Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, cheesy beef and hatch chile soup. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Cheesy Beef and Hatch Chile Soup is one of the most popular of current trending meals in the world. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. Cheesy Beef and Hatch Chile Soup is something that I have loved my whole life. They are fine and they look fantastic.
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).
To get started with this particular recipe, we have to first prepare a few components. You can have cheesy beef and hatch chile soup using 18 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Cheesy Beef and Hatch Chile Soup:
- Take 1 lb. Ground beef
- Prepare 1 Tbsp. Seasoned salt
- Make ready 1 tsp cumin
- Make ready 1 tsp. Chili powder
- Prepare 1 medium onion, chopped (red or yellow)
- Make ready 1 large celery rib, chopped
- Get 2 cloves garlic, minced
- Take 3 medium hatch green chilies
- Get 1/2 lime, juiced
- Take 8 oz. Cream cheese
- Prepare 4 C. Chicken broth
- Get 2 C. Cheddar cheese, shredded
- Take to taste Salt and pepper
- Take Red pepper flakes (optional)
- Take Topping:
- Get Sour cream
- Get Shredded cheese
- Make ready 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. Hatch Chiles inspire a cultish frenzy among chile heads and it's not hard to see why. Boasting intense sunlight by day and a still coolness during the night, the You can also try roasting and using them in salads, soups, stews, dips, and sandwiches. They're best enjoyed after being roasted and can be.
So that is going to wrap this up with this special food cheesy beef and hatch chile soup recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
