Cheesy Beef and Hatch Chile Soup
Cheesy Beef and Hatch Chile Soup

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, cheesy beef and hatch chile soup. 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 on earth. It’s appreciated by millions every day. It is easy, it’s quick, it tastes yummy. They’re nice and they look fantastic. Cheesy Beef and Hatch Chile Soup is something which I’ve loved my whole life.

To begin with this particular recipe, we have to first 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 that.

The ingredients needed to make Cheesy Beef and Hatch Chile Soup:
  1. Take 1 lb. Ground beef
  2. Make ready 1 Tbsp. Seasoned salt
  3. Prepare 1 tsp cumin
  4. Make ready 1 tsp. Chili powder
  5. Make ready 1 medium onion, chopped (red or yellow)
  6. Prepare 1 large celery rib, chopped
  7. Take 2 cloves garlic, minced
  8. Make ready 3 medium hatch green chilies
  9. Take 1/2 lime, juiced
  10. Take 8 oz. Cream cheese
  11. Get 4 C. Chicken broth
  12. Prepare 2 C. Cheddar cheese, shredded
  13. Prepare to taste Salt and pepper
  14. Make ready Red pepper flakes (optional)
  15. Take Topping:
  16. Take Sour cream
  17. Make ready Shredded cheese
  18. Get 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:
  1. 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.
  2. 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.
  3. In a large pot over medium-high heat cook ground beef until browned. Season with seasoned salt,cumin and chili powder.
  4. Add lime juice, onions, garlic, celery and peppers. Cook for an additional 2-3 minutes.
  5. 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.
  6. Add shredded cheese and stir to combine. Add red pepper flakes if using.
  7. 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.

So that is going to wrap this up with this special food cheesy beef and hatch chile soup recipe. Thanks so much for your time. I’m sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!