Hello everybody, it’s Jim, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, cheesy beef and hatch chile soup. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really 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. Here is how you cook that. Here is how you achieve it.
Cheesy Beef and Hatch Chile Soup is one of the most popular of current trending meals on earth. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Cheesy Beef and Hatch Chile Soup is something which I’ve loved my entire life. They are nice and they look wonderful.
To begin with this recipe, we must prepare a few ingredients. You can cook cheesy beef and hatch chile soup using 18 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Cheesy Beef and Hatch Chile Soup:
- Take 1 lb. Ground beef
- Get 1 Tbsp. Seasoned salt
- Prepare 1 tsp cumin
- Prepare 1 tsp. Chili powder
- Prepare 1 medium onion, chopped (red or yellow)
- Get 1 large celery rib, chopped
- Prepare 2 cloves garlic, minced
- Make ready 3 medium hatch green chilies
- Make ready 1/2 lime, juiced
- Make ready 8 oz. Cream cheese
- Make ready 4 C. Chicken broth
- Make ready 2 C. Cheddar cheese, shredded
- Prepare to taste Salt and pepper
- Get Red pepper flakes (optional)
- Make ready Topping:
- Make ready Sour cream
- Prepare Shredded cheese
- Get 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 it up with this special food cheesy beef and hatch chile soup recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
