This Hatch Chile Soup is creamy, smoky, and bursting with flavor from flame-roasted Hatch chiles and sweet summer corn. It's easy to make, full of bold New Mexican flavor, and you can enjoy it as-is or top it with cilantro lime shrimp to really take it over the top. Use Hatch chiles that have already been roasted, peeled, and seeded, whether freshly prepared, frozen, or purchased roasted. The finished soup has a smooth chile base with whole corn kernels for texture. It's a must-make during Hatch chile season!
Why You'll Love This Hatch Chile Soup
- Ready in about an hour: Allow roughly 10 minutes for prep, plus time to sauté, simmer, blend, and finish the soup with fresh corn.
- Easy to make dairy-free: Use unsweetened plant-based cream instead of half & half, and omit the queso fresco or use a dairy-free alternative. For a gluten-free version, check the labels on packaged broth and other ingredients.
- Customizable heat level: If your chiles are spicier than you like, add less than the recipe calls for. Or add more if you like a spicier soup!
- Fresh summer corn adds sweetness and texture: Fresh corn is better by miles in this recipe, and since both are in season at the same time, I hope you'll try it this way. I've also made it with frozen corn and frozen hatch chiles in the dead of winter, and it was still delicious!
- Delicious with or without shrimp or chicken: If you'd like an even heartier soup, feel free to add cooked chicken or shrimp.
- Perfect for freezing or meal prep: Make a double batch of the chile-and-broth base and freeze it before adding the dairy and finishing ingredients for the best texture. Most of our recipes can be made ahead, so don't miss our must-try Hatch chile recipes!
Ingredients
- extra-virgin olive oil
- white onion
- garlic
- roasted Hatch chiles, peeled, seeded, and diced (freshly roasted or frozen; no need to thaw)
- low-sodium chicken broth or stock
- half & half (or whole milk or heavy cream)
- fresh corn, kernels removed
- fresh cilantro
- queso fresco cheese
Step-by-Step Instructions
- Heat the olive oil in a large pot. Sauté the onions until they're soft and translucent.
- Add the Hatch chiles (frozen is fine!) and cook until the liquid evaporates.
- Stir in the garlic and cook for 1-2 minutes.
- Add the chicken broth. Cover and simmer for 30 minutes.
- Puree with an immersion blender (or transfer in batches to a regular blender).
- Stir in the corn and simmer for 3-5 minutes, until tender and heated through. Reduce the heat, then stir in the half & half and chopped cilantro. Warm gently without boiling.
- Season to taste and garnish with the crumbled queso fresco and more cilantro.
Toppings and Variations
- Add a protein: Try adding cooked chicken or shrimp at the same time that you add the corn. You could even dice some leftover steak and add it to individual bowls!
- Serve with thick slices of grilled bread
- Make it dairy-free: Swap half & half with coconut milk or oat cream, or omit the dairy altogether
- More Heat: Add a pinch of cayenne or use extra-hot Hatch chiles
- Extra Creamy: Stir in a bit of cream cheese or sour cream before blending
How to Store, Freeze, and Reheat
- Store: Refrigerate in an airtight container for up to 4 days.
- Freeze: For the best texture, prepare the soup base without the half & half, corn, cilantro, or queso fresco. Cool promptly, refrigerate until chilled, then freeze in airtight containers for up to 3 months. Thaw in the refrigerator, reheat until hot, cook the corn in the soup until tender, and stir in the half & half and cilantro just before serving. Add queso fresco to individual bowls.
- Reheat: Warm gently on the stovetop, stirring often. Add a splash of broth or cream if it's too thick. Individual bowls can also be reheated in the microwave.
FAQs
Can I use canned or jarred Hatch chiles?
Yes - just drain well and adjust the seasoning as needed.
What if I can't find fresh corn?
Frozen corn works fine! Just give the soup a few extra minutes to heat the corn at the end.
How spicy is this soup?
It depends on your chiles. Use mild, medium, or hot Hatch chiles depending on preference.
Can I make this vegetarian or vegan?
For a vegetarian version, use vegetable broth instead of chicken broth. To make it vegan, also replace the half & half with an unsweetened plant-based cream and omit the queso fresco or use a dairy-free alternative.
Do I need to thaw frozen Hatch chiles first?
Nope! You can add them straight to the pot and cook off the liquid as they warm up.
