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Creamy Hatch Chili Chicken Soup Recipe with Corn and Potato

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A cozy, creamy chicken soup featuring roasted Hatch chilis, sweet corn, and tender potatoes, perfect for chilly evenings or anytime you want a comforting, slightly spicy meal.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 1 lb / 450 g), cut into bite-sized pieces
  • 3–4 roasted Hatch chilis, peeled and chopped (fresh or jarred)
  • 1 cup fresh corn kernels (about 150 g)
  • 2 medium Yukon Gold potatoes, peeled and diced (about 300 g)
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 4 cups (1 liter) low-sodium chicken broth
  • 1 cup (240 ml) heavy cream
  • 4 oz (115 g) cream cheese, softened
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste
  • A handful fresh cilantro, chopped (optional)

Instructions

  1. Roast the Hatch chilis over an open flame or under the broiler until the skin blisters and blackens (about 5-7 minutes). Place in a bowl and cover with plastic wrap to steam for 10 minutes. Peel off the skins, remove seeds, and chop finely. (Skip if using jarred roasted Hatch chilis.)
  2. Heat 2 tablespoons olive oil in a large soup pot over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add minced garlic and cook until fragrant, about 30 seconds.
  3. Add the diced chicken to the pot, season lightly with salt and pepper, and cook until no longer pink on the outside, about 5-6 minutes, stirring occasionally.
  4. Stir in diced potatoes, corn kernels, cumin, smoked paprika, and chopped Hatch chilis. Mix well to coat with spices.
  5. Pour in 4 cups chicken broth and bring to a boil. Reduce heat and simmer gently for 20 minutes, or until potatoes are tender.
  6. Lower heat to medium-low. Gradually stir in softened cream cheese, whisking to melt smoothly. Then pour in heavy cream and stir to combine. Heat through for about 5 minutes without boiling.
  7. Taste and adjust salt and pepper as needed. Add cayenne or extra Hatch chili for more heat if desired.
  8. Ladle soup into bowls and garnish with chopped fresh cilantro. Serve warm with crusty bread or cornbread.

Notes

Add cream and cream cheese on low heat to prevent curdling. Roasting Hatch chilis and steaming them makes peeling easier and enhances smoky flavor. If soup is too thick, add broth or cream; if too thin, simmer uncovered to concentrate flavors. Can substitute sweet potatoes or butternut squash for potatoes. For dairy-free, use coconut milk and dairy-free cream cheese. Jarred Hatch chilis can be used if fresh are unavailable.

Nutrition

Keywords: Hatch chili chicken soup, creamy chicken soup, corn and potato soup, spicy chicken soup, cozy soup recipe, easy chicken soup

Find it online: https://sofiaspice.com/creamy-hatch-chili-chicken-soup-recipe-with-corn-and-potato-easy-and-perfect/