Hatch Green Chile and Cheese Soup
Hatch Green Chile and Cheese Soup is warm and spicy and perfect for the Fall and Winter seasons. Topped with sour cream for a cool dollop; it's perfect.
Servings 6 -8 Servings
Calories 284kcal
Ingredients
For the Soup:
- ¼ cup butter
- 1 cup sweet onion, chopped
- 2 cups Hatch Green Chiles - roasted cleaned and roughly chopped
- ½ cup red bell pepper,
- 2 cloves garlic, minced
- ½ cup all-purpose flour
- 1 tsp cumin
- 6 cups chicken stock, warmwd
- ½ cup Mexican cheese combination queso fresca or mozzarella cheese, shredded
- 3 Tbsp cilantro, chopped
For the Garnish:
- Fried tortilla strips
- ½ cup sour cream
- 1 Tbsp cilantro, chopped
- 3-4 green onions chopped
Instructions
- In a large, heavy pot, melt butter over very low heat; add the onion, peppers and garlic and cook over low heat for 10 minutes until vegetables are soft but not browned.
- Add flour and cumin and stir well to blend.
- Pour stock into pot, whisking continuously. Cook until thickened, about 10 minutes.
- Remove from heat, stir in cheese, add the cilantro and blend with an immersion blender until smooth.
- Pour soup into bowls and garnish with sour cream, cilantro, green onion slices and fried tortilla strips.
Notes
This was nice and spicy and cooled just perfectly with the dollop of sour cream but you can adjust the peppers to your own taste!
Nutrition
Serving: 1grams | Calories: 284kcal | Carbohydrates: 20g | Protein: 12g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Cholesterol: 49mg | Sodium: 476mg | Fiber: 1g | Sugar: 7g