Hatch Green Chile Zucchini Soup
Prep Time
10 mins
Total Time
30 mins
‘Tisthe season for zucchini and Hatch green chile – use up your bumper crop in thisdelicious soup that can be served hot or cold. Makes 6 servings, each with 134cal, 4g fat, 11g net carb and 6g protein.
Course:
entree soup, lunch, Soup
Cuisine:
Southwestern
Keyword:
green chile, hatch, soup, zucchini
Servings: 6 servings
Calories: 134 kcal
Ingredients
- 3 mild Hatch green chilis – roasted peeled and chopped (or 1 cup chopped canned or frozen option)
- 1 Tbsp olive oil
- 2/3 cup diced onion
- 1 ½ lbs. zucchini- sliced about 4 cups
- 8- oz potato peeled and chopped
- 1 quart chicken broth
- 1 Tbsp minced garlic
- 1 Tbsp ground cumin powder
- 1 tsp salt
- Optional garnish: Lime feta cheese, cilantro
Instructions
-
Roast chiles over direct flame or in broiler, using tongs to flip every minute or until outside is blistered black. Set in covered container to “sweat’ for 5 minutes, then peel, seed and chop.
-
Add chopped vegetables (onion, zucchini, potato and hatch chiles) to soup pot and drizzle with olive oil; sauté on medium-high for 7-9 minutes until vegetables becoming tender. Add garlic and cumin; sauté for another 1-2 minutes until fragrant.
-
Add chicken broth to cover vegetables and simmer over medium heat for 10 more minutes.
-
Keep soup in pot and insert an immersion blender to puree soup contents. OR, let soup cool to warm and blend in a high-wattage blender (DO NOT BLEND WHILE HOT, that’s dangerous)
-
Serve warm or cold, topped with a squirt of lime juice, sprinkle of feta cheese and chopped cilantro.
Recipe Notes
