You can use a variety of chiles in this recipe, including hatch, poblano, or green chiles. Canned chiles work great, too! Just be sure to taste test the heat of the chiles before you add them to the soup. I recommend using mild chiles and adding some cayenne if you'd like to spice things up. *If you're using fresh chiles, roast them under the broiler until the skin is blistered. Then place them in a sealable ziplock bag until cool. Remove the skin and seeds, and dice.