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If you're seeking a hearty, satisfying dish that warms the soul and tantalizes the taste buds, look no further than Creamy Hatch Chili Enchilada Soup. This delightful concoction combines the rich, savory flavors of traditional enchiladas with the comforting essence of a soup, making it an ideal meal for chilly evenings or lively gatherings. Enchilada soup has gained immense popularity for its versatility; it can be customized with various ingredients to suit your preferences, whether you're a meat lover or a devoted vegetarian.

Creamy Hatch Chili Enchilada Soup

Discover the ultimate comfort food with Creamy Hatch Chili Enchilada Soup. This hearty dish combines the rich flavors of enchiladas with a warm, savory soup perfect for cozy evenings or lively gatherings. Featuring vibrant Hatch green chiles known for their unique heat and smoky sweetness, this soup is both versatile and nutritious. Customize it to suit your taste, whether you're a meat lover or vegetarian, and enjoy a delightful bowl that brings everyone together. Ideal for sharing, this recipe is a must-try for any occasion.
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Ingredients
  

2 cups roasted Hatch green chiles, peeled and chopped

1 tablespoon olive oil

1 medium onion, diced

3 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

6 cups vegetable broth (or chicken broth for a non-vegetarian option)

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

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

1 can (14.5 oz) diced tomatoes with green chiles

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

Salt and pepper to taste

1 cup shredded cheddar cheese (optional, for garnish)

1/4 cup chopped fresh cilantro (for garnish)

Tortilla strips for serving

Instructions
 

Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until it becomes translucent. Stir in the minced garlic, cumin, and smoked paprika, cooking for another minute until fragrant.

    Add Broth and Veggies: Pour in the vegetable broth and bring it to a simmer. Add the chopped Hatch green chiles, corn, black beans, and diced tomatoes. Stir well to combine.

      Simmer the Soup: Allow the soup to cook on medium-low heat for about 15-20 minutes, letting the flavors meld together. If you prefer a thicker soup, you may want to blend a portion of it with an immersion blender or in a regular blender.

        Make it Creamy: Reduce heat to low and stir in the heavy cream or coconut milk. Season with salt and pepper to taste. Let it heat through for an additional 5 minutes, ensuring it does not boil once the cream is added.

          Serve: Ladle the soup into bowls and garnish with shredded cheddar cheese, fresh cilantro, and crispy tortilla strips for some crunch.

            Enjoy: This creamy Hatch chili enchilada soup is best served hot. Enjoy your delicious and warming dish!

              Prep Time, Total Time, Servings: 10 minutes | 35 minutes | 6 servings