Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, cheesy beef and hatch chile soup. It is one of my favorites food recipes. This time, I’m gonna 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 in the freezer for a winter meal like this!) and they are the prefect smokey, lightly spicy compliment to a meaty, cheesy soup. Here is how you achieve it. Ingredients of Cheesy Beef and Hatch Chile Soup.
Cheesy Beef and Hatch Chile Soup is one of the most well liked of recent trending foods in the world. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Cheesy Beef and Hatch Chile Soup is something that I’ve loved my whole life. They’re nice and they look fantastic.
To get started with this particular recipe, we have to prepare a few ingredients. You can have cheesy beef and hatch chile soup using 18 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Cheesy Beef and Hatch Chile Soup:
- Prepare 1 lb. Ground beef
- Get 1 Tbsp. Seasoned salt
- Prepare 1 tsp cumin
- Make ready 1 tsp. Chili powder
- Get 1 medium onion, chopped (red or yellow)
- Get 1 large celery rib, chopped
- Prepare 2 cloves garlic, minced
- Prepare 3 medium hatch green chilies
- Take 1/2 lime, juiced
- Get 8 oz. Cream cheese
- Take 4 C. Chicken broth
- Prepare 2 C. Cheddar cheese, shredded
- Get to taste Salt and pepper
- Get Red pepper flakes (optional)
- Get Topping:
- Make ready Sour cream
- Take Shredded cheese
- Prepare Fresh cilantro
Hatch chiles are not a type of chile but refers to chiles grown in the Hatch Valley. Hatch chiles are have a short season, typically harvested from August into early September…making it a great candidate for Labor Day grilling! More on the Hatch chile growing season can be found on the Hatch Chile Blog. The Hatch chile tends to be medium spice levels, and takes on a great roasted spice.
Steps 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)
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. Slightly sweet, somewhat smoky, and more than a little spicy, Hatch chile peppers are the pride of New Mexican cuisine. For best results, use a Mexican cheese blend, then stir in your minced Hatch chiles. Chile Soup for the Summer Soul.
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