If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! – Mike H. It was so good, in fact, that I had to use some to make a soup recipe pretty much the same way as making the sauce, with some minor adjustments. And guess what? BOOM! Success! Such a delicious, satisfying soup. The reality is that “Hatch Chili Peppers” actually belong to the broader category of New Mexican peppers, and there are many types. You can learn more about Hatch Chili Peppers here, including types and history. Hatch peppers typically range in heat levels from 1,000 - 8,000 Scoville Heat Units, which is quite mild to about jalapeno pepper level heat. I got a mild variety - they are New Mexico 6-4 types to be more specific - and they are DELICIOUS. They were delivered already roasted, frozen. All I had to do was thaw them out and I’m ready to get cooking! Let’s talk about how to make creamy roasted Hatch chile soup, shall we? Toss the peppers into a food processor, along with some onion, garlic, and seasonings. I used a bit of spicy chili flakes, cumin and salt. Keeping it simple here. Just like the sauce. Transfer the soup to a pot and add in a bit of chicken broth to thin it out. Simmer it for about 10 minutes to let the flavors mingle. I used about a cup of broth, but you can use more or less, depending on your preference. Some people like a thinner soup, where I enjoy a thicker one, depending on what I’m using it for. Stir in the sour cream, yogurt or Mexican crema. I prefer to use crema, though yogurt and sour cream work great here. Or, if you’re looking for an even richer version, use heavy cream. However, be prepared for the extra calories from the cream. Heat the soup back up for a minute in the original pot and serve it up into bowls. Garnish and enjoy. You can strain the sauce once it is done if you’d like as well. It may be slightly chunky, depending on your food processor. Straining it will give you a much smoother sauce. Feel free to add in proteins, like roasted chicken, pork, or tofu, for a fuller meal. It’s also great with your favorite vegetables tossed in. Or, either order or grow a hotter variety of New Mexican peppers, such as the Sandia pepper, which is about as hot as a jalapeno pepper. Try poblano peppers for this recipe as well. They’re great.
