Ingredients

Method

1. 1

   Char the Hatch chiles directly over a gas stove flame, turning with tongs until the skin is blistered and blackened all over. Alternatively, you can do this under a broiler.

2. 2

   Place the charred chiles in a bowl, cover tightly with plastic wrap, and let them steam for 10 minutes.

3. 3

   While the chiles steam, season the chicken breasts generously with salt and pepper.

4. 4

   Heat olive oil in a pot over medium-high heat. Add the chicken breasts and sear for a couple of minutes on each side until lightly browned. Remove the chicken from the pot and set aside.

5. 5

   Unwrap the steamed Hatch chiles. Scrape off the charred skin with a knife. Then, chop the peeled chiles into small pieces.

6. 6

   In the same pot, add butter. Once melted, add the chopped onion and minced garlic. Sauté until softened.

7. 7

   Stir in the cumin, smoked paprika, oregano, ground coriander, salt, and white pepper. Cook for about 1 minute until fragrant.

8. 8

   Add the white rice to the pot and toast for about 1 minute, stirring constantly.

9. 9

   Pour in the chicken broth and water. Add the chopped Hatch chiles, the seared chicken breasts, and the bay leaf. Bring the mixture to a boil, then reduce heat, cover, and simmer for about 15 minutes, or until the rice is cooked through and the chicken is fully cooked.

10. 10

    Remove the cooked chicken breasts from the pot. Using two forks, shred the chicken into bite-sized pieces.

11. 11

    Remove the bay leaf from the soup. Squeeze in the juice from 1 lime. Stir in the heavy cream and then return the shredded chicken to the pot.

12. 12

    Serve the creamy Hatch chile chicken and rice soup hot, garnished with fresh cilantro and a lime wedge.