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When it comes to Southwestern cuisine, few ingredients capture the essence of flavor and warmth quite like Hatch chiles. Grown exclusively in the Hatch Valley of New Mexico, these chiles are renowned for their unique taste, which ranges from mild to spicy depending on the variety. Their rich, smoky flavor profile has made them a staple in countless dishes, adding depth and character that can elevate even the simplest of recipes. In this article, we will explore the delightful world of Creamy Hatch Chili Enchilada Soup, a dish that perfectly encapsulates the warmth of Southwestern cooking while offering a comforting meal for any occasion.

Creamy Hatch Chili Enchilada Soup

Discover the rich flavors of Southwestern cuisine with this Creamy Hatch Chili Enchilada Soup that promises a comforting dining experience. Highlighting the unique taste of Hatch chiles from New Mexico, this soup blends traditional enchilada flavors with creamy goodness for a satisfying dish suitable for any occasion. With versatile protein options and vibrant toppings, it’s easy to customize and enjoy. Perfect for cozy weeknight meals or impressing guests, this recipe will become a favorite in your culinary collection.
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Ingredients
  

2 tablespoons olive oil

1 medium onion, diced

3 cloves garlic, minced

1 pound ground chicken or turkey (optional for added protein)

4 cups chicken broth

1 can (15 oz) fire-roasted diced tomatoes

1 can (4 oz) diced green chiles

1 pound Hatch green chilies, roasted, peeled, and chopped (fresh or frozen)

1 cup enchilada sauce (store-bought or homemade)

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

1 teaspoon cumin

1 teaspoon chili powder

Salt and pepper, to taste

1 cup heavy cream (or coconut milk for a lighter version)

1 lime, juiced

¼ cup fresh cilantro, chopped (for garnish)

1 cup shredded cheese (cheddar, Monterey Jack, or a blend for topping)

Tortilla chips or strips, for serving

Instructions
 

Sauté the Base: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté until it's soft and translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.

    Add Protein (Optional): If using, add the ground chicken or turkey to the pot. Cook it until browned, breaking it up with a wooden spoon, approximately 5-7 minutes. Drain any excess fat if necessary.

      Incorporate Broth and Veggies: Pour in the chicken broth, then add the fire-roasted diced tomatoes, diced green chiles, chopped Hatch green chilies, corn, enchilada sauce, cumin, and chili powder. Stir well to combine and bring to a gentle simmer.

        Season the Soup: Season with salt and pepper to taste. Let the soup simmer for 15-20 minutes, allowing the flavors to meld together.

          Make It Creamy: Reduce the heat to low and stir in the heavy cream, keeping the soup warm but not boiling. Adjust seasoning if necessary.

            Finish with Lime: Squeeze in the juice of one lime and stir again to incorporate the tangy flavor.

              Serve: Ladle the soup into bowls and top with shredded cheese, a sprinkle of fresh cilantro, and a handful of tortilla chips or strips on the side for that extra crunch.

                Enjoy: Each spoonful should be a delightful mix of creamy richness, smoky heat, and enticing flavors!

                  Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 6-8 servings