Hatch Chile Soup
User Reviews
5
-
Prep Time
30 mins
-
Cook Time
20 mins
-
Servings
4 (6 cups)
-
Calories
255 kcal
-
Cuisine
Vegetarian
Hatch Chile Soup
Description
This soup starts by roasting Hatch chiles until their skins blacken, developing a smoky depth. After peeling, the chiles are combined with a sautéed base of onions and whole garlic cloves cooked in butter. Adding flour creates a lightly thickened broth once vegetable or other stock is added along with Mexican oregano, cumin, salt, and pepper. The mixture is simmered to meld flavors and cook chiles thoroughly.
The result is a warming, moderately spicy soup with herbal and smoky undertones. The powdery flour base adds gentle body without heaviness. Optional add-ins like canned corn lend sweetness and texture, while fresh cilantro, a squeeze of lime, or Mexican crema provide brightness and a cooling contrast. The soup’s spice level can be moderated by selecting milder chiles.
This soup is well suited to enjoy during Hatch chile season but can be adapted if fresh chiles are unavailable by ordering online or adjusting ingredients. Attention to salting is important depending on stock saltiness.
Ingredients
- 8 hatch chiles or 1.5 lbs
- 1 onion small
- 4 garlic cloves
- 3 tablespoons butter
- 3 tablespoons flour
- 4 cups stock
- 1 tablespoon Mexican oregano
- 1/4 teaspoon cumin optional
- 1/2 teaspoon salt plus more to taste
- black pepper freshly cracked
- 1 can corn optional
- cilantro fresh stems, chopped, optional
- lime squeeze; optional
- Mexican crema optional
Instructions
- Rinse the Hatch chiles and roast them in the oven at 400F for 30 minutes or so. You can alternatively roast them on the grill.
- As the chiles roast you can start building the rest of the soup. Add 3 tablespoons butter to a saucepan over medium heat. Roughly chop an onion and add it to the saucepan along with 4 peeled garlic cloves. Snce we're blending all of this eventually I usually just leave the garlic cloves whole.
- Once the onion has softened you can add 3 tablespoons of flour to the mixture. Stir well until the flour absorbs most of the liquid -- this step will help thicken up the soup but you can consider it optional if you want to avoid flour.
- Add 4 cups of stock along with 1 tablespoon Mexican oregano, 1/4 teaspoon cumin (optional), 1/2 teaspoon salt, and freshly cracked black pepper. Simmer for a few minutes or until the chiles are fully roasted.
- Once the roasted chiles have cooled a bit you can pull off as much skin as you can, but don't worry about getting rid of all of it. You can also de-stem and de-seed the chiles at this point.
- Add the Hatch chile pieces to your soup mixture and bring everything up to a uniform temp. Then transfer everything to a blender and combine well. Be sure to use caution when blending hot liquids -- I usually just hold a paper towel over any openings just in case you get a geyser.
- Return the blended soup to the saucepan. Simmer for 5-10 minutes and be sure to do lots of taste testing! I added more salt to this batch (about 1.5 teaspoons total) but keep in mind the salt level will depend on which stock you use. I also added another generous pinch of cumin to this batch. At this point I also added 1 can of corn (drained and rinsed) but this is optional.
- Serve immediately but don't forget to garnish! I used finely chopped cilantro stems and a couple dashes of Valentina hot sauce. A squeeze of lime and Mexican Crema are good options as well.
- Store leftovers in an airtight container in the fridge where it will keep for a few days.
Notes
- To reduce heat, select Mild Hatch chiles or use fewer chiles.
- Adjust salt based on the stock used; homemade stock is generally unsalted, requiring more salt.
- Hatch chile season is late summer; fresh chiles can be substituted or ordered online if unavailable locally.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4(6 cups)
Amount Per Serving
Calories 255 kcal
% Daily Value*
| Calories | 255kcal | 13% |
| Carbohydrates | 41g | 14% |
| Protein | 5g | 10% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Sodium | 1706mg | 71% |
| Potassium | 302mg | 6% |
| Fiber | 7g | 28% |
| Sugar | 12g | 24% |
| Vitamin A | 1168IU | 23% |
| Vitamin C | 22mg | 24% |
| Calcium | 39mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
