Creamy Hatch Green Chile Soup – Cozy & Spicy August Dinner!

As August rolls in and Hatch chile season hits its flavorful peak, there’s no better way to celebrate than with a bowl of Creamy Hatch Green Chile Soup. This comforting, velvety soup blends roasted Hatch green chiles with tender potatoes, savory chicken, and a luscious cream base—creating a spicy yet soothing dinner perfect for late summer evenings.

Whether you’re a Hatch chile lover or just discovering this New Mexico gem, this recipe delivers bold Southwestern flavors in an easy one-pot dish. Let’s dive into how to make this delicious, creamy soup from scratch.

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🥣 Why You’ll Love This Creamy Hatch Green Chile Soup

• Perfect for August & Hatch Chile Season

• Spicy, creamy, and deeply flavorful

• One-pot recipe – easy cleanup

• Customizable for vegetarians or low-carb eaters

• Freezer-friendly & great for meal prep

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🌶️ What Are Hatch Green Chiles?

H3: The Star of the Show

Hatch green chiles are a variety of chile pepper grown in the Hatch Valley of New Mexico. They’re known for their earthy heat, smoky complexity, and vibrant green flavor when roasted. Available fresh in August and September, these chiles are a seasonal treat.

You can find them:

• Fresh at farmers’ markets (especially in the Southwest)

• Roasted and frozen in some grocery stores

• In canned form year-round

🔥 Pro Tip: Fresh roasted Hatch chiles give this soup its signature flavor—use them if you can!

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🧄 Creamy Hatch Green Chile Soup Ingredients

This soup uses wholesome pantry staples, fresh veggies, and flavorful seasonings. Here’s what you’ll need:

H4: Main Ingredients

• 2 tbsp olive oil or butter

• 1 medium yellow onion, diced

• 3 garlic cloves, minced

• 1 tsp cumin

• 1 tsp smoked paprika

• 1/2 tsp salt, plus more to taste

• 1/2 tsp black pepper

• 1/4 tsp chili flakes (optional, for extra heat)

• 4 Hatch green chiles, roasted, peeled, and chopped (or 1 cup canned)

• 2 cups diced potatoes (Yukon gold or russet)

• 4 cups chicken broth (or vegetable broth for vegetarian version)

• 2 cups shredded cooked chicken (rotisserie works great!)

• 1 cup heavy cream (or half & half for lighter option)

• 1 tbsp cornstarch + 1 tbsp water (optional, to thicken)

• Juice of ½ lime

• Fresh cilantro, for garnish

• Shredded cheese, sour cream, or tortilla strips (optional toppings)

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🍲 How to Make Creamy Hatch Green Chile Soup

H3: Step-by-Step Instructions

🥄 Step 1: Sauté the Aromatics

In a large soup pot, heat the olive oil over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes. Stir in the minced garlic, cumin, paprika, salt, pepper, and chili flakes. Cook for another 1–2 minutes until fragrant.

🌶️ Step 2: Add Chiles & Potatoes

Add the chopped Hatch green chiles and diced potatoes. Stir to combine and coat with spices.

🧊 Step 3: Pour in Broth & Simmer

Pour in the chicken broth and bring to a boil. Reduce heat to a simmer and cook for 15–20 minutes, until the potatoes are tender.

🍗 Step 4: Stir in Chicken & Cream

Add the cooked, shredded chicken and stir. Then pour in the heavy cream. Simmer for 5–10 minutes to let flavors meld.

🥄 Step 5: Thicken (Optional)

For a thicker soup, mix 1 tablespoon of cornstarch with 1 tablespoon of water and stir into the pot. Cook for a few more minutes until thickened.

🍋 Step 6: Finish with Lime

Turn off the heat and stir in fresh lime juice. Adjust salt and pepper to taste.

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🧀 How to Serve Hatch Green Chile Soup

Top with your favorites:

• Shredded Monterey Jack or Pepper Jack

• Sour cream or Greek yogurt

• Chopped cilantro

• Crushed tortilla chips or crispy tortilla strips

• A drizzle of hot sauce

Pair it with:

• Warm flour tortillas

• Jalapeño cheddar cornbread

• A light avocado salad

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🧊 Storage & Meal Prep Tips

• Fridge: Store leftovers in an airtight container for up to 4 days.

• Freezer: Freeze cooled soup for up to 2 months. Thaw in the fridge overnight and reheat on the stove.

• Meal Prep: Roast and peel chiles in bulk and freeze in small portions for later use.

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🌱 Substitutions & Variations

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❓FAQs About Hatch Green Chile Soup

Can I make this vegetarian?

Yes! Use vegetable broth and swap the chicken for white beans or chickpeas.

 How spicy is this soup?

Hatch chiles range from mild to medium-hot. If you’re sensitive to spice, use mild chiles and skip the chili flakes.

Can I use canned Hatch chiles?

Absolutely! While fresh roasted chiles are ideal, canned chiles are a great shortcut and still add rich flavor.

Is this gluten-free?

Yes—just double-check that your broth and toppings are certified gluten-free.

 Can I make it in a slow cooker?

Yes. Combine all ingredients except cream and lime in a slow cooker and cook on low for 6–7 hours. Stir in cream and lime at the end.

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🌟 Final Thoughts: The Comfort Bowl of Late Summer

There’s something magical about the smoky heat of Hatch chiles meeting the rich creaminess of a slow-simmered soup. It’s comforting enough for cozy evenings but light enough to enjoy during late summer. Whether you serve it solo or with sides, this Creamy Hatch Green Chile Soup is a flavorful tribute to August’s most beloved pepper.

So grab a few Hatch chiles while they’re in season and simmer up a pot—you’ll be hooked!