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Hatch Green Chile Chicken Soup

Hatch Green Chile Chicken Soup

Cook Time

90 mins

Cooking Method

Roasting

Cuisine

Mexican

Difficulty

Easy

Prep Time

45 mins

Servings

2

Hatch Green Chile Chicken Soup

Ingredients

3 Chicken Breast
2 cups Chicken Broth
3 Ears of Corn
3 – 4 Garlic Cloves, Peeled
5 – 6 Hatch Chiles
Optional: cotija cheese, cilantro, tortilla strips, etc
1 Small Red Onion, Quartered
1 Small Yellow Onion, Quartered
2 tsp Smokey Spicy Sweet Hot Rub
1 cup Sour Cream

Cooking Instructions

What are Hatch Green Chiles

The pride of Southwestern cuisine, Hatch Chiles are grown in a region of New Mexico where the locals claim the soil is unlike anywhere else. The result is a slightly sweet and smoky pepper that gives off a mouthwatering aroma when roasted or smoked on a pellet grill.

How to Roast Hatch Green Chiles

Place the Hatch Green Chiles on the grill over direct flame and roast until lightly charred on all sides, about 10-15 minutes.

Note: It is recommended to use Texas Mesquite Hardwood Pellets with this recipe.

  1. Fire up your Louisiana Grills pellet grill and set the temperature to 400°F. If you’re using a gas or charcoal grill, set it up for medium high heat.
  2. Season the chicken with Smokey Spicy Sweet Hot and place chicken on the grill over indirect heat. Put the corn on the grill next to the chicken followed by whole Hatch Chiles on the grill over a direct flame, and cook until lightly charred on all sides, about 10-15 minutes.
  3. Transfer Hatch Chiles to a heat-safe bowl, cover with plastic wrap, and let stand for 10 minutes or until cool enough to handle. Using paper towels, rub off charred skins, then stem and seed peppers.
  4. Transfer to a food processor or blender. Add in a red onion, yellow onion, and garlic. Open the top of the processor and drizzle in olive oil. Return lid and process mixture again until smooth.
  5. Cut the corn off the cob and shred the chicken once cool enough to handle.
  6. Pour chile mixture into a Dutch oven followed by chicken, corn, 1 cup sour cream, and 2 cups of chicken broth. Stir to combine and place on your Louisiana Grill at 350°F for 1 hour.
  7. Transfer soup into individual serving bowls and top with reserved sour cream, cotija cheese, chopped cilantro and serve.

Special Tools

  • Food processor or blender
  • Heat-Safe bowl
  • Large Dutch Oven
  • Paper towel
  • Plastic Wrap

Tip

For even more smoke flavor, try smoking the chiles for one hour at 225°F before roasting them.

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