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As the temperatures drop and the days shorten, there's nothing quite like a warm bowl of soup to bring comfort and satisfaction. Soups have long been a staple in households, especially during the colder months, offering not only warmth but also a sense of nourishment. Among the myriad of soup options available, the Creamy Hatch Chili Enchilada Soup stands out as a unique and flavorful choice. This dish combines the rich, creamy texture of a traditional enchilada with the heartiness of a soup, making it an ideal meal for those seeking comfort food that doesn't compromise on health.

Creamy Hatch Chili Enchilada Soup

Cozy up with a warm bowl of Creamy Hatch Chili Enchilada Soup, the perfect comfort food for chilly nights. This rich and hearty soup combines the smoothness of traditional enchiladas with the vibrant flavors of Hatch chilies. Packed with nutrient-rich ingredients like ground chicken, black beans, and corn, it offers a delicious balance of creaminess and spice. Ideal for weeknight dinners or gatherings, this easy recipe will delight your taste buds and warm your soul. Enjoy it garnished with fresh cilantro and tortilla chips for the ultimate experience.
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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 ground cumin

1 teaspoon chili powder

Salt and pepper, to taste

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

Juice of 1 lime

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 for approximately 5 minutes, or until it becomes soft and translucent. Stir in the minced garlic and cook for an additional minute, or until fragrant.

    Add Protein (Optional): If you choose to include it, add the ground chicken or turkey to the pot. Cook for about 5-7 minutes, breaking it apart with a wooden spoon until it is browned and cooked through. Drain any excess fat if needed to keep the soup light.

      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 thoroughly to combine all ingredients and bring the mixture to a gentle simmer.

        Season the Soup: Taste the soup and season with salt and pepper as desired. Allow the soup to simmer uncovered for 15-20 minutes, enabling the flavors to meld beautifully.

          Make It Creamy: Lower the heat to low and stir in the heavy cream gently, ensuring the soup remains warm but doesn’t boil. Taste again and adjust seasoning if needed.

            Finish with Lime: Squeeze the juice of one lime into the soup, stirring to incorporate its bright, tangy flavor throughout.

              Serve: Ladle the luscious soup into bowls. Top each serving with a generous sprinkle of shredded cheese and fresh cilantro, and add a handful of tortilla chips or strips on the side for an added crunch and texture.

                Enjoy: Indulge in this creamy, flavorful soup that balances richness with a hint of smoky heat in every delightful spoonful!

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