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Creamy Hatch Green Chili Chicken Enchilada Soup

creamy hatch green chili chicken enchilada soup - featured image
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A comforting and flavorful creamy soup featuring roasted Hatch green chiles, tender shredded chicken, and a smooth cheesy broth, perfect for cozy dinners.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts or thighs, cooked and shredded
  • 1–2 cups roasted and diced Hatch green chiles (fresh or canned)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups (960 ml) low sodium chicken broth
  • 1 cup (240 ml) whole milk or half-and-half (can substitute dairy-free milk)
  • 4 oz (115 g) cream cheese, softened
  • 1 cup shredded Mexican blend cheese (cheddar, Monterey Jack, or mix)
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika
  • Salt and black pepper to taste
  • A handful fresh cilantro, chopped (optional for garnish)
  • Lime wedges for serving
  • Tortilla chips or strips for topping (optional)

Instructions

  1. If chicken is not cooked, poach or roast until cooked through (about 15-20 minutes poaching). Shred with two forks or chop coarsely and set aside.
  2. Heat 2 tablespoons olive oil in a large soup pot over medium heat. Add diced onion and sauté until translucent, about 5 minutes.
  3. Add minced garlic and cook for another minute until fragrant.
  4. Stir in ground cumin, chili powder, smoked paprika, salt, and pepper. Cook for 30 seconds to toast the spices.
  5. Add roasted Hatch green chiles and stir to combine.
  6. Pour in 4 cups chicken broth and bring to a gentle boil. Reduce heat and simmer for 10 minutes.
  7. Lower heat to medium-low. Stir in softened cream cheese in small chunks, whisking to melt smoothly into the broth.
  8. Add 1 cup milk or half-and-half and 1 cup shredded Mexican blend cheese. Stir continuously until cheese is melted and soup is creamy.
  9. Return shredded chicken to the pot and simmer for another 5 minutes to absorb flavors.
  10. Optional: Use an immersion blender to puree part of the soup for a smoother texture, leaving some chunks.
  11. Taste and adjust seasoning with salt, pepper, or chili powder as desired. Thin soup with additional broth or milk if too thick.
  12. Serve hot, garnished with chopped cilantro, a squeeze of lime, and tortilla chips or strips on top.

Notes

Roast Hatch green chiles slowly to develop smoky flavor. Stir cream cheese in small pieces over moderate heat to avoid clumping. Use leftover rotisserie chicken to save time. For dairy-free, substitute cream cheese and milk with coconut cream and vegan cheese. Soup thickens when stored; add broth or milk when reheating.

Nutrition

Keywords: Hatch green chili, chicken enchilada soup, creamy soup, comfort food, easy dinner, Southwestern soup

Find it online: https://bitefuljoy.com/creamy-hatch-green-chili-chicken-enchilada-soup-recipe-easy-and-perfect-for-dinner/