Creamy Smoked Chicken Hatch Green Chile and Black Bean Soup
Expecting a respected guest attending our dinner, we busted out a winner: Creamy Smoked Chicken Hatch Green Chile and Black Bean Soup!
Things to know:
What cream is best for chicken soup?
Heavy cream will certainly give you the best flavor, but half and half can be used if you want to cut down the richness.
What are the common chicken soup mistakes?
-Using only chicken breast. For us, the thighs are where it’s at!
-Not sautéing vegetables first. Crunchy ingredients go well in some soups, but for chicken soup, sautéing your veggies is the right answer.
-Overcooking the chicken. Not really applicable if you went with our above guidance and used thighs…
-Under seasoning, more specifically under-salting. Like any dish, be sure to taste it several times and adjust the salt as necessary.
-Not using enough aromatics.
Does soup get more flavor the longer it simmers?
Yes, soup flavors generally become more intense and complex the longer it simmers, as ingredients have more time to release their flavor into the liquid and meld together. This is because a long, low simmer allows flavors to infuse, while some liquid evaporates, concentrating the remaining taste. I saw this on the internet, so I KNOW it is TRUE!
Do you stir while simmering?
We assume you mean the soup simmering vice the chef. Mad chef’s make bad decisions, so if stress is felt, the chef should have a glass of bourbon. For the soup: Yes, you should stir while simmering, especially when adding new ingredients, to prevent sticking and ensure even cooking. However, avoid over-stirring, as this can disrupt the gentle bubbles and cause the liquid to boil. The frequency of stirring depends on the dish; some foods, like polenta, need constant attention, while a hearty stew might only need stirring every 20–30 minutes.
Ingredients:
2-3 pounds boneless skinless chicken thighs
1 cup Sweetwater Spice Company’s Ancho Chipotle Brine (any of their flavors will do)
1 cup water
2 T unsalted butter or olive oil
1 cup chopped yellow onion
1 cup diced fire roasted Hatch green chiles
1 t garlic powder
1 t onion powder
1 t chipotle chili powder
2 t dried Mexican oregano
1 t sea salt
1 t course black pepper
1 t cumin
1 T achiote powder
2 can (15 oz) black beans, drained (not rinsed)
1 cup frozen corn
4 cups chicken broth
2 cups chipotle broth
1 cup heavy cream
1 cup shredded cheese (cheddar, pepper jack, Colby jack, or Mexican blend)
4 teaspoons fresh lime juice
Finely chopped cilantro for garnish
1. The night before, mix the brine with the water, pour it into a gallon sized Ziplock bag, chuck your chicken in there, then chuck to bag into the refrigerator overnight.
2. Fire up your smoker to 225F. Remove the thighs from the bag, pat dry and chuck then unto the smoker for 45 minutes.
3. After allowing them to cool, chop the chicken thighs into bite sized chunks.
4. In a small bowl, mix together the garlic powder, onion powder, chipotle powder, Mexican oregano, salt, pepper, cumin and achiote powder. Set aside.
5. In a medium pot or Dutch oven, melt the butter over medium heat. Add the chopped onions, Hatch chiles, and half of the seasoning blend. Cook for 5-6 minutes until the vegetables are tender and lightly browned.
6. Stir in the chicken, black beans, frozen corn, chicken broth, chipotle broth and the remaining seasoning. Turn the heat to medium-high and bring the soup to a simmer. Let it simmer uncovered for 30 minutes to allow the flavors to meld together.
7. Stir in the heavy cream and shredded cheese, stirring continuously until the cheese is melted and the soup is creamy. Bring the soup back to a gentle simmer.
8. Allow the soup to simmer for an additional 30 minutes, letting the flavors develop. Stir in the fresh lime juice and season with salt and pepper to taste.
9. Divide the hot soup between bowls and garnish with freshly chopped cilantro. Add your favorite toppings, such as more shredded cheese, sour cream, or tortilla strips. ENJOY!
Equipment used:
Yoder YS640S Smoker
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