Spicy Chili Beer Cheese Soup
Perfect for game day and cold winter nights...add beer bread to make this a meal, or chips for scooping for a delicious app for the game!
Foto: Half Baked Harvest
Ingredients
- 1 pound lean ground beef, chicken, or turkey
- 1 yellow onion, chopped
- 1 poblano pepper, chopped
- 3 -4 tablespoons taco seasoning
- 1/4 cup all purpose flour
- salt and black pepper
- 2 -4 cups broth
- 1 can /bottle beer ((or additional broth))
- 2 cups whole milk
- 2 cups chunky red salsa
- 2 ounces cream cheese, melted
- 1 -2 cups shredded Mexican cheese blend ((cheddar, montery jack, pepper jack))
- 1/2 cup fresh cilantro, chopped
- avocado and scallions, for serving
Steps
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1. In a large dutch oven set over medium-high heat, brown the meat and onions all over, breaking up the meat as you go, about 5 minutes.2. Add the poblanos, taco seasoning, salt, and pepper. Cook for 5 minutes, until fragrant. Stir in the flour and cook for another minute. Pour over 2 cups of broth, add the beer or additional broth, and bring to a simmer. Simmer for 10 minutes until the soup thickens a bit. 3. Pour over the milk. Add the cream cheese, the salsa, and the shredded cheese. Stir to melt, 5 minutes. If the soup is too thick, add broth to thin. 4. Ladle the soup into bowls. Top as desired with cilantro, avocado, and scallions. You can sprinkle over some extra cheese too! Eat and enjoy!
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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