Jalapeno Beer Cheese Soup Recipe

Name: Jalapeno Beer Cheese Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb bacon; 1 medium onion, diced; 3 stalks celery, diced; 3 medium jalapeno chiles, diced; 3 garlic cloves, minced; 3 tablespoons butter; 1/4 cup all-purpose flour; 3 cups chicken stock; 1 1/2 cups dark beer or 1 1/2 cups ale; 1/2 c.heavy cream; 1 tbsp.dijon-style mustard; 1 tablespoon Worcestershire sauce; 2 cups shredded sharp cheddar cheese; 1 cup shredded monterey jack pepper cheese; 1 teaspoon cayenne pepper; salt, pepper to taste

Servings: persons

1 lb bacon
1 medium onion, diced
3 stalks celery, diced
3 medium jalapeno chiles, diced
3 garlic cloves, minced
3 tablespoons butter
1/4 cup all-purpose flour
3 cups chicken stock
1 1/2 cups dark beer or 1 1/2 cups ale
1/2 c.heavy cream
1 tbsp.dijon-style mustard
1 tablespoon Worcestershire sauce
2 cups shredded sharp cheddar cheese
1 cup shredded monterey jack pepper cheese
1 teaspoon cayenne pepper
salt, pepper to taste

1
Cook the bacon in a large pot on medium heat until slightly crisp, about 7 minutes. With a slotted spoon, remove the bacon and place on top of a plate lined with paper towels, leaving all the bacon grease in the pan.
2
Add the onion, celery, jalapeno, and garlic to the bacon fat left in the pan and saute on medium heat until the vegetables are translucent, about 7 minutes. Add the butter and continue to stir the veggies along with the butter so the veggies don't stick to the pan or burn.
3
Once the butter has melted, stir in the flour and cook for a minute or two. Add the chicken broth slowly, stirring constantly to prevent lumps.
4
Simmer for 10 minutes, stirring frequently and scraping the bottom of the pot to get all the bacon fat mixed into the soup.
5
Add the beer to the pot and simmer, stirring frequently, for another 10 minutes. Stir in the heavy cream, mustard and Worcestershire sauce. Crumble the bacon and return the bacon to the soup. Add the cheeses to the pan and stir until the cheese completely melts. Add the cayenne pepper, salt, and pepper to taste. Serve hot.

1548

kcal

Calories

Fat

Carbs

127

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 lb bacon, 1 medium onion, diced, 3 stalks celery, diced, 3 medium jalapeno chiles, diced, and more.

Yes, Jalapeno Beer Cheese Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Jalapeno Beer Cheese Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions