Description
A velvety, smoky soup featuring roasted Hatch chiles balanced with heavy cream and aromatic vegetables. A perfect blend of Southwest heat and comforting creaminess.
Ingredients
Scale
- 6–8 medium Hatch chiles
- 4 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Roast the Hatch chiles under a broiler or over a gas flame, turning frequently until skins are charred and blistered.
- Place roasted chiles in a sealed bag for 10 minutes to steam, then peel off the charred skins and remove stems.
- Melt butter in a large pot over medium heat and sauté diced onions until translucent.
- Add minced garlic to the pot and sauté for 1 minute until fragrant.
- Stir in the chopped roasted chiles and chicken broth, then simmer for 15 minutes.
- Blend the mixture using an immersion blender until completely smooth.
- Reduce heat to low and stir in the heavy cream until well combined.
- Whisk cornstarch and cold water into a slurry, stir into the soup, and simmer for 2-3 minutes until thickened.
- Season with salt and black pepper to taste.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Southwestern