Hello everybody, it’s Jim, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, cheesy beef and hatch chile soup. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Cheesy Beef and Hatch Chile Soup is one of the most well liked of current trending foods in the world. It is enjoyed by millions every day. It is simple, it is fast, it tastes yummy. They are fine and they look fantastic. Cheesy Beef and Hatch Chile Soup is something which I have loved my entire life.
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.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have 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:
- Prepare 1 lb. Ground beef
- Take 1 Tbsp. Seasoned salt
- Take 1 tsp cumin
- Prepare 1 tsp. Chili powder
- Take 1 medium onion, chopped (red or yellow)
- Make ready 1 large celery rib, chopped
- Make ready 2 cloves garlic, minced
- Get 3 medium hatch green chilies
- Make ready 1/2 lime, juiced
- Prepare 8 oz. Cream cheese
- Take 4 C. Chicken broth
- Make ready 2 C. Cheddar cheese, shredded
- Take to taste Salt and pepper
- Make ready Red pepper flakes (optional)
- Make ready Topping:
- Make ready Sour cream
- Take Shredded cheese
- Make ready 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.
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)
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 for this special food cheesy beef and hatch chile soup recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
