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Enchilada soup is a beloved dish that brings warmth and comfort to many households, especially during the cooler months. Known for its rich, savory flavors and soothing texture, it has become a staple in American and Mexican cuisine alike. Among the various versions of this hearty soup, the Creamy Hatch Chili Enchilada Soup Delight stands out due to its unique ingredient: Hatch green chiles. These chiles not only elevate the flavor profile of the soup but also offer a delightful kick that enchilada enthusiasts crave.

Creamy Hatch Chili Enchilada Soup

Discover the comforting flavors of Creamy Hatch Chili Enchilada Soup, the perfect dish for cooler months. Made with roasted Hatch green chiles, this soup is a delicious blend of savory and slightly sweet, making it a standout choice for any meal. It's easily customizable for meat lovers or vegetarians alike and can be made dairy-free. With rich ingredients like black beans, corn, and a creamy texture, this soup is sure to warm your heart and nourish your body. Perfect for cozy family dinners, this recipe invites culinary creativity. Dive into a bowl of delight!
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Ingredients
  

1 tablespoon olive oil

1 medium onion, diced

3 cloves garlic, minced

2 cups roasted Hatch green chiles, peeled and chopped (fresh or canned)

4 cups chicken or vegetable broth

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

1 can (15 oz) corn, drained

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon chili powder (adjust to taste)

Salt and freshly ground pepper to taste

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

1 cup shredded cheese (Mexican blend or sharp cheddar)

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Tortilla strips or chips (for topping)

Instructions
 

Sauté the Aromatics:

    In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, or until the onion becomes translucent. Then, add the minced garlic and continue to sauté for an additional minute until fragrant.

      Incorporate Chiles and Spices:

        Stir in the chopped Hatch green chiles, ground cumin, smoked paprika, and chili powder. Season with salt and freshly ground pepper. Cook for 2 to 3 minutes to allow the spices to develop their flavors.

          Add Broth and Beans:

            Pour in the chicken or vegetable broth, stirring well to combine. Bring the mixture to a simmer, then add the drained black beans and corn. Stir to incorporate all ingredients.

              Creamy Addition:

                Lower the heat to low and gradually stir in the heavy cream or coconut cream, allowing it to heat through gently. Simmer the soup for about 10 minutes to let the flavors meld together, being careful not to let it boil.

                  Blend for Creaminess:

                    For a creamier consistency, carefully blend half of the soup using a blender or an immersion blender. If using a traditional blender, remember to return the blended soup to the pot afterward.

                      Melt in Cheese:

                        Stir in the shredded cheese until fully melted and creamy. Taste and adjust the seasoning if necessary.

                          Serve with Flair:

                            Ladle the soup into individual bowls and garnish generously with fresh cilantro. Serve with lime wedges on the side and top each bowl with crispy tortilla strips or chips for an added crunch.

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

                                Presentation Tip: For an elegant touch, serve the soup in rustic bowls and sprinkle additional cheese and chopped cilantro on top just before serving. Add a few tortilla strips on the side for an inviting display.