30 Minute Cheesy Hatch Chile Soup {Primal & Low-Carb}

30 Minute Cheesy Hatch Chile Soup {Primal & Low-Carb}It’s the middle of winter, there’s almost 2 feet of snow on the ground and I’m craving cheesy-comfort food. Using only the ingredients we have on hand, I tossed together a delicious 30 Minute Cheesy 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. While ground beef would work great, I used wild venison instead (and so many of you have been asking for vension ideas, too!).

30 Minute Cheesy Hatch Chile Soup {Primal & Low-Carb}

Beef & Hatch Chile Queso Soup

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Servings: 4 servings


Optional Garinshes


  • In a large pot, over medium heat saute ground beef until fully cooked. 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 and combine. Then add chicken broth, simmer over low for 10 minutes.
  • Add shredded cheese and stir to melt/combine. Serve immediately or top individual bowls with additional shredded cheese and broil to melt. Garnish with fresh cilantro.
Tried this recipe?Mention @hayley_inthekitchen or tag #hayley_inthekitchen!

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  1. Thank you for sharing such yummy & warming recipes! I also have to ask (and hope you answer!) where the lovely linens you’ve pictured under this soup and the one under the chicken chili were purchased? I just love their bright, cheery designs.

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