-sodium chicken stock
  • 1 c. water
  • 1 lime, juiced
  • 1 small rotisserie chicken, pulled
  • 1 tbsp. fresh cilantro, chopped
  • ½ c. long-grain white rice

  • Optional garnishes:
  • Lime wedges
  • Avocado chunks
  • Cilantro
  • Crispy tortilla strips
  • Sour Cream
Directions
  1. In a large large stock pot or Dutch oven set over medium heat, heat the olive oil. When the oil is hot, add the onion and corn, cook until fragrant, about 6 minutes. Add the garlic and cook for 1 minute, then sprinkle in the coriander, cumin, paprika, salt and pepper and continue stirring/cooking for an additional minute or so.
  2. Add the hatch chiles, salsa verde, chicken stock, water and lime juice. Turn the heat up and bring the mixture to a boil. Add the chicken and cilantro, simmer for 20 minutes. Pour in the rice, cook until tender, about 15 minutes or so. Garnish and serve immediately.
Notes
*About 1 c. fresh-frozen corn
**About 2 (4-oz.) cans


Recipe source: Life Made Simple