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When it comes to comfort food, few dishes evoke warmth and satisfaction quite like a hearty bowl of soup. The beauty of soups lies in their versatility and ability to warm both the body and soul, making them a staple in many homes, especially during colder months. Among the myriad of soup recipes, Creamy Hatch Chili Enchilada Soup stands out with its unique blend of flavors and textures that captures the essence of Southwestern cuisine.

Creamy Hatch Chili Enchilada Soup

Discover the ultimate comfort food with Creamy Hatch Chili Enchilada Soup. This delightful dish showcases the smoky sweetness of Hatch chilies, transforming a classic Mexican favorite into a creamy, heartwarming soup perfect for chilly nights. Easy to prepare and adaptable for various dietary preferences, it combines fresh ingredients and rich flavors, perfect for family gatherings or cozy nights in. Enjoy a bowl that warms the soul and brings everyone together!
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Ingredients
  

2 tablespoons olive oil

1 medium onion, diced

3 cloves garlic, minced

2 cups roasted hatch green chilies, peeled and chopped (can substitute with canned hatch chilies)

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon chili powder

6 cups chicken or vegetable broth

2 cups canned diced tomatoes with green chilies (undrained)

2 cups shredded cooked chicken (optional for a heartier soup)

1 cup heavy cream or coconut cream

1 ½ cups corn (fresh, frozen, or canned)

Salt and pepper to taste

1 cup shredded cheese (cheddar or Mexican blend)

Fresh cilantro for garnish

Lime wedges for serving

Instructions
 

Sauté the Aromatics: In a large pot over medium heat, warm the olive oil. Add the diced onion and garlic, and sauté until the onion becomes translucent, about 5 minutes.

    Add the Chilies and Spices: Stir in the chopped hatch green chilies, ground cumin, smoked paprika, and chili powder. Cook for 2-3 minutes until fragrant.

      Pour in the Broth: Add the chicken or vegetable broth and the canned diced tomatoes (with their juices) to the pot. Stir to combine everything.

        Incorporate Protein: If using chicken, add the shredded cooked chicken to the pot. Bring the soup to a gentle simmer and let it cook for about 15 minutes to let the flavors meld.

          Creamy Finish: Lower the heat and stir in the heavy cream or coconut cream. Then add the corn and season with salt and pepper to taste. Allow the soup to simmer for another 5-10 minutes until heated through.

            Serve: Ladle the creamy soup into bowls. Top with shredded cheese, a sprinkle of fresh cilantro, and serve with lime wedges on the side for a zesty kick.

              Enjoy: Enjoy your warm and comforting hatch chili enchilada soup with tortilla chips or warm flour tortillas for dipping!

                Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 6 servings