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When the chill of winter settles in or when you simply crave a comforting dish that warms both the body and soul, look no further than Creamy Hatch Chili Enchilada Soup. This delightful dish marries the rich, earthy flavors of Southwestern cuisine with the creamy satisfaction that makes it an instant favorite among families and friends. The vibrant green of Hatch chiles not only adds a pop of color but also infuses the soup with a unique flavor profile that is both bold and inviting, making it a must-try for any lover of hearty soups.

Creamy Hatch Chili Enchilada Soup

Warm up your winter evenings with Creamy Hatch Chili Enchilada Soup, a comforting blend of Southwestern flavors that’s perfect for family dinners or gatherings. Made with the renowned Hatch green chiles, this soup combines a creamy texture with a delightful spice that tantalizes your taste buds. With ingredients like black beans, corn, and aromatic herbs, it's both hearty and nutritious. Easy to prepare, and customizable for dietary preferences, it’s a must-try dish for any soup lover!
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Ingredients
  

2 tablespoons olive oil

1 medium onion, diced

3 cloves garlic, minced

2 cups roasted Hatch green chilies, chopped (canned or freshly roasted)

1 can (15 oz) diced tomatoes with green chilies

4 cups vegetable or chicken broth

1 cup heavy cream

2 cups shredded cooked chicken (optional)

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon smoked paprika

Salt and pepper to taste

1 cup corn (frozen or fresh)

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

1 cup shredded cheese (cheddar or Mexican blend)

Fresh cilantro, chopped (for garnish)

Avocado slices (for topping)

Lime wedges (for serving)

Instructions
 

Sauté the Base: In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté for about 5-7 minutes, or until the onions are translucent. Next, stir in the minced garlic and cook for an additional 1-2 minutes, or until fragrant.

    Incorporate Chilies and Tomatoes: Pour in the chopped Hatch green chilies and the can of diced tomatoes with green chilies. Stir everything together and cook for 3-4 minutes to allow the flavors to meld beautifully.

      Simmer to Perfection: Add 4 cups of vegetable or chicken broth to the pot. Bring the entire mixture to a gentle boil, then reduce the heat and let it simmer for approximately 10 minutes, stirring occasionally to ensure an even distribution of flavors.

        Add Cream and Chicken: Gradually stir in 1 cup of heavy cream and include the shredded chicken, if using. Season the mixture with ground cumin, chili powder, smoked paprika, and salt and pepper to taste. Continue to simmer for another 5-7 minutes, allowing the soup to thicken slightly.

          Incorporate Additional Goodness: Mix in 1 cup of corn and the rinsed black beans. Stir well and simmer for an additional 5 minutes, ensuring that everything is heated through.

            Blend for Texture (Optional): If you prefer a smoother soup, use an immersion blender to blend the soup to your desired consistency. Alternatively, leave the soup chunky for a heartier texture.

              Final Touches: Just before serving, stir in 1 cup of shredded cheese until it melts and creates a creamy texture throughout the soup. Taste and adjust the seasoning if necessary.

                Serve and Enjoy: Ladle the hot soup into bowls and garnish generously with chopped fresh cilantro, slices of avocado, and lime wedges for a zesty kick. Pair with tortilla chips or warm tortillas for a delightful crunchy side!

                  Prep Time, Total Time, Servings: 15 minutes | 35 minutes | 6 servings