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Awesome fall favorite soup. It's so light, healthy, yet filling! If you live anywhere close to the southwestern part of the United States, then you probably understand the hype about hatch chili season. Every fall, the chili peppers start showing up on farmstands and in CSA baskets. I got a bunch myself last week and was super excited to make my favorite enchilada stuffed chili pepper recipe, but then I realized that recipe is going to be a no-go for a while: my breastfed baby is not tolerating my intake of dairy – he spits up something fierce when I have the slightest hint of cheese or yogurt, both of which are staples in that recipe.

So instead, on a cold and rainy night, I decided to experiment with a new chicken stew recipe, and this is the result. It’s perfect for a chilly fall day, and really doesn’t take too much time to make. You can either roast your own chili peppers, buy roasted peppers, or canned green chili peppers.

To roast your own chili peppers, wash and dry each pepper and place under a broiler or on the grill for about 4-5 minutes on each side, or until well blistered, but not completely blackened. Then, immediately place in a heat-proof bowl and cover tightly (I use a plate) and leave for 10-15 minutes. The steam should loosen up the skins so they are easy to peel off.


Hatch Chili Chicken Stew

Hatch Chili Chicken Stew


  • Meat from 1 rotisserie chicken, shredded (approx. 3 cups of shredded chicken)
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 1 cup roasted hatch chilies, peeled seeded and chopped, (or use canned green chilies)
  • 4 cups chicken broth
  • 2 cans white beans, drained and rinsed
  • 1 cup frozen corn kernels
  • 1 canned chili pepper in adobo
  • 1 tbsp adobo sauce from canned chilis
  • 2 Tablespoons ground cumin
  • 1/2 bunch chopped cilantro


  • Heat oil on medium high heat in a large pot, and add onion and garlic. Cook, stirring regularly until fragrant and onion is soft.
  • Mix in chilies and heat for 3 minutes, stirring constantly
  • Add in broth, beans, corn, chicken, canned chili and adobo sauce, and cumin.
  • Cook to a boil, turn down heat to medium and cook for 10 minutes.
  • Remove from heat and stir in cilantro just before serving.

Serves 6-8


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Ashley Palmer
Ashley is a Registered Nurse with a Master’s Degree in Human Nutrition. Ashley loves her son, her husband, and lifting heavy things then putting them back down repeatedly. She is a nutrition, fitness and weight loss coach and blogs at www.youtrition.net.


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