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!

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Chicken and Hatch Chile Stew Recipe

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!
4.72 from 64 votes
Pin Rate
Course: Soups
Cuisine: American
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr
Servings: 6 servings
Calories: 158kcal
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Ingredients

  • 2 tbsp olive oil
  • 1 small yellow onion - diced
  • 1 cup corn - (from about 2 ears)*
  • 4 cloves garlic - minced
  • 1 tbsp coriander
  • 1 1/2 tsp ground cumin
  • 1/4 tsp paprika
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper
  • 3 Hatch chiles - (fire roasted), seeds removed and diced**
  • 1 (16 oz) jar salsa verde
  • 4 cup low-sodium chicken broth
  • 1 cup water
  • 1 lime - juiced
  • 1 small rotisserie chicken - pulled
  • 1 tbsp fresh cilantro - chopped
  • 1/2 cup long grain white rice
Optional Garnish
  • lime wedges
  • avocado chunks
  • cilantro
  • tortilla strips
  • sour cream

Instructions

  • 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.
  • 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

Nutrition

Serving: 6g | Calories: 158kcal | Carbohydrates: 22g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Sodium: 156mg | Potassium: 277mg | Fiber: 1g | Sugar: 2g | Vitamin A: 110IU | Vitamin C: 8mg | Calcium: 29mg | Iron: 1mg

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About the Author

Natalie

Wife, mother, baker and photographer. Recipe developer & author of Life Made Simple. A self-professed peanut butter lover and fond of anything that involves pumpkin, cookie dough, or sprinkles

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Comments:

  1. This recipe looks amazing! Found this recipe and you through Pinterest (be still my heart) and I’m in love with your site. Easy to read and easy to understand. Like you, I am a self-taught cook/baker and have learned most from my mom. I look forward to making lots from your site starting with chicken and hatch chile soup. Thanks!

  2. Would using Barley or Wild Rice boost this recipe for you or anyone else ?

    In my Pork Green Chile, I’ve used Mexical corn from Kuners.

    1. Those would both work! Our toddler doesn’t like the texture of either so I generally don’t use them in the main dish, but they’d be really good in this. And yes, any corn will do, hominy would be good too when fresh corn is out of season.

  3. We made this for dinner this weekend. It was so good. Thanks for the recipe. We will make it again, it was so easy. 🙂

  4. Thank you for mentioning Hatch Green Chile. We would love to send you a free box of our Hatch Green Chile to say thank you. If you’re interested, please send me an email with your heat preference.

    1. Do you still have Hatch Green Chile’s that you are willing to give away?  If so, I would like to try them.  Thx, -Jason-

    1. I always use Hatch green chilies when cooking Mexican food.
      This recipe was grandiose. Everyone in the family loved it.
      Gave a bowl to widow across the street and she enjoyed very much.

  5. This recipe was a big hit at mi casa!!! My boys were actually fussin’ to get the last drop! So good… thanks for sharing????????????????

  6. Thanks for sharing your recipe! I made it today pretty much as written and it was EXCELLENT. I live in the Midwest and always scour the markets in August for Hatch chilies. If they’d roast them for me too, I’d be i heaven! Thanks again!

  7. The first time I made this I made it as written. Hatch chilies were in season & the ones I used turned out to be quite spicy,even for me. Husband would not eat it. I still loved it. Tonight used chicken thigh meat,bite size pieces browned. Then used drippings to sauté onions,corn & garlic. Replaced rice with pre-cooked farrow. Used canned diced chilies. Awesome-can’t wait for breakfast so I can eat more!!

  8. Used left over Thanksgiving turkey and stock from turkey. Otherwise used exact recipe. Was OMG delicious. Love hatch chills. …thanks

  9. So amazing, I made my own salsa verde instead of buying it , I’ve made this twice my husband just loves it,  thank you so much for sharing this recipe.

  10. Hi! I made this and majority of the broth is gone. Do you know why this could have occurred? Maybe the rice? Did you rinse the rice prior to putting it in?

  11. Loved the flavors in this soup, a little spicy but that’s ok in my book. The spices paired great with the hint of lime in the broth. I used trader Joe’s frozen hatch chilis since I can’t get fresh ones right now and it was still stellar. I also cooked the rice before hand just to cut cook time since I knew it would be a late night for me at work, tossed it in at the end. My husband is going to go berserk, he loves hot spicy food. Great recipe, thank you

  12. Could you make this in the crock pot? Plus, what about using pork? My fiancé is allergic to chicken/poultry, so, substituting things would be a must. 

