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

Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a special dish, cheesy beef and hatch chile soup. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Cheesy Beef and Hatch Chile Soup is one of the most well liked of recent trending meals on earth. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions every day. Cheesy Beef and Hatch Chile Soup is something that I have loved my whole life. They’re nice and they look wonderful.

To get started with this recipe, we must first prepare a few ingredients. You can have cheesy beef and hatch chile soup using 18 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Cheesy Beef and Hatch Chile Soup:
  1. Prepare 1 lb. Ground beef
  2. Make ready 1 Tbsp. Seasoned salt
  3. Take 1 tsp cumin
  4. Get 1 tsp. Chili powder
  5. Take 1 medium onion, chopped (red or yellow)
  6. Get 1 large celery rib, chopped
  7. Take 2 cloves garlic, minced
  8. Take 3 medium hatch green chilies
  9. Get 1/2 lime, juiced
  10. Take 8 oz. Cream cheese
  11. Get 4 C. Chicken broth
  12. Prepare 2 C. Cheddar cheese, shredded
  13. Take to taste Salt and pepper
  14. Prepare Red pepper flakes (optional)
  15. Take Topping:
  16. Make ready Sour cream
  17. Prepare Shredded cheese
  18. Take Fresh cilantro
Instructions 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)

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