Ingredients:

  • 2 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1.5 lbs boneless skinless chicken breasts, cut into 1-inch cubes
  • 1 can (14.2 oz) diced mild green chiles
  • 1/2 cup roasted Hatch green chiles, chopped
  • 1 tsp ground cumin
  • 4 cups low-sodium chicken broth
  • 1/4 cup all-purpose flour
  • 1 cup heavy cream
  • 1 tbsp fresh lime juice

Instructions:

  1. Melt 2 tbsp unsalted butter over medium heat in a Dutch oven. Add the diced onion and sauté for 4-5 minutes until translucent.
  2. Stir in the minced garlic and ground cumin, cooking for 60 seconds until the aroma becomes pungent and nutty.
  3. Sprinkle 1/4 cup all purpose flour over the onions. Stir constantly for 2 minutes until the raw flour smell disappears. Note: This prevents a gummy taste in the final bowl.
  4. Slowly whisk in 4 cups chicken broth. Stir in the diced green chiles and roasted Hatch chiles. Increase heat to a gentle boil, then reduce to low.
  5. Add the cubed chicken breasts to the simmering liquid. Cover and cook for 12-15 minutes until the chicken is opaque throughout.
  6. Remove the chicken with a slotted spoon. Shred it with two forks and return it to the pot. Note: USDA guidance puts the safe internal temperature at 165°F.
  7. Stir in 1 cup heavy cream and 1 tbsp fresh lime juice.
  8. Let the soup simmer uncovered for 5 minutes until the texture is and the flavors meld. Remove from heat.