Hey everyone, it’s Drew, welcome to our recipe site. Today, I will show you a way to make a special dish, cheesy beef and hatch chile soup. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Cheesy Beef and Hatch Chile Soup is one of the most favored of current trending meals on earth. It is simple, it is quick, it tastes delicious. It is appreciated by millions every day. They’re fine and they look wonderful. Cheesy Beef and Hatch Chile Soup is something which I’ve loved my entire life.

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. Add the mushrooms, onions and chile peppers into the mixture. […] suggested our May #WinePW theme of enchiladas and wine I read an absolutely delicious recipe for Chorizo and Beef Enchiladas with Cheesy Hatch Chili Sauce by Another Food Blogger.

To begin with this 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 cook that.

The ingredients needed to make Cheesy Beef and Hatch Chile Soup:

1. Get 1 lb. Ground beef
2. Take 1 Tbsp. Seasoned salt
3. Get 1 tsp cumin
4. Make ready 1 tsp. Chili powder
5. Make ready 1 medium onion, chopped (red or yellow)
6. Prepare 1 large celery rib, chopped
7. Take 2 cloves garlic, minced
8. Take 3 medium hatch green chilies
9. Prepare 1/2 lime, juiced
10. Take 8 oz. Cream cheese
11. Make ready 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. Make ready Topping:
16. Prepare Sour cream
17. Get Shredded cheese
18. Prepare Fresh cilantro

We've found those are the perfect chip, but they can always be served with tortillas too. Hatch Chile & Cheesy Beef Stuffed Bell Peppers. 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.

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)

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. 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.

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