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Spicy Chili Beer Cheese Soup – perfect for game-day and cold nights. Ground beef (or use ground chicken or turkey) seasoned with taco seasoning mix, then mixed with onions, poblano peppers, chunky red salsa, broth, and beer. Simmer the creamy soup on the stove, then just before serving, add some milk, stir in a little cream cheese, and a mix of your favorite melty Mexican cheeses (cheddar, Monterey jack, pepper jack) to balance the spice and add creaminess to this delicious cold weather soup! Ladle into bowls and top each with your favorite toppings. Make the meal even better with a side of homemade beer bread. Or, if you’re making this for game-day, add tortilla chips for scooping! Yum!
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Oh, this recipe is fun! Actually, this week is fun! The Super Bowl is on Sunday, and I have a couple of game-day recipes I’m excited to share!
Kicking things off with this spicy chili cheese soup. It’s almost chili, almost a dip, and wonderful served up with beer bread and a salad for dinner. Or grab some tortilla chips for game-day!
It’s so fun and delicious!
My idea for this soup was inspired by a recipe I shared for beer cheese soup so many years ago. This recipe was a creamy beer cheese soup topped off with a chili spice Chex mix. I remember it, and while it sounds different with the Chex Mix on top, it was honestly so delicious!
Anyway, I loved the sound of the chili atop a creamy soup. I wondered if I could create a soup with a creamy cheese base and some yummy chili-seasoned meat mixed in.
I knew it could be so delicious, and that’s exactly how it turned out! Creighton, my oldest brother, is very excited about this soup! And he doesn’t even like soup!
These are the quick details
Ingredients
- ground beef, or try using ground bison, chicken, or turkey
- yellow onions
- poblano peppers
- taco seasoning
- chunky red salsa
- your favorite beer
- broth
- milk
- cream
- salted butter
- cream cheese
- shredded Mexican cheese, cheddar, Monterey jack, or pepper jack
- cilantro and green onions
- plenty of cheddar cheese and avocado, for serving
Special Tools
None! All you need is a nice big soup pot. This recipe is basically effortless!
Steps
Step 1:Â brown the beef
Brown the meat. I love to use ground beef, but as mentioned in the recipe, you can use ground chicken or ground turkey too. Use whatever you and your family enjoy the most!
Now, mix in the peppers, the onions, and the taco seasoning.
Once the meat is broken up and browned, almost everything else will go into the pot to simmer!
Step 2: add flour
Now, mix in the flour. The flour helps thicken the soup and ensures the cheese will melt smoothly into the broth.
You can omit the flour if you like, but the soup may just be a little less smooth and more chunky!
Step 2:Â add everything else
Add the broth and the beer. Let this simmer and thicken.
Now add the milk, cream cheese, salsa, and shredded cheese. Allow the cheese to melt and the soup to thicken and become creamier.
This balances the heat and makes the yummiest soup!
How to layer
I layer as follows: shredded sharp cheddar cheese, cilantro, and sliced avocados. Then sprinkle on plenty of fresh scallions.
And no bowl is complete without beer bread or chips for scooping. Both are great additions!
Looking for other game day ideas? Here are a few ideas:Â
Healthy Slow Cooker Turkey and White Bean Chili
Healthy Slow Cooker Chipotle Bean Chili
One Skillet Saucy Chicken Tortilla Enchilada Rice Bake
Healthy Chipotle Chicken Sweet Potato Skins
Slow Cooker Chipotle Chicken Tortilla Soup with Salty Lime Chips
Crockpot Chipotle Queso Chicken Chili
Lastly, if you make this Spicy Chili 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. If you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Spicy Chili Beer Cheese Soup
IngredientsÂ
- 1 pound lean ground beef, chicken, or turkey
- 1 yellow onion, chopped
- 1 poblano pepper, chopped
- 3-4 tablespoons taco seasoning
- 1/4 cup all purpose flour
- salt and black pepper
- 2-4 cups broth
- 1 can/bottle beer , (or additional broth)
- 2 cups whole milk
- 2 cups chunky red salsa
- 2 ounces cream cheese, melted
- 1-2 cups shredded Mexican cheese blend , (cheddar, montery jack, pepper jack)
- 1/2 cup fresh cilantro, chopped
- avocado and scallions, for serving
InstructionsÂ
- 1. In a large dutch oven set over medium-high heat, brown the meat and onions all over, breaking up the meat as you go, about 5 minutes.2. Add the poblanos, taco seasoning, salt, and pepper. Cook for 5 minutes, until fragrant. Stir in the flour and cook for another minute. Pour over 2 cups of broth, add the beer or additional broth, and bring to a simmer. Simmer for 10 minutes until the soup thickens a bit. 3. Pour over the milk. Add the cream cheese, the salsa, and the shredded cheese. Stir to melt, 5 minutes. If the soup is too thick, add broth to thin. 4. Ladle the soup into bowls. Top as desired with cilantro, avocado, and scallions. You can sprinkle over some extra cheese too! Eat and enjoy!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
What types of beer would be best in this recipe? Can’t wait to make it!
Hi Sara,
You can use your favorite beer for this recipe. I love using a pumpkin beer in the fall, I’ve also used Modelo and light lagers. I would probably just avoid using an IPA. I hope you love this recipe!
We made this tonight exactly like the recipe—(well, we just did processed shredded cheese—didn’t shred our own) & it was still amazing!! 10/10 no notes!
Love to hear this, Katrina! Thanks so much for trying this soup and your comment!
Hi Tieghan! Do you have any recommendations to make this dairy free? Thank you! Looks delicious 🙂
Thanks so much, Amanda! You could use your favorite dairy-free products, that should work well for you!
Delicious. Served with your Beer Bread recipe – wow. Soup was done in under 30 minutes. There’s leftovers. I tempered my cream cheese with warm milk and broth to prevent curdling and added a second poblano. I’m going to include a can of black beans in the leftovers just for something more to chew on! Soooo good.
Hey Elsa,
Happy Friday!! Thanks a bunch for making this recipe and your comment, I’m so glad to hear it was enjoyed! xx
Made this soup last night and it came out amazing. Like the other reviewers, I added a can of black beans and a good dashing of smoked paprika to intensify the flavor. I also used 4 ounces of cream cheese for extra creaminess. We crushed some tortilla chips in and topped with cilantro, chives and avocado. This chili soup was delicious and a nice change of pace from all the other chili recipes out there. Will definitely make again as a soup and perhaps use less broth next time to make a savory, creamy dip.
Love to hear this, Coco! Thanks a lot for making this recipe and your feedback! Have a wonderful week! xxT
What kind of broth do you normally use?
Hi Megan,
I like to use chicken broth for this recipe, but you can use any broth you like:) Please let me know if you have any other questions! xT
Very good flavor. I added two cans of black beans just to make it more like chili. It turned out very good
Hey Julie,
Fantastic! So glad to hear this recipe turned out nicely for you, thanks for making it! Happy Friday:)