Green Chile Chicken Corn Chowder

I bought a ton of Hatch green chiles in August and thought a soup/chowder would be a good way to use them in the winter. They were spicier than I expected so I had to use rice and corn in the soup to cut the spice level. My parents loved it so I passed it on to them, then the girls at work loved it so I passed the recipe on to them also. Hopefully, y'all will love it too. It's a nice comfort food. Serve topped with cheese.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 15 mins
• Total Time: 1 hr 35 mins
• Calories: 361 Calories

Ingredients

• ¼ teaspoon poultry seasoning
• ½ cup shredded carrots
• 3 skinless, boneless chicken breasts
• 1 cup cooked rice
• 3 cloves garlic, crushed
• 1 (15 ounce) can cream-style corn
• 4 cups water, or more as needed
• ½ teaspoon ground cumin, or more to taste
• 3 Hatch chile peppers, halved and seeded
• 3 ½ teaspoons chicken stock concentrate (such as Knorr® Homestyle)
• ½ (8 ounce) package processed cheese food (such as Velveeta®)

Recipe Instructions

Step 1

Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil; place chile peppers cut-side down on top.

Step 2

Cook chile peppers under the preheated broiler until the skins are blackened and blistered, 5 to 8 minutes. Place in a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins.

Step 3

Transfer chile peppers to a large stockpot. Add 4 cups water, corn, chicken breasts, carrots, chicken stock concentrate, garlic, cumin, and poultry seasoning. Bring to a boil; reduce heat and simmer chowder until chicken is falling apart, about 1 hour.

Step 4

Remove chicken and green chile peppers from the stockpot. Shred into small pieces and stir back into the chowder.

Step 5

Stir rice and processed cheese into the chowder until cheese is melted, about 5 minutes. Thin chowder with extra water if it appears too thick.