Hatch Green Chile Cheeseburger Soup
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 Notes
Brown the meat separately to build layers of flavor and keep the soup from becoming greasy. Be sure to drain excess fat for a cleaner finish.
Use fire-roasted Hatch green chiles for the most authentic flavor. They add a mild smokiness and gentle heat without overpowering the dish.
Liquid smoke is optional, but just a dash adds incredible depth. Be cautious—not much is needed.
Freshly grated cheddar melts better than pre-shredded cheese and creates a smoother, creamier soup.
Simmer gently after adding the potatoes to avoid overcooking them into mush. Test with a fork—once they’re tender, you’re ready to finish the soup.
Add cheese after removing the soup from direct heat to prevent it from separating or becoming grainy.
Customize the heat level by using more or less green chile. You can also add a pinch of cayenne or chopped jalapeños if you like it spicy.
Stir often while simmering to prevent sticking, especially at the bottom of the pot where the potatoes and flour can settle.
Use full-fat milk for a richer texture. If you prefer a thicker soup, consider replacing some of the milk with heavy cream.
Nutrition Information
(Per Serving — about 6 servings)
Estimates may vary depending on ingredients used:
Calories: ~380 | Protein: 19g | Fat: 24g | Carbohydrates: 21g | Fiber: 2g | Sugar: 4g | Sodium: ~740mg
Kitchen Equipment Needed
Large soup pot or Dutch oven
Cutting board and knife
Measuring cups and spoons
Wooden spoon or spatula
Ladle
Slotted spoon
Cheese grater (if grating fresh cheese)
Recipe Swaps and Variations
Meat: Swap ground beef for ground turkey or chicken.
Vegetarian: Skip the meat and use plant-based alternatives, veggie broth, and extra potatoes.
Cheese: Use Monterey Jack, Pepper Jack, or a cheese blend.
Add-ins: Corn, black beans, or diced tomatoes for extra texture.
Spice it up: Add a pinch of cayenne or jalapeños for more heat.
How to Store Leftovers
Refrigerate: Store in an airtight container for up to 4 days.
Freeze: Let cool completely, then freeze in individual portions for up to 3 months.
Reheat: Thaw in the fridge overnight if frozen. Warm on the stove over low heat, stirring in a splash of broth or milk if needed.
Food and Drink Pairings
Serve with: Crusty bread, warm tortillas, or tortilla chips.
Salads: A crisp green salad or southwest slaw pairs nicely.
Drinks: A light beer, iced tea, or sparkling lemonade complement the flavors well.
Frequently Asked Questions:
Can I use canned green chiles instead of Hatch chiles?
Yes! Canned green chiles work fine. Hatch green chile adds unique flavor, but any fire-roasted green chile will do.
Can I make this ahead of time?
Absolutely. This soup reheats well and actually gets better as the flavors meld.
Is this soup spicy?
It has a mild kick depending on the chiles used. Use mild green chiles for a gentler version.
Can I make this in the slow cooker?
Yes. Brown the meat and veggies first, then transfer everything to the slow cooker and cook on low for 6–7 hours or high for 3–4 hours.
What can I use instead of liquid smoke?
You can skip it or use a small amount of smoked paprika for a similar smoky touch.
Do I have to peel the potatoes?
Peeling helps the soup stay creamy, but you can leave the skins on if you prefer a more rustic texture.
Can I use pre-shredded cheese?
Freshly shredded melts better and gives a creamier texture, but pre-shredded will still work.
Can I double the recipe?
Yes! Just use a larger pot and adjust simmering time if needed for larger volume.
What’s the best way to thicken the soup?
The flour and potatoes help thicken it naturally. You can also stir in a cornstarch slurry if needed at the end.
How do I prevent the cheese from clumping?
Add it in small amounts, stirring constantly. Don’t boil the soup after adding the cheese—just warm it gently.