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Soup has long been regarded as one of the most comforting meals, capable of warming both the body and soul. Whether enjoyed as a starter or the main course, a good soup can evoke feelings of nostalgia, warmth, and satisfaction. Among the myriad of soup recipes available, the Creamy Hatch Chili Enchilada Soup stands out for its rich, robust flavors and heartwarming qualities. This dish is not just a soup; it embodies the essence of Southwestern cuisine, bringing together a perfect blend of creamy texture and spicy kick, making it a delightful treat for any occasion.

Creamy Hatch Chili Enchilada Soup

Indulge in the comforting flavors of Creamy Hatch Chili Enchilada Soup, a delightful dish that warms the soul. This soup features the unique taste of Hatch green chiles, celebrated for their smoky sweetness and versatility. With a creamy base and a range of textures from corn and black beans, this recipe caters to various dietary needs, making it perfect for everyone. Whether served as an appetizer or main course, this hearty soup is sure to become a family favorite. Discover the joy of cooking and sharing this delicious meal with loved ones.
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Ingredients
  

2 cups roasted Hatch green chiles, peeled and chopped

1 tablespoon olive oil

1 medium onion, diced

3 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

6 cups vegetable broth (or chicken broth for a non-vegetarian option)

1 cup corn kernels (fresh, frozen, or canned)

1 can (15 oz) black beans, drained and rinsed

1 can (14.5 oz) diced tomatoes with green chiles

1 cup heavy cream or coconut milk (for a dairy-free option)

Salt and pepper to taste

1 cup shredded cheddar cheese (optional, for garnish)

1/4 cup chopped fresh cilantro (for garnish)

Tortilla strips for serving

Instructions
 

Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for approximately 5 minutes, or until the onion becomes translucent. Next, stir in the minced garlic, ground cumin, and smoked paprika. Continue to cook for an additional minute, allowing the spices to release their fragrant aromas.

    Incorporate Broth and Vegetables: Slowly pour in the vegetable broth, bringing the mixture to a gentle simmer. Once simmering, add the chopped roasted Hatch green chiles, corn kernels, black beans, and the canned diced tomatoes (with their juices). Stir everything together to ensure even distribution.

      Simmer the Soup: Reduce the heat to medium-low and allow the soup to simmer for about 15-20 minutes. This cooking time allows the flavors to meld beautifully. If you prefer a thicker consistency, feel free to blend a portion of the soup using an immersion blender or by transferring it in batches to a regular blender.

        Make it Creamy: Lower the heat further to ensure a gentle warmth and stir in your choice of heavy cream or coconut milk. Season the soup with salt and pepper to taste. Allow the mixture to heat through for an additional 5 minutes, ensuring it does not boil to maintain the creaminess.

          Serve: Carefully ladle the soup into serving bowls. For a delightful finish, garnish each bowl with shredded cheddar cheese, a sprinkle of fresh cilantro, and crispy tortilla strips for added texture and crunch.

            Enjoy: This creamy Hatch chili enchilada soup is best served hot and enjoyed in good company. Relish the comforting warmth and flavorful experience!

              Prep Time | Total Time | Servings: 10 minutes | 35 minutes | 6 servings