  13. Hi, I am writing from New Mexico. Hatch is a staple here. We like to bring home whole roasted chilies from the grocery store where they roast them in a large roaster in the parking lot while you wait. We freeze batches for later use. I made your stew with turkey [boiled the carcass from T-Giving]. Awesome!

  14. This was absolutely delicious. I used rwo cups of frozen mixed vegetables because that was what I had on hand. Also added a few dashes of worcestershire sauce and soy sauce based upon similar recipes I had read. Also thickened with a slurry made of one cup milk and one half cup flour. Added already cooked rice and let everything simmer. Incredible depth of flavor. This is a keeper!

  15. Made this yesterday with homemade chicken stock and Hatch green chiles I had roasted and froze this past summer. It was so good. My son and I devoured a bowl and came back for more. As with most stews I know this will be even better the second day. Can’t wait till lunch!!

    1. Hi Betty, unfortunately I am not familiar with the weight watchers program. I do not supply nutritional information because ingredients vary depending on what specific brand you use. I’m sure there’s a calculator online you could plug the recipe into to help. Thanks for stopping by- I hope you’ll give it a try 🙂

  16. Just made this and oh my gosh … yummmmmm! Will be printing and adding to my cache of keepers. I did make a few slight changes … I replaced the corn with hominy and replaced the rice with diced potato. Just my personal preferences.
    Thank you fr the fabulous recipe!
    ELJ

  17. Made this tonight! Beyond amazing! I added zucchini and a little more rice, the salsa verde I used was spicier and it turned out soooo good! I topped it with avocado, lime and cilantro and it was perfect!!!

  18. Loved this soo tasty!!! Will be making A lot in winter right now it is 100 plus degrees but the soup was so good I made it twice in a week just craved the great flavors and it being August I bought the Hatch chili’s and was looking for some good recipes. This is a real keeper.

  19. Going to try this for a Sunday School class party. I purchased and processed 25# of roasted Hatch Green Chilis a couple of months ago and I am always looking for a new way to use their amazing flavor. 

  20. I didn’t have fresh corn so I decided to used canned instead.  I accidentally opened creamed corn and decided to add it in with a can of sweet corn.  It is so amazing.  It made this delicious soup creamier.  I will definitely make this again.  Thank you so much.

  21. Does the rice need to be pre-cooked before adding to the stew? Please reply! I am making this for the first time for a potluck at my office. It’s a new job and I want to impress! Thanks!!

  22. Made this on a snow day, and what a treat! Since we couldn’t get to the grocery store, I used 2 cans of Costco chicken and a can of corn. Luckily, I still had some Hatch chile in the freezer, and a jar of green salsa in the pantry. Everyone wanted a second helping. Thanks!

    1. This was absolutely delicious! I substituted quinoa for rice & added zucchini.  Big hit & definitely 5 stars!  I lived in New Mexico & this brought back fond memories. Thank you!

  23. This is excellent! Since I couldn’t get Hatch chilis I roasted some Anaheim chilis and they are a great substitution. I also added some great northern beans instead of the rice. This is definitely a keeper. The spice is spot on. Yummo!!

  24. This recipe is outstanding! So tasty and so quick and easy. With jarred hatch chiles, it basically becomes a dump-and-cook meal, except for some quick chopping onions and shredding. This is going to be in my year-round rotation.

  25. This stew was so good. I did it in the instant pot. I did it on manual for 10 minutes with a 10 minutes natural release. It turned out perfect. I live in New Mexico. New Mexico is known for there hatch chili’s. Is that where you live? Cause this recipe is great, thank you. Kim

  26. I’ve made this recipe several times and it’s always a crowd pleaser. I usually use a rotisserie chicken and while they vary in size, I find that using one, to one and a quarter pound of the meat will suffice. This last time I made it I couldn’t find Hatch green chiles. I substituted a small can of jalapeño instead. It provided the heat but didn’t have quite depth of flavor of the Hatch Chile.

  27. This recipe looks amazing, so I’ve decided to make it.  First question…WHAT is a Hatch chili? I looked at fresh and canned chili’s in 3 grocery stores (Central CA) and I can’t find it…and we have a lot of chili’s here.  Is it a brand? Or an actual variety of green chili? Is an Anaheim pepper similar?  I’m hoping Ortega brand roasted whole green chili’s are similar.  That’s what I decided to try this with.
    Second, the recipe calls for both coriander and cilantro…isn’t that the same thing? Do you mean coriander seeds? Or just the leaves of the plant dried? Why am I so confused? 
    Thanks everyone!

    1. Hi Diana, Hatch are green chiles, specifically grown in and around Hatch New Mexico. We live in Utah, so our grocery stores would get bundles of them and roast them in the late summer. Fresh are always wonderful, but the canned green chiles will work just fine! Yes, this recipe calls for ground coriander and fresh chopped cilantro.