If you're as obsessed with Hatch chiles as we are, we have plenty more for you to try! For something cozy and comforting, try this amazing easy Hatch chile tortilla soup - the broth is deeply flavorful and perfect for cool nights. If you're in the mood for something cheesy, our queso dip made with roasted Hatch chiles is incredibly good! You can also whip up a Hatch chile Enchilada Sauce to elevate your tacos, burritos, or casseroles. And don't miss our spicy Hatch chile tomato soup - it's a fresh twist on the classic soup with just the right amount of kick.
If you try this Hatch Chile Soup, I'd love to hear how you liked it! Leave a comment below, rate the recipe, or share a photo and tag me with @thewickednoodle on all social channels.
Creamy Hatch Chile Soup with Corn
Creamy Hatch chile soup made with roasted green chiles, sweet corn, and a little half & half. Top with queso fresco or add cooked shrimp for a heartier meal.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 large white onion, chopped
- 2 garlic cloves, minced
- 2 cups roasted Hatch green chiles, peeled, seeded, and diced
- 4 cups (32 ounces) low-sodium chicken broth or stock
- ¾ cup half & half, or more to taste to balance the heat
- Coarse salt, to taste
- 2 ears fresh corn, kernels removed
- ¼ cup chopped fresh cilantro, plus more for garnish
- ½ cup crumbled queso fresco, for serving
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and sauté for about 5 minutes, until softened and translucent. Stir in the roasted Hatch chiles (frozen chiles are fine) and cook until any excess liquid evaporates. The mixture should still be moist. Add the garlic and cook for another 1–2 minutes, stirring frequently.
- Pour in the chicken broth and stir to combine. Bring to a gentle simmer, cover, and cook for 30 minutes to allow the flavors to develop.
- Remove the pot from the heat. Carefully blend the soup with an immersion blender until smooth. Alternatively, use a countertop blender in small batches, following the manufacturer's instructions for blending hot liquids. Season with salt to taste.
- Return the soup to low heat and stir in the corn. Simmer for 3–5 minutes, or until the corn is tender and heated through. Stir in the half & half and chopped cilantro. Warm gently without boiling, then taste and adjust the salt. Add a little more half & half if you'd like to mellow the heat.
- Ladle the soup into bowls and top with crumbled queso fresco and additional cilantro, if desired. Serve hot.
Notes
- Hatch chiles: Use roasted, peeled, and seeded Hatch chiles. Freshly roasted, frozen, or canned chiles work. If using frozen chiles, there's no need to thaw them first. Adjust the amount based on your preferred heat level.
- Adjust the heat: Hatch chiles range from mild to very hot. Start with mild chiles if you prefer less heat. Add a little extra half & half to mellow a spicy batch.
- Dairy-free or vegan: Substitute unsweetened plant-based cream for the half & half. For a vegan version, also use vegetable broth and omit the queso fresco or replace it with a dairy-free alternative.
- Make ahead and freeze: For the best texture, freeze the blended chile-and-broth base before adding the corn, half & half, and cilantro. Thaw overnight in the refrigerator, reheat, and finish the soup with the remaining ingredients. Freeze for up to 3 months for best quality.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently over low heat, stirring occasionally. Avoid boiling once the dairy has been added
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 172Total Fat: 10gSaturated Fat: 4gUnsaturated Fat: 6gCholesterol: 21mgSodium: 588mgCarbohydrates: 15gFiber: 2gSugar: 7gProtein: 7g
This data was provided and calculated by Nutritionix.
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Tom says
Kristy,
This recipe is absolutely fabulous. It’s the second time I’ve prepared it when I can find hatch peppers at the market. I followed the recipe as described; it is a great complement to any summer meal (and I’ll freeze some for the fall). Thank you!
Tom
Kristy Bernardo says
Hi Tom,
Thank you so much for your kind words! I’m thrilled to hear you’ve made the recipe more than once - you made my day. Hatch peppers are such a treat when they’re in season, and I love the idea of freezing some! I’m so glad you’re enjoying the recipe, and I really appreciate you taking the time to share your feedback!
Happy cooking,
Kristy
Tony L says
I didn't have shrimp handy, but I did have some leftover pork carnitas in the fridge and it was spectacular atop this soup. Thank you!
