Recipe: Tasty Cheesy Beef and Hatch Chile Soup

Cheesy Beef and Hatch Chile Soup. 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. Here is how you achieve it. Ingredients of Cheesy Beef and Hatch Chile Soup.

Here is how you cook that. Cheesy Beef and Hatch Chile Soup step by step. Place peppers in a oven safe dish, drizzle with olive oil and salt and toss to coat. You can have Cheesy Beef and Hatch Chile Soup using 18 ingredients and 7 steps. Here is how you cook that.

Ingredients of Cheesy Beef and Hatch Chile Soup

1. Prepare 1 lb. of Ground beef.
2. Prepare 1 Tbsp. of Seasoned salt.
3. Prepare 1 tsp of cumin.
4. Prepare 1 tsp. of Chili powder.
5. You need 1 of medium onion, chopped (red or yellow).
6. You need 1 of large celery rib, chopped.
7. It's 2 cloves of garlic, minced.
8. Prepare 3 of medium hatch green chilies.
9. You need 1/2 of lime, juiced.
10. Prepare 8 oz. of Cream cheese.
11. Prepare 4 C. of Chicken broth.
12. It's 2 C. of Cheddar cheese, shredded.
13. Prepare to taste of Salt and pepper.
14. It's of Red pepper flakes (optional).
15. Prepare of Topping:.
16. You need of Sour cream.
17. You need of Shredded cheese.
18. It's of Fresh cilantro.

Add all remaining ingredients except cheese; stir, carefully breaking up tomatoes with back of spoon. Bring all ingredients except cheese & sour cream to a boil in a medium saucepan. This soup is silky smooth and creamy and hugely flavorful, made primarily with roasted red Hatch chile peppers and the perfect balance of seasonings. It is both rich and light and ready to make you happy.

Cheesy Beef and Hatch Chile Soup step by step

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 are not a type of chile but refers to chiles grown in the Hatch Valley. Hatch chiles are have a short season, typically harvested from August into early September…making it a great candidate for Labor Day grilling! More on the Hatch chile growing season can be found on the Hatch Chile Blog. The Hatch chile tends to be medium spice levels, and takes on a great roasted spice. For best results, use a Mexican cheese blend, then stir in your minced Hatch chiles.

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