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If you’re in search of a dish that embodies both comfort and a punch of flavor, look no further than Creamy Hatch Chili Dream Soup. This delightful recipe highlights the star ingredient: Hatch chiles, which are celebrated for their unique taste and versatility. Originating from the Hatch Valley in New Mexico, these chiles offer a distinctive blend of earthy sweetness combined with a mild to moderate heat that can elevate any dish. In this article, we will explore the nuances of Hatch chiles, the ingredients that bring this soup to life, and the initial steps to creating a bowl of warmth and joy.

Crockpot Creamy Hatch Chili Soup

Discover the comforting warmth of Creamy Hatch Chili Dream Soup, a delightful recipe showcasing the unique flavor of Hatch chiles. This soup combines roasted chiles, tender chicken, and rich dairy for a creamy texture that warms the soul. Learn how to layer ingredients for optimal flavor, the benefits of slow cooking, and the perfect garnishes to elevate your dish. Perfect for cozy nights or gatherings, this soup is a culinary journey you won’t want to miss.
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Ingredients
  

2 cups fresh Hatch green chiles, roasted, peeled, and chopped

1 medium onion, diced

3 cloves garlic, minced

1 pound boneless, skinless chicken breasts

4 cups chicken broth

2 cups heavy cream

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

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon salt (adjustable to taste)

½ teaspoon black pepper

1 tablespoon olive oil

1 cup corn (frozen or fresh)

1 cup shredded Monterey Jack cheese (plus extra for topping)

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Prepare the Chiles: If you haven't roasted your Hatch chiles yet, do so by placing them directly over an open flame or under a broiler until they are evenly charred. Once charred, place them into a bowl, cover with plastic wrap, and let them steam for 10-15 minutes. This helps to loosen the skins. After steaming, peel off the skins, chop the chiles, and set aside.

    Sauté Aromatics: In a medium skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, or until it turns translucent. Next, stir in the minced garlic and cook for an additional minute until fragrant, taking care not to let it burn.

      Layer Ingredients: In a large crockpot, combine the roasted chopped Hatch chiles, sautéed onions and garlic, chicken breasts, chicken broth, drained and rinsed white beans, corn, ground cumin, smoked paprika, salt, and black pepper. Stir everything well to ensure an even mix.

        Cook: Cover the crockpot with the lid and set it to cook on low for 6-7 hours or on high for 3-4 hours. The chicken should be fully cooked and easily shred with a fork by the end of this cooking period.

          Shred Chicken: Once the chicken is cooked, carefully remove the breasts from the crockpot. Use two forks to shred the chicken into bite-sized pieces before returning it back into the soup.

            Add Cream and Cheese: Stir in the heavy cream and the shredded Monterey Jack cheese, allowing the flavors to meld. Let the soup cook on high for an additional 15-20 minutes, or until it is warmed through and reaches a creamy consistency.

              Serve: Ladle the hot soup into individual bowls. Garnish each serving with additional shredded cheese, a sprinkle of fresh chopped cilantro, and serve with lime wedges on the side for an extra burst of citrus flavor.

                Prep Time, Total Time, Servings: 20 mins | 7 hrs 20 mins | 6 servings