In a large pot over medium heat, add diced chicken and sauté until lightly browned, about 5-7 minutes. Pour in the chicken stock, then stir in the hatch green chiles and any desired seasonings like salt and pepper. Bring this mixture to a gentle simmer for 15-20 minutes, allowing the flavors to meld together while the chicken becomes tender.

In a mixing bowl, combine the flour, baking powder, milk, and melted butter to create a soft, workable dough. Be careful not to overmix; the dough should be slightly sticky yet cohesive. Allow it to rest for 5 minutes while your soup simmers, as this will enhance the fluffiness of your dumplings in the Hatch Green Chile Chicken and Dumplings Soup.

Once the base has simmered and the chicken is cooked through, gently drop spoonfuls of the dumpling mixture into the bubbling soup. Space them evenly so they have room to expand. Cover the pot with a lid and cook for an additional 10-15 minutes, or until the dumplings have risen and are fluffy—check their doneness with a toothpick, ensuring they are cooked through.

Ladle the Hatch Green Chile Chicken and Dumplings Soup into bowls, ensuring each serving has both soup and dumplings. Enhance the flavor and aesthetic with fresh cilantro, sliced jalapeños, a sprinkle of cheddar cheese, and a squeeze of lime juice over the top.