This Hatch Green Chile Cheeseburger Soup is comfort food with a flavorful twist! It takes all the savory goodness of a cheeseburger—ground beef, cheddar, and crispy bacon—and turns it into a warm, creamy soup.
The kick from roasted Hatch green chiles adds a Southwest flair that takes it over the top. Perfect for chilly evenings or game day gatherings!
Why You’ll Love This Recipe
Bold and hearty flavors from beef, bacon, cheese, and green chiles.
Creamy and comforting—like a cheeseburger in soup form!
Quick and easy to make in one pot.
Family-friendly and freezer-friendly.
Customizable heat level depending on how much chile you use.
Key Ingredients
Ground beef – The base of your cheeseburger flavor.
Bacon – Adds smoky, crispy richness.
Hatch green chile – The star ingredient, offering mild to medium heat and a distinct New Mexican flavor.
Potatoes – Make the soup hearty and thick.
Cheddar cheese – Melts in for a creamy, cheesy finish.
Aromatics – Onion, garlic, carrot, and celery for deep flavor.
Milk and chicken broth – The liquid base that creates the creamy soup texture.
Hatch Green Chile Cheeseburger Soup
Ingredients:
1/2 pound lean ground beef
5 slices of bacon, chopped
2 cloves of garlic, minced
1 small onion, diced
2 celery stalks, diced
2 carrots, peeled and sliced thin
pinch of salt
1 teaspoon Worcestershire sauce
dash of liquid smoke
3 tablespoons flour
2 and 1/2 cups chicken broth or prepared bullion cubes
2 cups of milk
2 medium-size russet potatoes, peeled and chopped
1/2 cup of thawed The Hatch Chile Store fire-roasted chopped green chile (or more to taste)
1 and 1/2 cups freshly-grated cheddar cheese
optional garnishes of minced fresh parsley or minced chives
Instructions:
In a large pot (like a Dutch oven or soup pot), cook the ground beef over medium-high heat until it’s fully browned, about 5–7 minutes. Turn off the heat. Use a slotted spoon to scoop out the beef and place it in a clean bowl. Pour out or wipe up the extra grease.
Put the pot back on medium heat and add the chopped bacon. Cook it for about 8 minutes, stirring, until crispy. Move the bacon to a paper towel-lined plate. Drain the grease but leave about 2 tablespoons in the pot.
Add the onion, carrots, celery, Worcestershire sauce, liquid smoke, and a pinch of salt to the pot. Stir and cook for about 3–4 minutes, scraping up any bits from the bottom, until the onion is soft and golden.
Add the garlic and cook for 30 seconds. Then sprinkle in the flour and stir for 1 minute to coat the veggies
Slowly pour in the chicken broth, milk, and chopped potatoes while stirring. Scrape up anything stuck on the bottom. Raise the heat to bring everything to a boil, then reduce the heat to medium-low, cover the pot loosely, and simmer for about 15 minutes or until the potatoes are soft.
Take off the lid and stir in the cooked ground beef, roasted green chiles, and shredded cheddar cheese. Stir until the cheese melts and the soup is creamy.
Serve hot and top each bowl with crispy bacon and some fresh chopped parsley or chives if you’d like!
Recipe Swaps and Variations
Meat: Swap ground beef for ground turkey or chicken.