I am bringing you the perfect recipe for when you feel the craving for a comforting meal with a fresh corn base - Creamy Hatch Green Chile Soup accompanied with some tropical flavors from cilantro lime grilled shrimp. I infused extra flavors with Extra Virgin Olive Oil, fresh cilantro and fresh garlic, and the star ingredient is Hatch Chile Salsa.
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Soup is My Favorite Comfort Food
Soup is one of my favorite comfort foods. This week, I created a very comforting creamy soup with “south of the border” flavors like fresh corn, Hatch Chile Salsa, cilantro, and queso fresco. As always, I like to express my Caribbean flavors, this time combining sweet coconut milk with an herby and lemony grilled shrimp.
Creamy Hatch Green Chile Soup is packed with fresh flavors of the season, and the hatch chile salsa gives this soup a delicious taste with the right amount of spiciness.
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If you love Mexican food like we do, you can enjoy this creamy soup to celebrate Cinco de Mayo or any Mexican themed get-together. Here are some of our other favorite Mexican recipes:
Have a happy and positive week!
OH!, and if you have some corn leftover, why not try the best guacamole recipe you ever tasted.
UPDATE: This recipe is part of the 9 Mexican food recipes to celebrate Cinco de Mayo
Check out some of our other comforting soup recipes:
- Creamy Celery Root Soup with Walnut-Parsley Gremolata
- 10-Minute Easy Vegetarian Black Bean Soup
- Hearty Vegetable Soup
- Easy One-Pot Lasagna Soup
- Roasted Butternut Squash Soup with Feta Honey Toast
Creamy Hatch Green Chile Soup with Cilantro Lime Grilled Shrimp
- Total Time: 50 minutes
- Yield: 10 Servings 1x
Creamy Hatch Green Chile Soup has fresh corn, coconut milk and I added additional flavors with Extra Virgin Olive Oil, fresh cilantro, and fresh garlic, and Hatch Chile Salsa. To complement this soup, we made tropical cilantro lime grilled shrimp. This super easy delicious recipe will be a great addition to your spring or summer menu.
For the shrimp
- 1 lb shrimp, peeled and deveined
- ¼ cup Eleia Kosher certified Extra Virgin Olive Oil which you can order from our shop
- ¼ cup freshly squeezed lime juice
- 2 Tablespoons chopped fresh cilantro
- Salt & pepper
For the soup
- 2 Tablespoons Eleia Kosher certified Extra Virgin Olive Oil which you can order from our shop
- ½ yellow onion, chopped
- 1 jar (7oz) Hatch Chile Salsa
- 1 32oz carton of no-salt chicken stock
- ¾ cup coconut milk (can)
- 2 ears of fresh corn or 1-½ cups of frozen corn kernels
- 3 cloves of garlic, grated
- ¼ cup chopped cilantro
- ½ cup crumbled queso fresco
- kosher salt, to taste
Marinade the shrimp:
- In a plastic bag, mix EVOO, frech cilantro and lime juice. Then add shrimp and mix to coat well. Keep it in the refrigerator to marinade for 1 hour.
Making the Soup:
- In a medium pot, add 2 Tablespoons of EVOO over medium heat. Add the garlic, and yellow onions and cook for about 4 to 6 minutes until it becomes translucent and soft.
- Pour in the Hatch Chile Salsa and the corn kernels and sauté for a couple of minutes at low heat.
- Add chicken stock and simmer covered for 30 minutes.
- Puree the soup using an immersion blender or regular blender.
- Pour in the coconut milk and add salt and pepper to taste.
- Keep warm while you cook the shrimp.
Cooking the Shrimp:
- Preheat a non-stick large fry pan, grill or indoor grill over medium-high heat.
- Add the shrimp and leave space in between them to make sure the shrimp seal well. When the shrimp is pink, flip it to the other side. Do not overcook the shrimp!
- Do it in batches if you needs to. Transfer to a plate.
