Name: Creamy Chili Beer Cheese Soup: Your New Obsession!
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
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

The secret to a truly satisfying chili beer soup lies in balancing the richness of the cheese with a bright, earthy spice. This recipe delivers a robust flavor profile that warms you from the inside out, making it a perfect meal for a chilly evening. This chili beer soup combines lean ground meat with aromatic vegetables and a unique beer-infused broth, finished with an irresistible creamy cheese blend. It’s a surprisingly simple dish to prepare, yet it tastes like it simmered all day. I remember the first time I made this, I was worried the beer would be too overpowering, but it just adds a subtle depth that improves the entire dish.

⏱ Time: 45 min

👥 Servings: 6

📊 Level: Easy

🥗 10 ingredients

Creamy Chili Beer Cheese Soup: Your New Obsession!

Chili beer soup: master this hearty and creamy recipe in under an hour. Perfectly spiced with poblano peppers, ideal for a cozy dinner.

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Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine American

Servings 6

Calories 480 kcal

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

Instructions

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.
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.
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.
Ladle the soup into bowls. Top as desired with cilantro, avocado, and scallions. You can sprinkle over some extra cheese too! Eat and enjoy!

Notes

– For extra flavor, brown the ground meat until well-caramelized before adding other ingredients. This deepens the savory notes.
– If your soup is too thick, gradually add more broth until it reaches your desired consistency. Don’t be afraid to adjust based on preference.
– When adding cheese, remove the pot from direct heat to prevent it from clumping or getting stringy. Stir until smooth.
– Ensure ground meat reaches an internal temperature of 160°F (71°C) to ensure it is fully cooked and safe to eat.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

Pro tips

For extra flavor, brown the ground meat until well-caramelized before adding other ingredients. This deepens the savory notes.
If your soup is too thick, gradually add more broth until it reaches your desired consistency. Don’t be afraid to adjust based on preference.
When adding cheese, remove the pot from direct heat to prevent it from clumping or getting stringy. Stir until smooth.
Ensure ground meat reaches an internal temperature of 160°F (71°C) to ensure it is fully cooked and safe to eat.

This chili beer soup is a fantastic way to enjoy a hearty, flavorful meal with minimal fuss. Experiment with different types of beer for varied flavor notes, or add a pinch of smoked paprika for extra depth. Share your favorite toppings!