Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, cheesy beef and hatch chile soup. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
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. Cheesy Beef and Hatch Chile Soup is one of the most well liked of recent trending foods in the world.
Cheesy Beef and Hatch Chile Soup is one of the most popular of current trending foods in the world. It is appreciated by millions every day. It’s easy, it is quick, it tastes yummy. Cheesy Beef and Hatch Chile Soup is something that I have loved my whole life. They are fine and they look wonderful.
To begin with this particular recipe, we must 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:
- Take 1 lb. Ground beef
- Make ready 1 Tbsp. Seasoned salt
- Prepare 1 tsp cumin
- Make ready 1 tsp. Chili powder
- Prepare 1 medium onion, chopped (red or yellow)
- Make ready 1 large celery rib, chopped
- Take 2 cloves garlic, minced
- Prepare 3 medium hatch green chilies
- Take 1/2 lime, juiced
- Take 8 oz. Cream cheese
- Make ready 4 C. Chicken broth
- Take 2 C. Cheddar cheese, shredded
- Make ready to taste Salt and pepper
- Take Red pepper flakes (optional)
- Prepare Topping:
- Take Sour cream
- Take Shredded cheese
- Get Fresh cilantro
Cheesy Beef and Hatch Chile Soup. 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. While ground beef would work great, I used wild venison instead (and so many. 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.
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)
While ground beef would work great, I used wild venison instead (and so many. 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. Cheesy Beef and Hatch Chile Soup is something which I've loved my whole life. In a large pot over medium-high heat cook ground beef until browned. Season with seasoned salt,cumin and chili powder.
So that is going to wrap this up with this special food cheesy beef and hatch chile soup recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
