Creamy Hatch Green Chile Soup with Cilantro Lime Grilled Shrimp

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.

📝 Ingredients

• 1 lb shrimp, peeled and deveined
• 1/4 cup Extra Virgin Olive Oil
• 1/4 cup freshly squeezed lime juice
• 2 Tablespoons chopped fresh cilantro
• Salt & pepper
• 2 Tablespoons Extra Virgin Olive Oil
• 1/2 yellow onion, chopped
• 1 jar (7oz) Hatch Chile Salsa
• 1 32oz carton of no-salt chicken stock
• 3/4 cup coconut milk (can)
• 2 ears of fresh corn or 1-1/2 cups of frozen corn kernels
• 3 cloves of garlic, grated
• 1/4 cup chopped cilantro
• 1/2 cup crumbled queso fresco
• kosher salt, to taste

👨‍🍳 Instructions

1. 1--- Marinade the shrimp: ---
2. 2In 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.
3. 3--- Making the Soup: ---
4. 4In 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.
5. 5Pour in the Hatch Chile Salsa and the corn kernels and sauté for a couple of minutes at low heat.
6. 6Add chicken stock and simmer covered for 30 minutes.
7. 7Puree the soup using an immersion blender or regular blender.
8. 8Pour in the coconut milk and add salt and pepper to taste.
9. 9Keep warm while you cook the shrimp.
10. 10--- Cooking the Shrimp: ---
11. 11Preheat a non-stick large fry pan, grill or indoor grill over medium-high heat.
12. 12Add 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!
13. 13Do it in batches if you needs to. Transfer to a plate.
14. 14--- Serving the Finished Soup: ---
15. 15Pour 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.