Serving the Finished Soup:
- Pour the creamy soup into a bowl and place the shrimp hanging on one side of the bowl (add as many you like) and top with crumbled queso fresco, and chopped cilantro for a fresh touch.
Tip: 2 ears of fresh corn is equal to 1-½ cups of frozen corn kernels
Vitamin A 20%, Vitamin C 18%, Calcium 19%, Iron 16%
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: stovetop
- Cuisine: Tex-Mex
- Serving Size: 1 cup
- Calories: 382
- Sugar: 3.4 g
- Sodium: 819.7 mg
- Fat: 29.7 g
- Saturated Fat: 8.6 g
- Carbohydrates: 16 g
- Fiber: 1.9 g
- Protein: 14.7 g
- Cholesterol: 70 mg
Keywords: Mexican recipe
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This soup looks SO GOOD! Soup is my favorite comfort food too!
Awesome! Thanks Patty. Then we are in good company
This is my kind of soup and the shrimp on the side are PERFECT!
Thanks for mentioning the shrimp. They definitely help complement the soup. Nice splash of color in the picture too, no?
Rebecca | Let's Eat Cake
This soup sounds delicious! It's still a little chilly here in SoCal (ok, chilly for SoCal, but still...) and I totally want to make yummy, creamy soup.
Here in Miami it was "chilly" too last week. We got to turn off the AC and open the balcony doors. Great soup time!! ?
I've never used hatch peppers before - how spicy would you say this recipe is?
Hi Renee. They are not that spicy in this soup. We love spice, but we always want to be tasting the dish... not burn our taste buds with something too spicy. Definitely give our jar of Hatch Chile Pesto a try. It has a nice balance. Let us know if you need any assistance.
Ooh this looks amazing! Just reading your recipe makes my mouth water!! What a lovely soup, I can wait to give your recipe a try!!
Thank you Debra. This soup would look great in one of your bowl me over bowls. Let us know how it goes
Yes it would Geoffrey :) I was thinking the same thing!! Have a great day!!
Jessica (Swanky Recipes)
I should be in bed right now, but I'm wishing I had a bowl of this soup to last me the night! Can't wait to try this and I know our family will just love it!
Hi Jessica. Do give the recipe a try... and hurry. We dont want to be responsible for you not getting a good night sleep. Enjoy!
Carlos! You nailed it! Mmm-hhhmmmm-mmmm.... There is a Soup Heaven out there, and this is the proof!
Thank you Karmen!
You must be the angel of Heaven's kitchen. Glad to have you as a culinary guardian angel!
Tara | Deliciously Declassified
This soup looks so creamy and delicious! I have to admit, I've never had a corn based soup like this, but all of the flavors sound amazing. Thanks for sharing :)
Hello Tara, You will love this base corn soup. It was my first time and I'm hooked up using corn as a base for soup or pasta dishes.
Michelle @ Vitamin Sunshine
Hatch chili pesto?! Wow, I need some of that. What a great combo with the shrimp. These sounds amazing!
Happy Weekend Michelle! The combo with the shrimp is perfectly delicious!
Lisa | Garlic & Zest
I actually have 2 packages of frozen hatch chilies in my freezer! If I were to use them in place of the pesto, how many whole chiles should I use?
Hello Lisa, Two packages it's perfect. Also, depend on how big are those packages, I will start with one first and add more to adjust to your taste. Don't forget to add the below ingredients that I didn't add to the recipe because of those ingredients, were already in the Hatch Chile Pesto.
Hatch green chiles, roasted green bell peppers, roasted yellow onions, olive oil, garlic, cilantro, parsley, salt, spice, black pepper,
Nothing beats a bowl of homemade soup for flavour or comfort.
You are right Jacqueline! I can have a nice bowl of soup anytime, even during the hot summer here in Florida.
Julia @ Happy Foods Tube
This looks good! Homemade soups are always delicious! :)
I'm a huge fan of soup, and I always have some stock in the freezer for an emergency. Thank you for your comment, Julia:)!