Cheesy Beef and Hatch Chile Soup
Cheesy Beef and Hatch Chile Soup

Hey everyone, I hope you are having an amazing day today. 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’m gonna make it a bit tasty. This is gonna smell and look delicious.

Cheesy Beef and Hatch Chile Soup is one of the most popular of recent trending foods in the world. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. Cheesy Beef and Hatch Chile Soup is something which I’ve loved my entire life. They’re nice and they look wonderful.

To get started 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 cook it.

The ingredients needed to make Cheesy Beef and Hatch Chile Soup:
  1. Prepare 1 lb. Ground beef
  2. Prepare 1 Tbsp. Seasoned salt
  3. Prepare 1 tsp cumin
  4. Take 1 tsp. Chili powder
  5. Take 1 medium onion, chopped (red or yellow)
  6. Prepare 1 large celery rib, chopped
  7. Make ready 2 cloves garlic, minced
  8. Get 3 medium hatch green chilies
  9. Get 1/2 lime, juiced
  10. Make ready 8 oz. Cream cheese
  11. Take 4 C. Chicken broth
  12. Prepare 2 C. Cheddar cheese, shredded
  13. Prepare to taste Salt and pepper
  14. Prepare Red pepper flakes (optional)
  15. Take Topping:
  16. Prepare Sour cream
  17. Get Shredded cheese
  18. Get Fresh cilantro
Steps to make Cheesy Beef and Hatch Chile Soup:
  1. 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.
  2. 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.
  3. In a large pot over medium-high heat cook ground beef until browned. Season with seasoned salt,cumin and chili powder.
  4. Add lime juice, onions, garlic, celery and peppers. Cook for an additional 2-3 minutes.
  5. 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.
  6. Add shredded cheese and stir to combine. Add red pepper flakes if using.
  7. Serve immediately and top with sour cream, shredded cheese and cilantro. (Optional)

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