3 fire roasted Hatch chiles, seeds removed and diced**
1 (16-oz.) jar salsa verde (I used Guy Fieri’s)
4 c. low-sodium chicken stock
1 c. water
1 lime, juiced
1 small rotisserie chicken, pulled
1 tbsp. fresh cilantro, chopped
½ c. long-grain white rice
Crispy tortilla strips
In a large large stock pot or Dutch oven set over medium heat, heat the olive oil. When the oil is hot, add the onion and corn, cook until fragrant, about 6 minutes. Add the garlic and cook for 1 minute, then sprinkle in the coriander, cumin, paprika, salt and pepper and continue stirring/cooking for an additional minute or so.
Add the hatch chiles, salsa verde, chicken stock, water and lime juice. Turn the heat up and bring the mixture to a boil. Add the chicken and cilantro, simmer for 20 minutes. Pour in the rice, cook until tender, about 15 minutes or so. Garnish and serve immediately.