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The foundation of any great soup starts with quality ingredients, and for this Creamy Hatch Chili Enchilada Soup Delight, olive oil plays a crucial role. As you begin your culinary journey, heating olive oil in a large pot creates a flavorful base for the aromatics that follow. Olive oil not only enhances the overall taste but also helps to sauté the ingredients, unlocking their essential flavors.

Creamy Hatch Chili Enchilada Soup

Warm up this season with a bowl of Creamy Hatch Chili Enchilada Soup Delight, perfect for chilly evenings. This comforting recipe combines the rich flavors of Hatch green chiles with hearty ingredients, making it ideal for family dinners or gatherings. Easily adaptable for meat lovers or vegetarians, this soup is elevated with creamy texture and spices, delivering a satisfying culinary experience. Enjoy it with your favorite sides for a complete, cozy meal.
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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 cumin

1 teaspoon smoked paprika

1/2 teaspoon chili powder (adjust to taste)

Salt and 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 Vegetables: In a large pot, heat olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Add the minced garlic and sauté for an additional minute until fragrant.

    Add Chiles and Spices: Stir in the chopped Hatch green chiles, cumin, smoked paprika, chili powder, and season with salt and pepper. Cook for 2-3 minutes, allowing the spices to release their flavors.

      Combine Broth and Beans: Pour in the chicken or vegetable broth and bring the mixture to a simmer. Once simmering, add the black beans and corn, stirring to combine.

        Cream It Up: Reduce the heat to low and gradually stir in the heavy cream (or coconut cream). Allow the soup to heat through without boiling, simmering for about 10 minutes to blend the flavors.

          Blend for a Creamy Finish: For a smoother consistency, carefully blend half of the soup in a blender or using an immersion blender. Return it to the pot if you used a traditional blender.

            Add Cheese: Stir in the shredded cheese until melted and creamy. Adjust seasoning if necessary.

              Serve: Ladle the soup into bowls and garnish with fresh cilantro. Serve with lime wedges and a topping of tortilla strips or chips for added crunch.

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