Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, cheesy beef and hatch chile soup. One of my favorites food recipes. This time, I am going to make it a little bit unique. 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).
Cheesy Beef and Hatch Chile Soup is one of the most favored of recent trending meals on earth. It’s appreciated by millions every day. It’s easy, it is fast, it tastes yummy. They are nice and they look fantastic. Cheesy Beef and Hatch Chile Soup is something that I’ve loved my whole life.
To begin with this 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 can achieve that.
The ingredients needed to make Cheesy Beef and Hatch Chile Soup:
- Get 1 lb. Ground beef
- Prepare 1 Tbsp. Seasoned salt
- Prepare 1 tsp cumin
- Make ready 1 tsp. Chili powder
- Take 1 medium onion, chopped (red or yellow)
- Get 1 large celery rib, chopped
- Make ready 2 cloves garlic, minced
- Get 3 medium hatch green chilies
- Prepare 1/2 lime, juiced
- Get 8 oz. Cream cheese
- Take 4 C. Chicken broth
- Prepare 2 C. Cheddar cheese, shredded
- Take to taste Salt and pepper
- Take Red pepper flakes (optional)
- Prepare Topping:
- Make ready Sour cream
- Make ready Shredded cheese
- Take Fresh cilantro
Hatch Chile & Cheesy Beef Stuffed Bell Peppers. 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.
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)
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. This vegetable beef soup is the BEST EVER, loaded with juicy, tender beef and healthy veggies. This EASY Lasagna Soup tastes just like lasagna with layers of cheesy noodles smothered in rich marinara infused with garlic, onion and Italian spices all smothered Parmesan, mozzarella and ricotta. Hatch Chiles inspire a cultish frenzy among chile heads and it's not hard to see why.
So that’s going to wrap it up for this exceptional food cheesy beef and hatch chile soup recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
