Creamy Hatch Green Chile Soup with Cilantro Lime Grilled Shrimp

Ingredients

• 454 gpeeled and deveined shrimp
• 60 mlextra-virgin olive oil
• 60 mlfreshly squeezed lime juice
• 2 tablespoonschopped fresh coriander
• to tastesalt and pepper
• 30 mlextra-virgin olive oil
• 1/2yellow onion, chopped
• 1 jar (198 g)Hatch chile salsa
• 1 carton (946 ml)no-salt chicken stock
• 180 mltinned coconut milk
• 2 ears, or 225 gfresh corn, or frozen corn kernels
• 3 clovesgarlic, grated
• 60 mlchopped coriander
• 120 mlcrumbled queso fresco
• to tastekosher salt

Instructions

1. 1

   Marinate the shrimp

   Mix the olive oil, fresh coriander and lime juice in a plastic bag. Add the shrimp and toss to coat. Refrigerate to marinate for 1 hour.

2. 2

   Soften the vegetables

   Heat 30 ml olive oil in a medium pot over medium heat. Add the garlic and chopped onion and cook for about 4 to 6 minutes, until soft and translucent.

3. 3

   Simmer the soup

   Add the Hatch chile salsa and corn kernels, then sauté for a couple of minutes over low heat. Pour in the chicken stock, cover and simmer for 30 minutes.

4. 4

   Blend and season

   Purée the soup with an immersion blender or in a regular blender. Stir in the coconut milk and season with salt and pepper to taste. Keep warm while you cook the shrimp.

5. 5

   Cook the shrimp

   Preheat a large non-stick frying pan, grill or indoor grill over medium-high heat. Add the shrimp with space between each piece so they sear properly. When pink, turn them over and cook the other side; take care not to overcook. Cook in batches if needed and transfer to a plate.

6. 6

   Serve the soup

   Ladle the creamy soup into bowls. Arrange shrimp along one side of each bowl, adding as many as you like, then finish with crumbled queso fresco and chopped coriander.

What is Hatch green chile soup?

Hatch green chile soup takes its name from Hatch chiles, grown in New Mexico, and sits comfortably in a Tex-Mex-inspired style of cooking. This version uses Hatch chile salsa with sweet corn, coconut milk and a topping of lime-marinated grilled shrimp.

Blending the cooked vegetables and salsa makes a smooth base, while the shrimp and queso fresco provide a contrasting finish. The soup is served with the shrimp arranged on top rather than stirred through.

Nutrition and macros by portion

The nutrition label shows one serving as written: 382 calories, 15g protein, 16g carbs, 30g fat.

The corn and onion provide most of the carbohydrates, while olive oil and coconut milk contribute much of the fat. Shrimp supplies the protein, with smaller amounts also coming from the queso fresco. For a balanced plate, serve a measured bowl with a side of greens or other non-starchy vegetables.

Building the soup base

Onion and garlic: cook them gently in olive oil until soft and translucent, about 4 to 6 minutes. This gives them time to soften before the salsa, corn and stock go in.

Hatch chile salsa: add it with the corn and sauté briefly over low heat, as directed. The salsa is the recipe’s main chile component, so its flavour and heat can vary by jar.

Getting a smooth texture

Simmer: keep the pot covered for the full 30 minutes so the corn and other ingredients have time to soften in the stock.

Blend: use an immersion blender in the pot or transfer the soup to a regular blender. If using a countertop blender, follow its instructions for hot liquids and blend in batches if necessary.

Finish: stir in the coconut milk after blending, then season to taste. Keep the soup warm while the shrimp cooks.

Marinating the shrimp

The marinade combines olive oil, fresh coriander and lime juice, giving the shrimp a bright, citrusy flavour that complements the creamy soup. Toss the shrimp until coated and refrigerate for 1 hour, as specified in the method.

Drain off excess marinade before cooking so the shrimp can sear in the pan or on the grill. Arrange the pieces with space between them; cook in batches if the cooking surface is crowded.

Knowing when shrimp is done

The method uses pink colour as the cue to turn the shrimp. Cook the other side just until done, keeping a close eye on them because shrimp can become tough if overcooked.

If cooking in batches, move each batch to a plate while you finish the rest. The shrimp should be ready to top the soup while still warm.

Serving and garnishing

Ladle the soup into bowls and arrange shrimp along one edge, then scatter over crumbled queso fresco and chopped coriander. This keeps the toppings visible and lets each person choose how much shrimp to have.

Serve as a complete bowl, or pair it with a simple green salad or warm bread if you would like something alongside.

Recipe notes & tips

• Check the heat level of the Hatch chile salsa before seasoning the finished soup.
• Cut the corn from the cobs before adding it if using fresh ears.
• Keep the shrimp in a single layer with space between pieces for better searing.
• Use batches rather than crowding the pan or grill.
• Add the queso fresco and coriander just before serving for a fresh finish.

Variations

• Frozen corn: use 225 g frozen kernels in place of the two fresh ears.
• Fresh lime: add a little extra lime juice at the table for a brighter finish.
• Milder soup: choose a milder Hatch chile salsa if you prefer less heat.
• Extra garnish: serve with additional chopped coriander and crumbled queso fresco.
• Grill option: cook the shrimp on an outdoor grill instead of a frying pan.

Common mistakes to avoid

• Crowded pan: the shrimp may cook unevenly instead of searing; cook them in batches.
• Overcooked shrimp: they can turn tough; remove them once pink and cooked through.
• Skipping the marinating time: the shrimp will have less time to take on the lime and coriander flavours; refrigerate for the stated 1 hour.
• Blending too soon: the corn and vegetables may not soften enough; simmer covered for the full 30 minutes first.
• Adding toppings too early: the cheese and coriander lose their fresh finish; scatter them over each bowl just before serving.

How to store

Refrigerate leftover soup and shrimp in separate airtight containers and use within 3 days. Reheat the soup gently in a saucepan and warm the shrimp briefly, just until heated through, to reduce the chance of overcooking.

Frequently asked questions