Beer Cheese Soup with Chili Spiced Chex

This soup is super thick and has a bit of a kick to it.  You think it’d be thick, but it’s got a perfect soup consistency, too! Nick and I love it on a cold night, curled up on the couch.  It’s also great for a party with your friends watching the big game!

INGREDIENTS

2 Tbsp extra virgin olive oil
3 Tbsp 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 tsp smoked paprika
1 Tbsp 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
Salt & pepper 

Chili Spiced Chex

4 Tbsp salted butter, melted
1 1/2 tsp chili powder
1 tsp chipotle chili powder
2 cups mixed Rice and Corn Chex
Salt

DIRECTIONS

• Heat the olive oil and butter in a large pot over medium heat. When the oil shimmers, add the shallot, jalapeño, poblano pepper, and bell pepper, and cook 5 minutes, until fragrant. Stir in the flour and cook until golden, about 2 minutes, then gradually whisk in the milk until smooth. Add the broth, beer, paprika, thyme, and a large pinch each of salt and pepper. Bring to a simmer, reduce the heat to medium and cook, uncovered, until thickened slightly, about 10 minutes.

• Stir in the cheese until melted and creamy. Taste and adjust seasonings as desired. 

• To make the Chex Party Mix. Preheat the oven to 300 degrees. 

• On a rimmed baking sheet lined with parchment paper, combine the Chex, butter, chili powder, chipotle chili powder, and a pinch of salt. Transfer to the oven and bake 20 minutes, toss and bake another 20 minutes, or until the Chex is toasted. 

• To serve, ladle the soup into bowls and top with the chili spiced Chex Party Mix and fresh thyme.