This Beer Cheese Soup with Chili Spiced Chex™ is a mix of peppers, beer, and two cheeses. It’s a little spicy, a touch smoky, and so cheesy. Top each bowl off with homemade chili spiced Chex mix and you’ll have the perfect bowl of warming soup. Great for winter nights or watching this year’s Big Game.

overhead photo of Beer Cheese Soup with Chili Spiced Chex

This post is sponsored by Chex Cereal.

Freezing cold winter days call for soup. Preferably this cheesy soup, topped with the most delicious and addicting chili spiced Chex. This recipe may not align perfectly with our healthy January eats, but I just had to share it. It’s the best warming soup to serve up when coming in from out in the cold. It would also be an excellent choice to serve on Game Day !

There’s really nothing I love more during these bitter cold days than warming up with a bowl of soup. We’ve been having some seriously cold temperatures here in Colorado, so I love spending a little time on a Saturday or Sunday making soup. Perfect cold weather activity.

chex boxes

chili spiced chex

The base of this soup contains a mix of 3 peppers, beer, and cheese. I really wanted to flavor the soup with a nice balance. It’s still indulgent, but hey, we have some veggies in here, too!

To start, cook up a mix of shallots, jalapeño, poblano, and bell peppers in a little olive oil. I like to get the veggies caramelized before adding in any liquid. Once the veggies have begun to take on some color, add flour and then pour in some milk, beer, and broth. For the beer, I prefer to use a wheat, but honestly anything you drink at home will be just great.

Now, the cheeses. I love using a mix of sharp cheddar and smoky gouda. Both of these cheese melt really well. They also give the soup a great flavor that pairs nicely with the heat from the peppers.

Add some smoky paprika for a touch more flavor, and fresh thyme for a little herb action. And that’s it…simple, but it’s one of those soups that will leave you scraping the bowl clean.

side angled photo of Beer Cheese Soup with Chili Spiced Chex

While the soup simmers away, make the chili spiced Chex. Here’s the deal. I know that this is a rather unusual topping, but don’t skip it. It’s one of the best parts to this recipe. And let’s be real, every bowl of soup needs something carby to go along with it.

Mix the Corn and Rice Chex with melted butter, chili powder, and chipotle chili powder. Bake until crisp, then top off each bowl of soup with the Chili Spiced Chex Party Mix. The perfectly seasoned Chex adds a really nice crunch to each spoonful.

overhead photo of Beer Cheese Soup with Chili Spiced Chex

So delicious.

I’m loving the idea of making this for the Big Game, but in reality it’s easy enough for any day of the week!

overhead photo of Beer Cheese Soup with Chili Spiced Chex with spoon in bowl

If you make this beer cheese soup, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Beer Cheese Soup with Chili Spiced Chex.

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4
Calories Per Serving: 655 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Chili Spiced Chex Party Mix

Instructions

  • 1. Heat the olive oil and butter in a large pot over medium heat. When the oil shimmers, add the shallot, jalapeño, poblano pepper, and bell pepper, and cook 5 minutes, until fragrant. Stir in the flour and cook until golden, about 2 minutes, then gradually whisk in the milk until smooth. Add the broth, beer, paprika, thyme, and a large pinch each of salt and pepper. Bring to a simmer, reduce the heat to medium and cook, uncovered, until thickened slightly, about 10 minutes.
    2. Stir in the cheese until melted and creamy. Taste and adjust seasonings as desired. 
    3. To make the Chex Party Mix. Preheat the oven to 300 degrees. 
    4. On a rimmed baking sheet lined with parchment paper, combine the Chex, butter, chili powder, chipotle chili powder, and a pinch of salt. Transfer to the oven and bake 20 minutes, toss and bake another 20 minutes, or until the Chex is toasted. 
    5. To serve, ladle the soup into bowls and top with the chili spiced Chex Party Mix and fresh thyme. Enjoy

horizontal photo of Beer Cheese Soup with Chili Spiced Chex

{This post is sponsored by Chex Cereal. Thank you for supporting the brands that keep Half Baked Harvest cooking!}

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Comments

  1. 5 stars
    Hi Tieghan!
    I’m a long time maker and devourer of your amazing recipes, and as always my husband and I absolutely loved this soup recipe. But I was wondering if you could tell me what kind of smoked Gouda you used? Because the kind we used refused to melt into the soup which left us with chewy chunks and a strange textured soup. Thanks so much!

    1. Hey Apryl,
      I buy a block of smoked Gouda from Whole Foods and then I grate it myself. I hope this helps for next time! Please let me know if you have any other questions. Happy Thanksgiving! xTieghan

  2. 5 stars
    This soup was delicious. I made the Chex ahead of time and I couldn’t leave it alone! I will double the Chex next time so I can enjoy it without feeling like I’m not leaving some for the soup. Thanks!

  3. 5 stars
    Made this tonight, and it’s out of this world delicious and so comforting and satifsying! The flavors blend so well, and the spicy Chex on top are an excellent addition. This will get made again and again. Thanks so much for a top-notch recipe.

  4. 5 stars
    This soup is so spectacular I could cry!
    The flavours bring me back to a little restaurant overlooking the ocean in Mazatlan, Mexico called La Mona. I will have this soup and my pina colada in this -40 weather and dream of the beach

  5. 5 stars
    I wasn’t sure I’d need 2 cups of Chex mix, but I’m so glad I made the full batch. I made the Chex mix a few hours before the soup, and couldn’t stop snacking on it. That part alone is worth this recipe! The soup was very good as well. Thank you for another great recipe.

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