Hatch Green Chile Chicken Vegetable Soup | Fresh Chile Cookin' with Randy

chicken breast

🥗Healthier: turkey breast

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are more economical.

Hatch green chiles

🥗Healthier: Anaheim peppers

💰Cheaper: canned green chiles

Anaheim peppers offer a similar flavor, while canned chiles are budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is a healthier fat, while canola oil is less expensive.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with bouillon

Vegetable broth is lower in calories, and bouillon is a cost-effective alternative.

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onion and sauté until translucent, about 5 minutes.

Stir in minced garlic and cook for 1 minute until fragrant.

Add diced carrots and celery, cooking for 3-4 minutes until slightly softened.

Incorporate diced bell pepper and zucchini, cooking for another 3-4 minutes.

Add shredded chicken and diced Hatch green chiles to the pot.

Pour in chicken broth and stir to combine all ingredients.

Season with cumin, oregano, salt, and black pepper.

Bring the soup to a boil, then reduce heat and simmer for 20-25 minutes.

Stir in lime juice and chopped cilantro just before serving.

Cooking Techniques

Spice Level:

Dietary