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Creamy Roasted Hatch Green Chile Chicken Enchilada Soup

creamy roasted hatch green chile chicken enchilada soup - featured image
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A cozy, smoky, and creamy soup featuring roasted Hatch green chiles, shredded chicken, and cheesy enchilada flavors. Perfect for chilly evenings and quick weeknight dinners.

Ingredients

Scale
  • 4–5 medium Hatch green chiles, roasted, peeled, and seeded
  • 2 large boneless, skinless chicken breasts (about 1 lb / 450 g), cooked and shredded
  • 1 medium yellow onion, diced
  • 3 large garlic cloves, minced
  • 4 cups chicken broth (960 ml), homemade or low-sodium store-bought
  • 1 cup corn kernels (150 g), fresh or frozen
  • 1 cup black beans (170 g), rinsed and drained (optional)
  • 1 cup enchilada sauce (240 ml), store-bought or homemade
  • 4 oz cream cheese (115 g), softened
  • 1 cup shredded cheddar cheese (115 g)
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • Salt and black pepper, to taste
  • 2 tbsp olive oil
  • Fresh cilantro, for garnish
  • Lime wedges, optional for serving

Instructions

  1. Preheat oven to 450°F (230°C). Place Hatch green chiles on a baking sheet and roast for 15-20 minutes, turning occasionally, until skin is blistered and charred.
  2. Remove chiles from oven and place in a bowl covered with plastic wrap or towel for 10 minutes to steam.
  3. Peel off skins, remove seeds and stems, roughly chop chiles, and set aside.
  4. In a medium pot, cover chicken breasts with water, add a pinch of salt, and simmer for 15-20 minutes until cooked through. Remove and shred with forks.
  5. Heat olive oil in a large pot over medium heat. Add diced onion and cook 4-5 minutes until translucent and slightly golden.
  6. Add minced garlic and sauté for 30 seconds until fragrant.
  7. Stir in cumin, chili powder, and smoked paprika; cook for 1 minute to toast spices.
  8. Add chopped roasted Hatch chiles and cook for 2 minutes, stirring frequently.
  9. Pour in chicken broth and enchilada sauce, stir to combine. Add corn and black beans if using.
  10. Bring to a simmer and cook for 10 minutes to meld flavors.
  11. Ladle about 3 cups (720 ml) of soup into a blender or use an immersion blender in the pot. Blend until smooth and silky, then return to pot.
  12. Stir in softened cream cheese until melted and incorporated.
  13. Add shredded chicken and stir to combine. Heat gently for 5 minutes, stirring occasionally.
  14. Taste and season with salt and pepper as needed. Add more broth or water if soup is too thick.
  15. Serve hot, topped with shredded cheddar cheese, fresh cilantro, and a squeeze of lime if desired.

Notes

Roasting the Hatch chiles yourself adds unbeatable smoky depth. Steaming after roasting makes peeling easier. Blend part of the soup for creamy texture without heavy cream. Use rotisserie chicken for convenience. For dairy-free, substitute cream cheese with cashew or coconut cream and omit cheddar or use vegan cheese.

Nutrition

Keywords: Hatch green chile soup, chicken enchilada soup, creamy chicken soup, roasted chile soup, southwestern soup, easy chicken soup, weeknight dinner

Find it online: https://tastypierecipes.com/creamy-roasted-hatch-green-chile-chicken-enchilada-soup-recipe-easy-and-best/