Mexican Beer Cheese Soup
1/4 c. Spanish Onion, chopped
1 Stalk Celery, chopped
1 tbsp. Butter
2 tbsp. All-Purpose Flour
1-12oz. Bottle Corona Extra Beer
2 c. 2% Milk
1 Lime, zest and juice
10oz. Shredded Mexican Cheese Blend (Mild Cheddar, Monterey Jack, Queso Quesadilla & Asadero Cheeses)
2 c. Low-Sodium Chicken Broth
1 tbsp. Fresh Cilantro, chopped + some for garnish
2 tbsp. Cold Water
2 tbsp. Cornstarch
In a saucepan, melt butter and add onion and celery. Saute for approximately 5 minutes, then add flour to form a roux. Gradually add the bottle of beer and mix well. Add the chicken broth and cilantro and bring to a boil. While this is cooking, heat the milk, lime zest and juice and cheese together over low heat until the cheese has melted. Once melted, add to the soup mixture and reduce heat to low and simmer for 15 minutes. Use your immersion blender* to blend all of the ingredients together. If it looks too “loose” and not creamy enough, simply mix together cornstarch & cold water to help thicken it to your liking. Garnish with fresh cilantro. Makes 8 cups.
*If you do not have an immersion blender, simply pour the mixture into a regular blender and puree until smooth. Just be very careful not to fill it too much to the top as it will be extremely hot and you don’t want to pop the lid off of your blender!