Hatch Green Chile Chicken Stew


1 Rotisserie chicken (pre-cooked)

4 tablespoons olive oil divided

1 small sweet onion, diced

1 red pepper diced

2 cobs of corn with kernels removed

4 cloves garlic, minced

1 tbsp coriander

1 1/2 teaspoons cumin

1/4 teaspoon paprika

1/4 teaspoon salt

1/4 teaspoon black pepper

1 32 oz container chicken broth

1 cup water

3 Hatch chiles fire roasted

Juice of 1 lime

2 cups salsa verde (bought or homemade)

1/4 cup fresh cilantro

1/2 cup white rice, long grain  (can substitute quinoa if desired)

4 tortillas sliced into strips


In a large Dutch oven or stock pot, heat olive oil over medium heat. Add onion and cook for about 3 minutes. Add red pepper and corn kernels removed from cobs to onion and cook for another 3 minutes. Add garlic and cook for another 2 minutes. Add the spices—coriander, cumin, paprika, salt and pepper. Stir for another 1 to 2 minutes until flavors are mixed in. Add the chicken stock and water. Stir in the hatch chiles, salsa verde and lime juice. Turn heat to high and bring broth to a boil. Remove meat from chicken. Add chicken to broth along with cilantro and simmer for at least another 15 minutes. Pour in the rice or quinoa and cook until it is tender, approximately another 15 minutes. Garnish as desired.

Cut tortillas into strips. Heat remaining olive oil (more if needed) in skillet on medium to medium-high heat. Add tortilla strips. Cook until brown on each side. Salt tortilla strips. Eat with soup.