1. In a mixing bowl add the extra virgin olive oil, the juice of one lime, the chili powder, 2 jalapeño peppers, and ¼ bunch of cilantro, chopped. Mix well and pour over chicken in a large sealable plastic bag. Mix well and allow to chill in fridge for at least one hour.
2. Preheat oven to 425. Place the marinated chicken breasts in oven-safe dish and cook for about 15 minutes on each side. The chicken should no longer be pink in the middle, but be careful not to overcook it.
3. Remove chicken from oven and allow it to cool for 10 to 15 minutes.
4. Using two forks, shred the chicken by pulling across the grain.

1. Heat butter in a large stock or soup pot on medium-high heat. Add chopped onions and the chopped Hatch chiles. Sauté until softened, about 8 minutes. Add the garlic and sauté for another 2 minutes.
2. Add the chicken stock and bring to a boil.
3. Add the tomatoes, the juice of one lime, the 2 jalapeno peppers, the green onions and return to a boil.
4. Lower heat, add salt, black pepper, cayenne, and simmer for 45 minutes.
5. Add shredded chicken and marinade, and allow to cook for another 10 minutes.
6. Add ¼ bunch of cilantro to the pot and continue to simmer for 5 minutes.
7. Serve in bowls, and top with cheese, cilantro, green onions, and blue corn chips.
8. Optionally, you can top with sour cream.

Click here to read more about Hatch Chilis