Ben says
I enjoyed this recipe. I liked the crunch of the corn kernels and the shrimp with the background flavor of Hatch. I tended to under cook the shrimp and corn taking into account that the soup leftovers were going to be microwaved. My Hatch chiles were not very spicy at all and so added some Thai birds eye peppers - slit enough to let their heat out. Next time I make this recipe I will use coconut milk to kick up the flavor and 'wow' factor. Can't wait to make this dish for my foodie daughter when she gets back from college summer vacation.
Heidi Deal says
We're so glad you liked it!
Karen says
I just found your recipe and can't wait to make it. This year my garden is booming with Jimmy Nardellos, bananas, jalapeños and shishitos. To use up the Jimmy Nardellos, do you think it would work in this recipe? I have local grown corn from here on the East end of Long island..thanks
Amalee Houk says
I just made this tonight with roasted frozen hatch chilies that were all different colors, green, orange, and red. This soup is delicious. However, it turned out extremely spicy. I ended up adding extra cheese and cream to tame it down. Lol
Tege says
This was delicious! We recently came back from Taos/Santa Fe and bought roasted hatch chili's as they were in peak season. I bought mild ones but also roasted a few hot ones myself. I was looking for recipes today and found this. I also made hatch chili cheddar corn bread with it for dinner tonight. I followed recipe as written except used 1/2 c of the half and half and also wanted the soup to be thicker but didn't have only 2 ears of corn, so I added 1 can of white beans (cannellini). It was great. My husband loved it as well. I might try using chicken from a rotisserie chicken next time for something different!
Lisa says
I’m looking for ways to use the ‘pepper juice’ that collects in the bowl after processing roasted Hatch Green Chile(s).
I think it can be used to make a Dynomite mojito , bloody Maria for cocktails.
I roasted 50 lbs of peppers and I can not pitch the quart or more of this pepper juice.
Recipes and suggestions please.
John McCauley says
I love that you love green chile. Your blog and this recipe found me on Facebook today and I just had to comment. I lived in Las Cruces NM where I learned to love everything green chile. I now live in the Shenandoah Valley in VA. We missed our green chile so much I got some seeds from Hatch and started working to make a chile that grows well in VA. I'm on my third year and I just did my last batch of the year yesterday. I also put up fresh corn from a farmer friend. Today I see this recipe and think that's just perfect timing. Thanks for keeping green chile alive in VA.
Kristy Bernardo says
John, I love your comment so much! I'm in Ashburn, VA so not too far from you. I still keep in touch with my Las Cruces friends and it's only made my love for Hatch chiles stronger and more dear to my heart. Love that you're growing some here! I hope you enjoyed the soup. Cheers!! - Kristy
Jesse J says
Wow, this was absolutely DELICIOUS!!! I can only describe it as a green-chili bisque, and it went fantastically with the "Hatch Chile and Corn Fritters." I followed this recipe pretty much to the letter, except I omitted the shrimp, and used homemade smoked cheddar (instead of the queso fresco). I also suggest adding the cilantro at the end as a garnish (instead of allowing it to cook and wilt in the soup). Thanks for an amazing recipe!
Kristy Bernardo says
Thanks, Jesse! So glad you enjoyed it!
Julia Brecken says
I love summer corn and soup, so this is a no-brainer. I am going to whip this one up next weekend and give it a try!
Kristy Bernardo says
You'll love it, Julia!
heather says
I need to go hunt down some hatch chilies, this soup sounds like the perfect summer meal
Kristy Bernardo says
Thanks, heather 🙂
Anna says
Oh my! I can almost taste this soup! Looks absolutely delicious!
Kristy Bernardo says
Thanks so much, Anna!
Stephanie says
This soup looks incredible! Perfect for summer!
Kristy Bernardo says
Thanks, Stephanie!
Dee Dee (My Midlife Kitchen) says
Girl, you are in my BRAIN on this one. I quite literally was surfing for versions of just this soup this morning. And now, here you come to the rescue! Cannot WAIT to make this!
Kristy Bernardo says
WOW...what are the odds of that?? So glad you found it! Cheers 🙂
Michelle at A Dish of Daily Life says
I love everything about this soup recipe! I need to make it soon...I know this flavor combination will be a hit in our house!
Kristy Bernardo says
Thanks, Michelle!
Judy says
OMG I love hatch chiles and so I know I will love this soup. I usually order a big box of the chiles every summer and roast them at home for the freezer.
Kristy Bernardo says
You'll love this one, Judy! Especially if you love hatch chiles!