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 | halfbakedharvest.com #soup #easyrecipes #cheesy #winter #cheese #gameday
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4.57 from 39 votes
The Recipe

Beer Cheese Soup with Chili Spiced Chex.

This soup 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 chili spiced Chex mix and you'll have the perfect bowl of warming soup!

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 0 4-6
Calories 655 kcal

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 3 tablespoons butter
  • 1 medium shallot, diced
  • 1 jalapeño, seeded and diced
  • 1 poblano pepper, diced
  • 1 red bell pepper, diced
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 2 cups low sodium veggie or chicken broth
  • 1 12 ounce beer
  • 1 1/2 teaspoons smoked paprika
  • 1 tablespoon fresh thyme leaves, plus more for serving
  • 2 1/2 cups shredded sharp cheddar cheese, plus more for serving
  • 1 1/2 cups shredded smoked gouda cheese
  • kosher salt and black pepper

Chili Spiced Chex Party Mix

  • 4 tablespoons salted butter, melted
  • 1 1/2 teaspoons chili powder
  • 1 teaspoon chipotle chili powder
  • 2 cups mixed Rice and Corn Chex
  • kosher salt

Instructions

  1. 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!}