Hey everyone, it’s Louise, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, cheesy beef and hatch chile soup. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
Over the summer our friend, Scott, gave us a big bag of roasted hatch chiles (which I've kept some […] For best results, use a Mexican cheese blend, then stir in your minced Hatch chiles. Chile Soup for the Summer Soul. If you're in a rush, you can buy pre-roasted Hatch Chiles for this recipe.
Cheesy Beef and Hatch Chile Soup is one of the most well liked of recent trending foods in the world. It is easy, it is fast, it tastes delicious. It is enjoyed by millions every day. Cheesy Beef and Hatch Chile Soup is something which I have loved my entire life. They’re fine and they look wonderful.
To get started with this recipe, we have to prepare a few ingredients. You can cook cheesy beef and hatch chile soup using 18 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Cheesy Beef and Hatch Chile Soup:
- Make ready 1 lb. Ground beef
- Get 1 Tbsp. Seasoned salt
- Get 1 tsp cumin
- Prepare 1 tsp. Chili powder
- Get 1 medium onion, chopped (red or yellow)
- Make ready 1 large celery rib, chopped
- Make ready 2 cloves garlic, minced
- Make ready 3 medium hatch green chilies
- Make ready 1/2 lime, juiced
- Make ready 8 oz. Cream cheese
- Prepare 4 C. Chicken broth
- Make ready 2 C. Cheddar cheese, shredded
- Take to taste Salt and pepper
- Make ready Red pepper flakes (optional)
- Prepare Topping:
- Prepare Sour cream
- Take Shredded cheese
- Prepare Fresh cilantro
The Hatch chile tends to be medium spice levels, and takes on a great roasted spice. Cheesy Beef and Hatch Chile Soup step by step. Place peppers in a oven safe dish, drizzle with olive oil and salt and toss to coat. Soup is the "right" thing to eat this time of year and as I write this, I'm reviewing how our lives have been overtaken by brothy, creamy, hearty creations.
Instructions to make Cheesy Beef and Hatch Chile Soup:
- Preheat oven to broil. Place peppers in a oven safe dish, drizzle with olive oil and salt and toss to coat. Broil 4-5 minutes until top has blackened and flip. Broil opposite side another 3-4 minutes. Remove to a bowl and cover with foil and let steam 10 minutes.
- Once peppers have cooled enough to handle remove skins and stem. Cut open and remove seeds and ribs. For a more spicy flavor leave seeds and ribs in.
- In a large pot over medium-high heat cook ground beef until browned. Season with seasoned salt,cumin and chili powder.
- Add lime juice, onions, garlic, celery and peppers. Cook for an additional 2-3 minutes.
- Add cream cheese and stir well to melt. Add chicken broth, bring to a boil and then reduce to simmer oven medium-low for 10 minutes.
- Add shredded cheese and stir to combine. Add red pepper flakes if using.
- Serve immediately and top with sour cream, shredded cheese and cilantro. (Optional)
It started with this Country Mushroom Soup, followed by this Chicken Hominy Soup with Bacon. One snowy night I snuck in our favorite Beef Chili and now this. This soup is silky smooth and creamy and hugely flavorful, made primarily with roasted red Hatch chile peppers and the perfect balance of seasonings. It is both rich and light and ready to make you happy. Hatch Green Chile Macaroni and Cheese - Your favorite comfort food just got a kick of Hatch green chili goodness!
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