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

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, cheesy beef and hatch chile soup. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Cheesy Beef and Hatch Chile Soup is one of the most popular of recent trending meals on earth. It is appreciated by millions daily. It is simple, it’s quick, it tastes delicious. Cheesy Beef and Hatch Chile Soup is something that I have loved my entire life. They’re nice and they look wonderful.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook 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. Get Ground beef
  2. Prepare Seasoned salt
  3. Get cumin
  4. Prepare Chili powder
  5. Take medium onion, chopped (red or yellow)
  6. Prepare large celery rib, chopped
  7. Make ready garlic, minced
  8. Make ready medium hatch green chilies
  9. Prepare lime, juiced
  10. Take Cream cheese
  11. Make ready Chicken broth
  12. Prepare Cheddar cheese, shredded
  13. Take Salt and pepper
  14. Prepare Red pepper flakes (optional)
  15. Get Topping:
  16. Take Sour cream
  17. Take Shredded cheese
  18. Take 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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