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Beer Cheese Soup with Chili Spiced Chex | halfbakedharvest.com #soup #easyrecipes #cheesy #winter #cheese #gameday
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4.29 from 91 votes

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 Time20 minutes
Cook Time40 minutes
Total Time1 hour
Calories: 807kcal


Chili Spiced Chex Party Mix


  • 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


Calories: 807kcal