Beer Cheese Soup with Chili Spiced Chex.
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Half Baked Harvest · by Tieghan Gerard★ 4.3 (94)

Beer Cheese Soup with Chili Spiced Chex.

NUTRITION · PER SERVING60M COOK
CAL 40%·PRO 67%
CARBS 38G19% OF CAL
4G FIBER0G ADDED0G INTRINSIC22G OTHER12G TOTAL SUGAR
FAT 58G64% OF CAL
28G SAT29G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A creamy cheese soup with roasted peppers, beer, and jalapeño heat, topped with chili-spiced Chex for crunch. Warming, cheesy, and slightly spicy. Perfect as a comfort meal or served at a casual gathering.

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Nutrition & ingredients

Ingredients

serves 4
  • 2 tablespoons extra virgin olive oil
  • 3 tablespoons butter
  • 1 medium shallot, diced
  • 1 jalapeño, seeded and diced
  • 1 poblano pepper, diced
  • 1 red bell pepper, diced
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 2 cups low sodium veggie or chicken broth
  • 1 12 ounce beer
  • 1 1/2 teaspoons smoked paprika
  • 1 tablespoon fresh thyme leaves, plus more for serving
  • 2 1/2 cups shredded sharp cheddar cheese, plus more for serving
  • 1 1/2 cups shredded smoked gouda cheese
  • kosher salt and black pepper
  • 4 tablespoons salted butter, melted
  • 1 1/2 teaspoons chili powder
  • 1 teaspoon chipotle chili powder
  • 2 cups mixed Rice and Corn Chex
  • kosher salt
PREP
20M
SODIUM
1872MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.