Cream of Hatch Chile Soup with Corn, Tomatoes, and Sausage
Cream of Hatch Chile Soup: The cream helps to tone down the heat of the peppers. The yellow onions and the corn sweeten the soup. The tomatoes add a little tang that nicely balances the sweetness of the onions and corn. The tomatoes also pair well with the chiles. Finally, to give the soup a bit more substance, I added sausage.
Recipe type: Soups
Cuisine: Mexican
  • 2 large sweet yellow onions, diced
  • 8 Hatch chiles, roasted and peeled with the seeds and membranes removed (reserve some of the seeds)
  • 5 cloves of garlic, minced
  • 3 large tomatoes or 6 Roma tomatoes, peeled and diced
  • 8 ears corn, kernels removed from cob
  • 1 to 2 lbs fresh green onion sausage, degreased in oven and sliced into bite-sized rounds
  • 10 cups of chicken stock
  • 1 to 2 cups heavy cream
  • 2 tsp kosher salt, or to taste
  • Coarse-ground black pepper, to taste
  • 1 tsp cayenne pepper, or to taste
  • 2 to 3 tablespoons of butter (or coconut oil) for sautéing the onions, peppers, and garlic
  • Chopped green onions, for garnish
  • Lime wedges, for garnish
  1. In a large mixing bowl, add 1 tablespoon of the kosher salt and the cayenne to the onions and mix well.
  2. Over medium-high heat, sauté the onions in the butter or coconut oil until softened. About 8 minutes. Add the Hatch chiles and the garlic and sauté for another 2 minutes, stirring frequently to prevent burning the garlic.
  3. Add the chicken stock and bring to a boil.
  4. Reduce heat to medium and simmer for about 20 minutes.
  5. Using an immersion blender (emulsifier), blend the soup while slowing adding in the cream.
  6. Return pot to stove and add the tomatoes, the corn and the sausage.
  7. Simmer for 30 to 45 minutes (reduce heat as necessary).
  8. Taste for seasoning and add the additional salt, if needed.
  9. Add the coarse-ground black pepper to taste.
  10. Serve in bowls and garnish with chopped green onions and lime wedges.
Recipe by The Catholic Foodie at