  28. I live in Arkansas and I prepared this last night and it was a HIT!!! Paired well with cornbread. I used The Authentic New Mexican Hatch Chile(went to NM for it) , tomatillo verde salsa from krogers and cooked some chicken thighs instead. Came out perfect. Thanks for sharing the recipe.

  29. I always use Hatch green chilies when cooking Mexican food.
    This recipe was grandiose. Everyone in the family loved it.
    Gave a bowl to widow across the street and she enjoyed very much.

  30. This recipe is excellent except for the coriander. Must be a personal preference but the coriander just didn’t taste good to me. So I will definitely make this again but will completely omit the coriander. Like some of the others, I added diced potato. Great job.

  31. 5 stars
    Made this last night for guests and it was amazing.  Everyone raves over it.  You just gotta love hatch chilies.  Thanks for the recipe.  Julia

  32. 5 stars
    Great recipe. I used frozen hatch chiles and a jar of green hatch Chile salsa from Costco, turned out great. Plan to make another batch soon

  33. 5 stars
    This stew is amazing!!  I added a can of white northern beans as well.   Thanks for this delicious recipe.  I look forward to trying many of your other recipes!  

  34. 5 stars
    AMAZING!!! I was lucky enough to visit a friend in Albuquerque NM during the beginning of hatch pepper season. I bought a huge bag of fire roasted hatch peppers from the farmers market. What a treasure these little chili’s are!!! I made this recipe, and it was so easy and full of flavor! I topped the stew with a dollop of sour cream and tortilla strips. My family loved it!

    1. That’s awesome! I am glad you found this recipe to try with them. Thank you for letting me know!

  35. 5 stars
    Incredible recipe. Obviously an incredible cook, with precise, professional,  recipe knowledge. This is our family “go to” each and every Hatch Chile season. We live in SoCal, so the Chile season is a big deal here,, in Long Beach. Thank you so much for your expertise!!!!💖

  36. 5 stars
    Awesome. I followed it exactly… my fresh hatch chiles were some red and some green and some turning. Medium spice chiles. Dollop of sour cream on top cooled it nicely. Thanks for the great recipe. Bought these peppers driving past the farmers market in New Mexico and had no idea what to make when I got back here to CT.

  37. 5 stars
    I absolutely love this stew! I’ve made it multiple times…. I’m counting macros now, and noticed that the recipe says only 6 grams protein…. is that correct?

  38. 5 stars
    Delicious! I love any excuse to use hatch chili’s. So many flavor treats in this stew. My husband and I loved it garnished with sour cream, chopped cilantro and avocado. Yum!

  39. 5 stars
    This soup in amazing!   I added a two carrots as I had a few to use up which added a splash of color.   I make it almost monthly.  So good!  

  40. 5 stars
    Thanks for the recipe, it comes out really well.  Used all the meat from a small-ish rotisserie chicken.  We had frozen roasted Hatch chiles.  I used frozen corn as fresh corn season here is done.  Our salsa verde jar had some jalapeno in it so between the (medium hot) Hatch chiles and the salsa it was spicy!  But we liked it that way!  Everything else was the same.  Since the green salsa was kind of liquidy, I wish I had waited to add the cup of water to see how thick the stew was getting.  But I added a couple of tablespoons of flour later on and we used wild rice which also sopped up some liquid.  

    I sauteed the onion and corn ahead and then added all the ingredients (except the rice) to our slow cooker.  We kept it on low for probably about 6 hours – then turned it up to high and added the rice for about 30 minutes.  Yummy!  Will make again and probably use leftover turkey this way too.  As it turned out it was a warm day (I was counting on a cold November day!) but it’s going to get colder soon.  Perfect fall/winter stew dish.

    1. Beans would be great & using vegetable broth, instead of chicken. You could really add what you like 😉

  41. 5 stars
    This is a really good recipe. We thought the rice sounded a little odd, so we swapped in pinto beans and they worked great. I put in more onion than what the recipe called for so will cut back on the onions next time – kids thought they were a bit much. Overall – delicious!

  42. The taste is great and I will make it again. However, next time I will make a separate pot of rice and serve soup/stew over the rice individually instead of cooking rice in the stew. Or use a substitution that won’t get mushy. If the soup is not all eaten at that time, the rice becomes mushy and unappetizing.

    1. Keeping the grain element separate is a great way to control the final texture you prefer. Thanks for trying the recipe.

  43. 5 stars
    This was delicious! My picky son even loved it. The hatch chiles I got we’re on the spicy side. I would definitely make again and use poblanos if I can’t find hatch.