Mexican Beer Cheese Soup made with Corona beer, cilantro, lime and shredded Cheddar, Monterey Jack, Queso Quesadilla and Asadero Cheeses.
I had seen a recipe for Beer Cheese Soup and thought it sounded interesting, but I'm not a huge beer drinker so I chalked it up to "if the need presents itself" category and locked it away in the depths of my brain.
That is, until this past weekend, when we had an entire package of shredded Mexican cheese left over from a function at school and I was told to take it home. I figured, why not, I'll find something to make with it.
Before the cheese went bad, I decided to make Beer Cheese Soup. The original recipes I found were fairly simple and called for beer, broth, cheese and heavy cream.
Since I had this Mexican blend shredded cheese, I wanted to give it a little twist. What goes better with Mexican food than a nice cold Corona beer with lime. And you can't have lime without cilantro, right?
How do you make Beer Cheese Soup?
For this recipe you'll need onion, celery, butter, all purpose flour, Corona Extra beer, milk, lime, shredded Mexican blend cheese, chicken broth and fresh chopped cilantro.
In a medium sized saucepan, melt butter over medium high heat; then add onion and celery. SautƩ for approximately 5 minutes; then add the flour to make a roux.
Gradually add the bottle of beer and mix well. Next, add the chicken broth and cilantro and bring to a boil. While this is cooking, heat the milk in a small saucepan along with the lime, zest and juice and the shredded cheese.
Whisk over medium heat until the cheese has melted; then add the cheese mixture to the soup mixture. Reduce heat to low and simmer for approximately 15 minutes. Use your immersion blender to blend all of the ingredients together.
If you do not have an immersion blender, carefully pour the mixture into a regular blender and puree until smooth. I suggest holding the top down with a dish towel and do not fill too much and may pop the top off of your blender. This Mexican Beer Cheese Soup makes 8 cups and was creamy and delicious. ~Enjoy!
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Mexican Beer Cheese Soup
Ingredients
- Ā¼ c. Spanish Onion, diced
- 1 Stalk Celery, diced
- 2 tbsp. Butter
- 3 tbsp. All-Purpose Flour
- 1- 12(ounce) bottle Corona Extra Beer
- 2 c. Milk
- 1 Lime, zest and juice
- 10 oz. Shredded Mexican Cheese Blend (Mild Cheddar, Monterey Jack, Queso Quesadilla & Asadero Cheeses)
- 2 c. Chicken Broth
- 1 tbsp. Fresh Cilantro, chopped + some for garnish
Instructions
- In a medium sized saucepan, melt butter over medium high heat; then add onion and celery. SautƩ for approximately 5 minutes; then add the flour to make a roux.
- Gradually add the bottle of beer and mix well. Next, add the chicken broth and cilantro and bring to a boil. While this is cooking, heat the milk in a small saucepan along with the lime, zest and juice and the shredded cheese.
- Whisk over medium heat until the cheese has melted; then add the cheese mixture to the soup mixture. Reduce heat to low and simmer for approximately 15 minutes. Use your immersion blender to blend all of the ingredients together.
- If you do not have an immersion blender, carefully pour the mixture into a regular blender and puree until smooth. I suggest holding the top down with a dish towel and do not fill too much and may pop the top off of your blender.
Nutrition
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Lisa Hitzeman says
This sounds delicious! A great twist on a classic soup!!
Carrie's Experimental Kitchen says
Thanks Lisa! It was surprising very light and citrusy tasting but you could still taste a hint of the beer.
Teena Mary says
yum...this looks really refreshing!! Perfect for this season š