Cream of Green Chile Soup

My husband and I are what you would call Chile Heads.  We love anything with Hatch Green Chile.  We've had green chile wine, green chile peanut butter, and he's famous for his Green Chile Stew Recipe.  We try to get to New Mexico as often as we can, especially in late August and September during the Hatch Chile harvest.  Hatch, New Mexico is known as the "Chile Capitol of the World," most famous for growing New Mexico's State Vegetable: the New Mexico or green chile.  There's nothing quite like the smell of fresh green chiles turning in a chile roaster over an open flame.  We've been known to bring home garbage bags full.  I've been thinking about developing a Cream of Green Chile Soup for a long time.  I finally got around to creating it, and it was positively dreamy.  Light, but creamy in texture with the distinct flavor of roasted Hatch green chile.  I've never tasted anything quite like it.  My husband ate three bowls and exclaimed, "The only thing missing is a Monterrey Jack grilled cheese sandwich."  He's definitely onto something there.  Whether you're a Chile Head or a chile novice, this creamy, dreamy soup is a must make! 

Move over Greg's Famous Green Chile Stew,
make room for Candi's Cream of Green Chile Soup!

2 pounds of green chile deliciousness

Simmer the green chiles, onion and garlic with
chicken stock...

Puree until smooth, season with salt
and add heavy cream.

Enjoy New Mexico's most famous flavor!

Cream of Green Chile Soup

2 pounds roasted mild Hatch green chiles, peeled, seeded and chopped
1 large white onion, chopped
2 teaspoons olive oil
3 cloves garlic minced
4 cups chicken stock
1-2 cups heavy cream (depending on heat from chile)
Kosher salt to taste

In a large Dutch oven over medium heat, saute onion in olive oil until soft and translucent.  Add garlic and saute one minute more.  Add the chopped green chiles and chicken broth.  Bring mixture to a boil, then reduce heat to simmer and allow to cook 20 minutes.  Using an immersion blender, puree the mixture until very creamy.  Stir in cream.  Taste for seasoning and salt to taste.  Allow mixture to heat through and serve.

NOTE:  I used Hatch green chiles I had in my freezer.  I think this would be delicious with canned green chiles as well, but nothing beats that fresh roasted flavor.  If you have access to fresh green chiles in season, the definitely roast them fresh and use those.  Be sure to use the authentic Hatch green chile.  There's nothing that compares to the flavor!  I used 1.5 pounds of mild chiles and 1/2 pound of a particularly HOT batch. I wound up using the entire 2 cups of cream, but next time I will make the soup with all mild chiles, and go with 1 cup for a stronger chile flavor.

Prep Time:   Approximately 10 minutes     Cook Time:  Approximately 20 minutes