How to Make Speedy Cheesy Beef and Hatch Chile Soup

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, cheesy beef and hatch chile soup. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Cheesy Beef and Hatch Chile Soup is one of the most well liked of current trending foods on earth. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look fantastic. Cheesy Beef and Hatch Chile Soup is something that I’ve loved my entire life.

To begin with this particular recipe, we must 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:

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

Instructions 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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