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Home » Recipes » Soup Recipes

January 11, 2012 · 3 Comments

Mexican Beer Cheese Soup

Cinco de Mayo· Mexican· Soup Recipes

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Mexican Beer Cheese Soup made with Corona beer, cilantro, lime and shredded Cheddar, Monterey Jack, Queso Quesadilla and Asadero Cheeses.

Mexican Beer Cheese Soup made with Corona beer, cilantro and a 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?

Mexican Beer Cheese Soup

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. Sauté 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

Mexican Beer Cheese Soup

Carrie's Experimental Kitchen
Mexican Beer Cheese Soup made with Corona beer, cilantro and a shredded Cheddar, Monterey Jack, Queso Quesadilla and Asadero Cheeses.
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Soup
Cuisine Mexican
Servings 8 cups

Ingredients
  

  • ¼ 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. Sauté 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

Calories: 214kcalCarbohydrates: 11gProtein: 13gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 37mgSodium: 346mgPotassium: 226mgFiber: 0.4gSugar: 4gVitamin A: 544IUVitamin C: 2mgCalcium: 491mgIron: 0.5mg
Keyword beer
Tried this recipe?Let us know how it was!

 

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Mexican Beer Cheese Soup made with Corona beer, cilantro, lime and shredded Cheddar, Monterey Jack, Queso Quesadilla and Asadero Cheeses.

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Reader Interactions

Comments

  1. Teena Mary says

    January 12, 2012 at 6:30 pm

    yum...this looks really refreshing!! Perfect for this season 🙂

    Reply
  2. Carrie's Experimental Kitchen says

    January 11, 2012 at 10:51 pm

    Thanks Lisa! It was surprising very light and citrusy tasting but you could still taste a hint of the beer.

    Reply
  3. Lisa Hitzeman says

    January 11, 2012 at 4:42 pm

    This sounds delicious! A great twist on a classic soup!!

    Reply

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