This post is sponsored by Chex Cereal. Ingredients
Extra virgin olive oil Butter Medium shallot jalapeño Poblano pepper Red bell pepper All-purpose flour Whole milk Low sodium veggie or chicken broth Beer Smoked paprika Fresh thyme leaves Sharp cheddar cheese Smoked gouda cheese Kosher salt and black pepper Salted or unsalted butter Chili powder Chipotle chili powder Rice and corn Chex
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.
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.
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.
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! Also, nothing could be better than pretzels or grilled cheese sandwich paired with this soup.
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!
{This post is sponsored by Chex Cereal. Thank you for supporting the brands that keep Half Baked Harvest cooking!}
