Hey everyone, it’s Drew, welcome to our 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 food recipes. For mine, I’m gonna make it a bit unique. This will be really 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. 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 one of the most well liked of current trending meals in the world. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. Cheesy Beef and Hatch Chile Soup is something that I’ve loved my entire life. They are fine and they look fantastic.
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 it.
The ingredients needed to make Cheesy Beef and Hatch Chile Soup:
- Make ready 1 lb. Ground beef
- Take 1 Tbsp. Seasoned salt
- Make ready 1 tsp cumin
- Make ready 1 tsp. Chili powder
- Take 1 medium onion, chopped (red or yellow)
- Make ready 1 large celery rib, chopped
- Prepare 2 cloves garlic, minced
- Get 3 medium hatch green chilies
- Take 1/2 lime, juiced
- Make ready 8 oz. Cream cheese
- Make ready 4 C. Chicken broth
- Make ready 2 C. Cheddar cheese, shredded
- Take to taste Salt and pepper
- Prepare Red pepper flakes (optional)
- Prepare Topping:
- Prepare Sour cream
- Get Shredded cheese
- Take Fresh cilantro
Before you jump to Cheesy Beef and Hatch Chile Soup recipe, you may want to read this short interesting healthy tips about Easy Ways to Get Healthy. In a large pan cook ground beef and onion until beef is no longer pink and onion is tender. Add broth, water, enchilada sauce, tomatoes, evaporated milk, tomatoes, and salt. This soup is silky smooth and creamy and hugely flavorful, made primarily with roasted red Hatch chile peppers and the perfect balance of seasonings.
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)
Add broth, water, enchilada sauce, tomatoes, evaporated milk, tomatoes, and salt. 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. Heat butter in a large Dutch oven or heavy-bottomed soup pot over medium heat until melted. In a soup kettle or Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain and set aside.
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 am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
