Ingredients
- 4 oz Butter
- 1/2 large Onion diced
- 1 2 oz. can of green chili
- 1/2 cup Flour
- 2 quarts Chicken Stock
- 1 pint Heavy Cream
- 1/2 bottle Corona or other Mexican beer
- 2 28 oz Cans of Diced Tomatoes
- 1 teaspoon Cumin
- 1 teaspoon garlic powder
- 1 teaspoon Cayenne Pepper
- Dash of salt
- 12 oz. cream cheese
- 5 cups sharp cheddar cheese shredded
- 1 Jalapeno Pepper diced
- The Brinery Verde Solanales Hot Sauce
Servings: people
Units:
Instructions
- Melt butter in soup kettle. Add onion and green chili. Saute till onion is soft.
- Add flour and let bubble for 5 minutes, stirring occasionally.
- Slowly add chicken stock, cream and beer to roux, allowing liquid to thicken. Do not let liquid boil. Simmer for 25 minutes.
- Add tomatoes and seasonings. Bring to a boil. Reduce to a simmer.
- Slowly add cheese, stirring constantly.
- Add jalapenos to the soup. Serve with Spicy Cheddar Breadsticks.
- Drizzle several drops of hot sauce in each serving bowl.
Recipe Notes
Like here to go to the Spicy Cheddar Breadsticks recipe. They're just perfect with this soup.
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