Mexican Beer Cheese Soup

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Mexican Beer Cheese Soup
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Mexican Beer Cheese Soup

Added by: on Jan 12th, 2012
A lightened up version of a classic soup with a surprising twist.
Prep Time:
15 min
Cook Time:
15 min
Ready In:
30 min



Original Recipe Yield: 8 servings (8 cups)


  • 1/4 c Spanish Onion, chopped
  • 1 stalk Celery, chopped
  • 1 tbsp Butter
  • 2 tbsp All-Purpose Flour
  • 12 oz bottle Corona Extra Beer
  • 2 c 2% Milk
  • 1 Lime, zest and juice
  • 10 oz 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
Nutrition Facts
Mexican Beer Cheese Soup

Servings Per Recipe: 8

Amount Per Serving

Calories: 219

  • Total Fat: 13.2 g
  •     Saturated Fat: 7.8 g
  •     Trans Fat: 0.1 g
  • Cholesterol: 42.4 mg
  • Sodium: 315 mg
  • Total Carbs: 10.7 g
  •     Dietary Fiber: 0.5 g
  •     Sugars: 4.1 g
  • Protein: 12.1 g

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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.

Cooks' note:
*If you do not have an immersion blender, simply pour the mixture into a regular blender and purée 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!


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By: Mommy_loves_to_cook on May 3rd, 2012

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