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Flavorful Hatch Green Chile Chicken Soup Recipe Easy and Perfect Hominy Soup

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A quick and comforting southwestern-style chicken soup featuring smoky roasted Hatch green chiles, tender shredded chicken, and creamy hominy. Ready in under an hour, it’s perfect for cozy weeknights.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 1 pound / 450 grams)
  • 2 cups roasted, peeled, and chopped Hatch green chiles (about 4–5 medium chiles), fresh or jarred
  • 1 can (15 oz / 425 grams) hominy, drained and rinsed
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups (1 quart) chicken broth, homemade or low-sodium store-bought
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • Salt and black pepper, to taste
  • Optional: Fresh cilantro, chopped for garnish
  • Optional: Lime wedges for serving

Instructions

  1. If using fresh Hatch green chiles, roast them over an open flame or under the broiler until blackened on all sides (about 8-10 minutes). Transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel off the charred skin, remove seeds, and chop coarsely. If using jarred roasted chiles, simply chop them.
  2. Heat 1 tablespoon olive oil in a large Dutch oven over medium heat. Add the diced onion and cook until softened and translucent, about 5 minutes. Stir in minced garlic and cook for 30 seconds until fragrant.
  3. Sprinkle in 1 teaspoon ground cumin and 1 teaspoon dried oregano, stirring to coat the onions and garlic. Let the spices toast lightly for 30 seconds.
  4. Pour in 4 cups (1 quart) of chicken broth and add the chopped Hatch green chiles. Stir to combine and bring to a gentle simmer.
  5. Nestle the chicken breasts into the simmering broth. Cover and simmer for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F / 74°C).
  6. Remove the chicken breasts from the pot and shred them with two forks on a cutting board. Return shredded chicken to the pot.
  7. Stir in the drained and rinsed hominy. Simmer uncovered for another 10 minutes to let the flavors marry and the soup thicken slightly.
  8. Taste the soup and season with salt and pepper. Adjust heat by adding a pinch of cayenne if desired.
  9. Ladle soup into bowls and garnish with chopped fresh cilantro and a wedge of lime for squeezing over.

Notes

If soup is too thick, add a splash more broth or water to loosen. Rinsing canned hominy reduces canned taste and excess salt. Use pre-cooked rotisserie chicken to save time. Roasting fresh Hatch chiles unlocks smoky depth and reduces bitterness. Adjust spice level by adding jalapeños or cayenne. Leftovers keep well refrigerated for 4 days or frozen for up to 3 months.

Nutrition

Keywords: Hatch green chile, chicken soup, hominy soup, easy dinner, southwestern soup, comforting soup, quick chicken soup

Find it online: https://nanarecipes.info/flavorful-hatch-green-chile-chicken-soup-recipe-easy-and-perfect-hominy-soup/