Hello everybody, I hope you are having an incredible day today. Today, we’re going to make 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.
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. Hatch chiles can vary greatly in Scoville units (heat). My farmer said his were hot.
Cheesy Beef and Hatch Chile Soup is one of the most well liked of current trending foods in the world. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. Cheesy Beef and Hatch Chile Soup is something which I have loved my entire life. They are fine and they look wonderful.
To get started with this particular recipe, we must prepare a few components. 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:
- Take 1 lb. Ground beef
- Get 1 Tbsp. Seasoned salt
- Get 1 tsp cumin
- Make ready 1 tsp. Chili powder
- Prepare 1 medium onion, chopped (red or yellow)
- Take 1 large celery rib, chopped
- Prepare 2 cloves garlic, minced
- Take 3 medium hatch green chilies
- Take 1/2 lime, juiced
- Take 8 oz. Cream cheese
- Prepare 4 C. Chicken broth
- Take 2 C. Cheddar cheese, shredded
- Get to taste Salt and pepper
- Make ready Red pepper flakes (optional)
- Prepare Topping:
- Prepare Sour cream
- Take Shredded cheese
- Take Fresh cilantro
We've found those are the perfect chip, but they can always be served with tortillas too. This soup is silky smooth and creamy and hugely flavorful, made primarily with roasted red Hatch chile peppers and the perfect balance of seasonings. I used chicken broth, but beer would be interesting, though you would need to up your simmering time to cook off the alcohol, as well as beef broth. It is the season of the AUTHENTIC Hatch green Chile's only grown in New Mexico.
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)
I used chicken broth, but beer would be interesting, though you would need to up your simmering time to cook off the alcohol, as well as beef broth. It is the season of the AUTHENTIC Hatch green Chile's only grown in New Mexico. Corned Beef and Veggies in Broth : Modern Nilaga Soup - Canned Goods Leveled Up #lockdown. This is a copy cat recipe from a modern Filipino resto. Enjoy this easy chili beef soup recipe made with ground beef soup recipe with chopped green chile, onions, tomatoes, and beans.
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