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Cozy Smoky Hatch Chili White Bean and Chicken Soup

hatch chili white bean chicken soup - featured image
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A comforting and smoky chicken soup featuring roasted Hatch chilis, creamy white beans, and tender chicken thighs. This easy recipe balances smoky, creamy, and fresh flavors for a cozy meal perfect for chilly nights.

Ingredients

Scale
  • 3–4 fresh Hatch chilis (or roasted Anaheim peppers as substitute)
  • 3 cans (15 ounces each) white beans (Cannellini or Great Northern), drained and rinsed
  • 1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 yellow onion, diced
  • 3 garlic cloves, minced
  • 4 cups low sodium chicken broth
  • 2 tablespoons olive oil or avocado oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • Juice of 1 lime
  • Salt and pepper to taste
  • Fresh cilantro or parsley, chopped (for garnish)
  • Sliced green onions (optional, for garnish)
  • Red pepper flakes (optional, for extra heat)

Instructions

  1. Roast fresh Hatch chilis on a grill pan or under the broiler, turning occasionally, until skins are blistered and charred, about 10 minutes. Place in a covered bowl or plastic bag to steam for 10 minutes. Peel off skins, remove seeds, and roughly chop. If using pre-roasted chilis, chop and set aside.
  2. Heat 2 tablespoons olive or avocado oil in a large Dutch oven over medium heat. Add diced onion and sauté until translucent, about 5 minutes. Add minced garlic and cook until fragrant, about 1 minute, stirring frequently.
  3. Push onions and garlic to the side of the pot. Add chicken pieces, season lightly with salt and pepper, and cook until browned but not fully cooked through, about 5-7 minutes.
  4. Stir in smoked paprika, ground cumin, and chopped Hatch chilis. Cook for 1-2 minutes to bloom spices and warm chilis.
  5. Add drained white beans and chicken broth. Stir well and bring to a simmer.
  6. Reduce heat to low, cover partially, and simmer for 20-25 minutes, stirring occasionally, until flavors meld and chicken is cooked through. Soup should thicken slightly.
  7. Remove about 1.5 cups of soup (including beans) and blend until smooth using an immersion or regular blender. Return puree to pot and stir to combine for creamy texture.
  8. Stir in lime juice and adjust salt and pepper to taste. Add red pepper flakes if desired for extra heat.
  9. Ladle soup into bowls and garnish with chopped cilantro or parsley and sliced green onions. Serve warm.

Notes

Do not rush roasting the chilis to avoid bitterness. Steaming chilis after roasting makes peeling easier. Brown chicken without overcooking as it will finish cooking in the soup. Blending part of the beans adds creaminess without cream. Use fresh lime juice to brighten flavors. Roast chilis while prepping other ingredients to save time. Adjust seasoning gradually.

Nutrition

Keywords: Hatch chili soup, white bean soup, chicken soup, smoky soup, easy weeknight dinner, comforting soup, creamy soup, healthy chicken soup

Find it online: https://flurpchef.com/cozy-smoky-hatch-chili-white-bean-and-chicken-soup-recipe-easy-and-delicious/