Hello everybody, it’s Louise, welcome to our recipe site. Today, I will show you a way to make a special dish, cheesy beef and hatch chile soup. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
Cheesy Beef and Hatch Chile Soup is one of the most popular of current trending meals on earth. It’s enjoyed by millions daily. It is simple, it is quick, it tastes delicious. They’re fine and they look wonderful. Cheesy Beef and Hatch Chile Soup is something which I have loved my whole life.
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 cook that. Here is how you achieve it.
To begin with this recipe, we have to 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
- Prepare 1 Tbsp. Seasoned salt
- Prepare 1 tsp cumin
- Get 1 tsp. Chili powder
- Make ready 1 medium onion, chopped (red or yellow)
- Take 1 large celery rib, chopped
- Get 2 cloves garlic, minced
- Prepare 3 medium hatch green chilies
- Get 1/2 lime, juiced
- Get 8 oz. Cream cheese
- Take 4 C. Chicken broth
- Prepare 2 C. Cheddar cheese, shredded
- Get to taste Salt and pepper
- Prepare Red pepper flakes (optional)
- Take Topping:
- Make ready Sour cream
- Make ready Shredded cheese
- Make ready 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.
Instructions 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)
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. Chili versus Chile: Please note that this beef and bean chili recipe uses both Chile Powder and Chili Seasoning. Chile powder with an "e" is a single ground chile powder. Chili (with an "i") seasoning is a blend of seasonings that routinely consists of cumin, chile powder, Mexican Oregano, garlic, etc., used to season chili soup.
So that’s going to wrap this up with this special food cheesy beef and hatch chile soup recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
