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In the world of comfort food, few dishes can compare to a warm, hearty soup. Creamy Hatch Chili Dream Soup is a delightful fusion of flavors that brings warmth and satisfaction to any meal. This recipe showcases the unique taste of Hatch green chiles, known for their mild heat and rich flavor, making it a perfect choice for those who enjoy a little spice without overwhelming heat. The creamy texture combined with the earthy tones of the chiles creates a comforting dish that’s ideal for chilly evenings or cozy gatherings.

Crockpot Creamy Hatch Chili Soup

Discover the comforting and delicious Creamy Hatch Chili Dream Soup, perfect for cozy evenings or gatherings. This recipe highlights the mild heat and rich flavor of Hatch green chiles, combined with boneless chicken, heavy cream, and aromatic sautéed onions and garlic. Not only does this soup warm you up, but it also offers nutritional benefits thanks to its wholesome ingredients like vitamins A and C. Follow our detailed guide to create this delightful dish and impress your family and friends with every spoonful.
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Ingredients
  

2 cups fresh Hatch green chiles, roasted, peeled, and chopped

1 medium onion, diced

3 cloves garlic, minced

1 pound boneless, skinless chicken breasts

4 cups chicken broth

2 cups heavy cream

1 can (15 oz) white beans, drained and rinsed

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon salt (adjust to taste)

½ teaspoon black pepper

1 tablespoon olive oil

1 cup corn (frozen or fresh)

1 cup shredded Monterey Jack cheese (plus extra for topping)

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Prepare the Chiles: If you haven’t done so already, roast the Hatch chiles over an open flame or under a broiler until charred. Place them in a bowl, cover, and let steam for 10-15 minutes to loosen the skins. Peel and chop the chiles, setting them aside.

    Sauté Aromatics: In a skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.

      Layer Ingredients: In your crockpot, add the chopped roasted Hatch chiles, sautéed onions and garlic, chicken breasts, chicken broth, white beans, corn, ground cumin, smoked paprika, salt, and pepper. Stir to combine.

        Cook: Cover the crockpot and cook on low for 6-7 hours or on high for 3-4 hours, or until the chicken is cooked through and easily shreds with a fork.

          Shred Chicken: Once cooked, remove the chicken breasts from the crockpot. Using two forks, shred the chicken and return it to the soup.

            Add Cream and Cheese: Stir in the heavy cream and shredded Monterey Jack cheese into the soup. Let it cook on high for an additional 15-20 minutes until the soup is heated through and creamy.

              Serve: Ladle the soup into bowls, garnishing with additional shredded cheese, fresh cilantro, and a wedge of lime on the side for squeezing.

                Prep Time, Total Time, Servings: 20 mins | 7 hrs 20 mins | 6 servings