Chicken Soup with Hatch Chiles

Warm olive oil in a big pot on medium heat. Put the diced onion and garlic in the pan and cook until they are soft, which should take around 5 minutes.
Put the chicken breast in the pot and cook for 6-8 minutes on each side until it is completely cooked. Take out the chicken and let it cool on the side.
Add the roasted hatch chiles, chopped green chiles, corn, chicken broth, cumin, and smoked paprika to the pot. Mix together.
Tear the chicken into small pieces and put it back in the soup. Mix well and heat the soup until it starts to boil. Cook for 10 to 15 minutes.
Add salt and pepper to the soup according to your preference. If you want, you can add heavy cream to make it creamier.
Put the soup in bowls and add fresh cilantro and a lime wedge on top.
Time to prepare: 15 minutes | Time to cook: 30 minutes | Total time: 45 minutes | Calories: 350 calories | Number of servings: 6 servings