Here in the Southwest we love or Hatch Chile season! We’re right in the middle of the harvesting these flavorful versatile chiles that are known for their perfect balance of sweet and heat. Besides elevating the taste of enchiladas and rellenos, we also love hatch chiles in stews, soups, sauces and even smothered on burgers. In my opinion, there is no better hatch chile then when roasted or charred. It’s easy to do on an outdoor grill, in the oven, or with a grate over your gas cooktop! Just keep turning the chiles until they blister, place them in a Ziploc back while still warm and let them sweat. he charred skin will come right off and then you can scrape the seeds out and dice! While you can used canned chiles for this Chicken Enchilada Soup, the hatch chiles takes the freshness and flavor to a whole new level! Oh! And those cornmeal dumplings? The perfect topper to a this hearty Southwestern favorite!
Watch my How To Video for Chicken Enchilada Soup here!
- 4 cups chicken broth
- 1 28ounce can green enchilada sauce
- 2 15 ounce cans black beans, drained and rinsed
- 3 large boneless, skinless chicken breasts
- 3 Hatch chiles, charred, skinned and diced
- 2 ears corn, charred and shaved off the cob (or 1 can of corn)
- 1 1/2 teaspoons cumin
- 1 1/2 teaspoons garlic powder
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1 egg
- 1/3 cup milk
- 1 tablespoon unsalted butter, melted
- 1/2 cup corn
For the Soup:
For the Dumplings:
- Into a large pot, combine chicken broth, green enchilada sauce, black beans, chicken, corn and chiles. Stir to combine and then add cumin, garlic powder, chili powder, onion powder and salt. Stir, and bring to a boil. Cover and let simmer for 10 minutes. Prepare cornmeal dumplings.
- In a bowl, stir together the cornmeal, flour, baking powder, salt, and sugar. Add egg, milk and butter and stir to combine. Drop the batter by heaping tablespoons into the slowly simmering soup. Cover and cook for 15 minutes. Spoon the stew into bowls and top each serving with dumplings and your favorite toppings. Serve immediately.