🔥 Cream of Hatch Chile Soup 🔥
Garnished With
Tortilla Strips, Mexican Cheese, Jalapeño, Cilantro
With only three (3!) ingredients, this soup is astonishingly complex and flavorful. Chiles grown in the Hatch Valley have an ideal balance of smoky heat and sweetness. Their unique flavor is a result of the Southern New Mexico sun and terroir.
By the way, this soup is muy picante but the cream and shredded cheese help to temper the spiciness. The heat level is customizable though… the hot, medium, or mild chile ratio can easily be adjusted to taste.
And while Cream of Hatch Chile Soup could simply be served naked, garnishes take it to another level where home-made tortilla strips add crunch, while thin slices of jalapeño and cilantro leaves add fresh complementary flavors and visual appeal.
Cream of Hatch Chile Soup Recipe
Ingredients:
- 1 – 16 oz. package Hatch Green Chile (fire-roasted, peeled, frozen, MILD, chopped)
- 1/2 – 16 oz. package Hatch Green Chile (fire-roasted, peeled, frozen, HOT, chopped)
- 1 1/2 c. chicken stock
- 1/2 c. heavy cream (warmed)
- sea salt to taste
Method:
Defrost the package(s) of chopped green chiles. A quick-thaw method is to submerge the vacuum sealed package in a big pot of cold water. It should be ready to go in less than 30 minutes.
Blend chiles and chicken stock in a high-performance blender (Vitamix) on the hot soup program for 5 minutes 45 seconds. Add warmed cream and blend for an additional 10 seconds. Add salt to taste, then blend again briefly.
To Plate:
- home-made corn tortilla strips (recipe here)
- shredded mexican cheese blend
- jalapeños, thinly sliced
- cilantro
Ladle Cream of Hatch Chile Soup into warm shallow bowls. Mound tortilla strips in the center. Sprinkle cheese around the perimeter. Garnish with jalapeño and cilantro.
Notes:
The heat level is completely customizable. Adjust chile ratio to your liking. The total weight of chiles should always equal 24 oz.
The cream should be slightly warmed before adding to the hot soup so it doesn’t cool it down too much before serving.
The hot soup program blends the soup into quite a frothy mix. To eliminate bubbles in the final presentation, pour soup through a fine mesh sieve into the soup bowls.
This soup is also great cold. Serve in small soup cups, skip the fried tortilla strips and cheese, simply garnish with cilantro and a jalapeño wheel.
More Hatch Chile Recipes
Hatch Chile Stew with Chicken and Heirloom Beans here
Grilled Artichoke, Hatch Chile Garlic Mayonnaise here
Spicy Hatch Chile Salsa Roja Rice here
Calabacitas with Hatch Chiles here
Smoky Pork Chops with Fresh Corn and Fire-Roasted Hatch Chile, Pickled Okra here
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