It’s almost September, which can only mean one thing:  soup season. And do you know what else is in season? Hatch chile peppers. These green beauties are grown exclusively in New Mexico’s Hatch Valley, where the hot days, cool nights, and rich soil give them that complex, unmistakable flavour. And if the pepper isn’t grown in the Hatch Valley, it’s just a regular old green chile (a classic Champagne vs. sparkling wine situation).

While you can eat them raw, the real magic comes through when you roast them, New Mexican style. That smoky, slightly sweet, buttery heat is what makes this Creamy Hatch Chile Chicken + Rice Soup so good. Think roasted chiles, golden seared chicken, toasted rice, a bright hit of lime, and just enough cream to make it super cozy. Hatch season only runs through early October, so I’ll be roasting (and freezing) a stash of peppers to enjoy this soup all fall and winter.

If you’re looking for more Soups that Don’t Suck you can check them out here!

Toasted Orzo Chicken Soup

Creamy Tuscan Tortellini Soup

Coconut Curry Ramen Soup

Golden Garlic Soup

Creamy Corn Chowder

Why You’ll Love this Recipe:

• Seasonal and special: Hatch chile season is short (August–early October), so this soup feels like such a treat.
• Smoky + cozy flavours: Roasted Hatch chiles bring a buttery, slightly sweet heat that pairs perfectly with golden chicken and a splash of cream.
• Hearty, but not heavy: Toasted rice gives it body, while the lime keeps everything bright and balanced.
• Meal-prep friendly: Make a big batch to enjoy all week, or freeze extras so you can savour Hatch chiles long after the season ends.
• One pot wonder: Everything cooks together, which means less cleanup and more cozy soup time.

Ingredients for Creamy Hatch Chile Chicken + Rice Soup:

Hatch chiles: The star of the show! Roast them until charred for that smoky, unique flavour. Let them steam in a covered bowl for a few minutes so the skins peel right off. If you can’t find Hatch chiles, the next best choice is Anaheim peppers—they’re another variety of New Mexico chile with a similar flavour profile.

Chicken: Boneless, skinless chicken breasts get seared, then finish cooking in the soup before being shredded so they stay tender and flavourful. Boneless, skinless thighs work too if that’s what you prefer.

Salt & black pepper: To season the chicken breasts before searing.

Onion: A yellow or white onion adds savoury depth to the base of the soup.

Garlic: Fresh cloves, minced, to build aromatic flavour.

Rice: Use any white rice you have (it doesn’t need to be anything fancy). It gets toasted with the aromatics until it’s golden and so flavourful.

Broth: Chicken or vegetable broth both work here, use whichever you prefer or have on hand.

Cream: A bit of heavy cream (or half-and-half for a lighter option) gives the soup a silky, cozy finish.

Olive oil: Just a few tablespoons for searing the chicken.

Butter: You’ll add a knob in to sauté the aromatics and build that golden base.

Spice blend: A mix of cumin, smoked paprika, oregano, ground coriander, salt, and white pepper for warmth and complexity.

Bay leaf: Simmered in the broth for subtle earthy depth (make sure to remove before serving).

Lime juice: A bright squeeze at the end to balance the richness.

Garnishes: Fresh cilantro and lime wedges for the perfect finishing touch.

Prep for Creamy Hatch Chile Chicken + Rice Soup:

To make things easier once you start cooking, here are a few steps you can do ahead of time:

• Char the chiles until blistered, then place them in a covered bowl to steam. Peel off the skins once they’ve cooled slightly, chop, and set aside (or refrigerate until you’re ready to cook).
• Dice the onion and mince the garlic.
• Combine the cumin, smoked paprika, oregano, ground coriander, salt, and white pepper in a small bowl. This way, you can toss them in all at once while cooking.

How to Make Creamy Hatch Chile Chicken + Rice Soup:

Step One:

Char the hatch chiles over a gas range until blackened, turning with metal tongs until they’re blistered (about 5 min). Alternatively, you could place under the broiler or throw them on the grill.

Step Two:

Place inside a bowl and cover with plastic wrap or a towel and let steam for 10 minutes. Peel off the skin, and chop. If you get hot hatch chiles you can remove some of the seeds to your liking.

Step Three:

Pat dry chicken breast and season on both sides with salt and pepper. In a large pot over medium heat, add 2 tbsp olive oil. Add chicken and sear for a few minutes on each side until slightly golden. Set to the side and they will finish cooking in the soup!

Step Four:

In the same pot melt the butter, add chopped onion, and stir for a few minutes until slightly softened. Add in chopped garlic, stir, and then your spices. Continue to stir for 30 seconds until fragrant.

Step Five:

Add in the rice, coating it in the spices, onion and garlic, and toast for a minute.

Step Six:

Add in the broth and water. Bring to a bubble, then add the seared chicken breasts back in, along with the chopped hatch chiles. Reduce heat to low, partially cover, and let simmer for 15-18 minutes.

Step Seven:

Remove the chicken breasts and shred with a fork.

Step Eight:

Squeeze in the juice from one lime into the soup, stir, and then add a cup of heavy cream. Simmer for a few more minutes and then the shredded chicken goes back in. Stir to combine and adjust seasonings to taste.

Step Nine:

Serve with fresh cilantro and lime wedges!

Substitutions for Creamy Hatch Chile Chicken + Rice Soup:

Hatch chiles: Anaheim peppers are the closest swap since they’re another New Mexico chile with a similar flavour profile. Poblanos wuld also work and bring a slightly richer, milder flavour.

Chicken: Boneless, skinless chicken breasts shred nicely, but thighs work just as well if you prefer a bit more richness. Rotisserie chicken is also a great shortcut, just skip the searing step and stir it in at the end.

Rice: Use any white rice you have. Brown rice works too, just check on it and increase the cook time if needed. Or, try orzo or pearl couscous for a different feel.

Cream: Heavy cream makes the soup extra silky, but half-and-half or even whole milk can be used if you want it lighter. For dairy-free, try a splash of coconut milk or a plain unsweetened oat or cashew cream.

Onion: A shallot or leek can step in for onion

Garlic: Jarred minced garlic or some garlic powder work in a pinch if you don’t have fresh cloves.

Spice mix: Go with any flavours you love here. Spices are totally customizable so make it your own!

How to Store Creamy Hatch Chile Chicken + Rice Soup:

Fridge:
Let the soup cool completely, then transfer to an airtight container. Store in the fridge for up to 4 days. The rice will continue to soak up liquid as it sits, so you may want to add a splash of broth or water when reheating to loosen it up.

Freezer:
This soup also freezes beautifully. Once cooled, portion into freezer-safe containers or bags and freeze for up to 2 months. Thaw overnight in the fridge, then reheat gently on the stovetop, adding extra broth or cream as needed to bring back that silky texture.

Reheating:
Warm on the stove over medium heat or in the microwave until hot. Stir well before serving and top with fresh cilantro and lime wedges to bring it back to life.

This soup is the perfect way to make the most of Hatch chile season. Tag me on social if you try it out, @britacooks, I'd love to see all of your soups! xx