Hatch Chili Chicken Stew

Here in Texas, we look forward to the month of August, not for the 100 degree weather, but for the return of the hatch green chile crop in local stores! My love of this spicier cousin to the common bell pepper prompted me to create this lovely stew in the hatch chile's honor. I got two thumbs up from the family last night, and I hope you enjoy as well!

Ingredients:

1 package of grape tomatoes, halved

1/4 c extra-virgin olive oil

1 yellow onion, diced

4 cloves garlic, minced

1 t cumin

4 cups shredded, cooked chicken

32 ounces of chicken broth

4 hatch chiles, roasted, stemmed and seeded, then diced

1/4 c cilantro, chopped

toppings: extra cilantro, fresh-squeezed lime, sliced avocado, crushed chips, sour cream (omit for dairy free)

Directions:

To roast the hatch chiles:  Preheat oven on the broil setting and move top rack to 2nd highest position. Place chiles on a parchment-lined cookie sheet and broil on one side for 3-5 minutes, or until blisters and dark spots start forming. Remove pan from oven, flip chiles and roast the second side for an additional 3-5 minutes. Remove pan and place hot chiles in a large ziploc bag. Close bag to let chiles steam for 30 minutes. After 30 minutes, remove chiles from bag and place on cutting board. Remove skins by peeling, then cut in half lengthwise to remove seeds. Chop into bite size pieces and set aside.

To roast the tomatoes:  Place sliced tomatoes flat side down on a lined cookie sheet. Drizzle with olive oil and salt and pepper. Roast in a 350 degree oven for 5-7 minutes, or until tomatoes become wilted and soft. Set aside.

To make the stew:  Heat a dutch oven or large soup pot over medium heat. Add additional olive oil, then add the onions and garlic. Saute for about 5 minutes until the onions start to soften. Add the cumin and saute 2 minutes more, stirring constantly.

Add tomatoes to pan. Add chicken broth and stir well. Allow pot to simmer for 15 minutes, then add the shredded chicken and chiles. Using a hand held blender, blend for a few seconds to thicken the soup slightly. Cover pot and allow stew to simmer for 10-15 minutes. Serve with optional toppings and enjoy!