Thursday, September 11, 2014

White Chicken Chili with Hatch Chilies

When my sister and I were VERY young, my parents took us to San Antonio, Texas. Do you know what I remember most about San Antonio? The smells! Food smells everywhere, and it was delicious! I guess maybe I had a little bit of "Foodie" starting me back then. 
What other seven or eight year old in Iowa was asking for tortillas! 
Sadly, there weren't any tortilla's to be found in Iowa in the 70's!

 (Do you love my soup pot? It was my GREAT Grandma's!)

The Hatch Chile Store sent me some of their Roasted Hatch Green Chile to try. I wanted the perfect dish to try these in, and bring back the flavors I remember from my childhood.  I thought chili would be perfect. White Chicken Chili was their destiny.  Oh my gosh... This turned out better than I could have imagined. Just one more bowl please! 

The Hatch Chile Store has me so excited to create more dishes, and enjoy the flavor of their roasted Hatch Chile.  They even hand peel them.  I have a new foodie love!

White Chicken Chili with Hatch Chile (Source: Food Network)

1 chicken (3 to 4 pounds), rinsed
1 large onion, peeled
4 garlic cloves, peeled
1 Bay leaf
Thyme, several sprigs
Salt and pepper
2 Tbsp extra virgin olive oil
1 onion, chopped
4 garlic cloves, minced
1 1/2 tsp ground cumin
1 tsp ground coriander
1 tsp oregano
1 cup ground tortilla chips (finely ground)
1 Tbsp masa flour
6 roasted Hatch Chiles, stemmed, deseeded, and chopped
Salt and Pepper
1/2 cup cilantro leaves, chopped

Garnish suggestions
Sour cream
Jack Cheese, shredded

In large stockpot, add chicken, whole onion, 4 whole garlic cloves, bay leaf, thyme, salt and pepper.  Slowly bring to boil over medium heat, skimming foam off the top. Reduce heat and simmer for about one hour, until chicken is completely cooked.  Add more water if necessary during cooking to keep chicken covered.

Remove chicken and transfer to 9 x 13 pan to cool.  Strain and reserve broth.  When chicken has cooled, remove chicken from bones and skin, then shred.

Heat olive oil in stock pot or dutch oven.  Add chopped onion, and minced garlic.  Saute about 5 minutes, until softened.  Sprinkle cumin, coriander and oregano over top of the onions and garlic. Stir, continuing to cook for another couple minutes. Add ground tortilla chips. Add reserved chicken broth. Season with salt and pepper.  Simmer for 30 minutes.  Add Hatch Chiles, shredded chicken, and cilantro.  Simmer for another 5-10 minutes. Adjust seasoning if necessary.


Sharing this at:
Foodie Friends Friday 
Weekend Potluck
Treasure Box Tuesday
Simple Supper Tuesday


  1. Yummy ~ sounds wonderful and belly warming!
    Thank You!!

  2. Yum! I love the way this looks as our temperatures are getting chilly I'm definitely ready for some warm meals. I also love your grandmothers pot, there is just something even more special to a meal that was paid and something a month one used all the time :-)

  3. The soup looks very tasty and comforting! And yes, I do love your soup pot!

  4. I love white chili and yours looks good!

  5. I love the flavor combos of your chile. Aren't those meaty green chiles just the best? We didn't have tortillas in my hometown un the 60's either. Now we can't go too long without them. Being in El Paso makes it very easy.

    Linda @ Tumbleweed Contessa

  6. i've never actually tasted hatch chiles, but if i had some, this is precisely how i'd use them!