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| Spicy Chili Beer Cheese Soup submitted by Mom Johnson |
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Description
Yummy for a cold winter night...or a football game? Serve with cornbread, beer bread or corn/tortilla chips.
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Directions
In a large Dutch oven set over medium high heat, brown the meat and the onions, breaking up the meat...about 5 minutes.
Add the poblanos, taco seasoning, salt and pepper to taste. Cook for about 5 minutes until fragrant. Stir in the flour and cook for another minute. Pour in 2 cups of the broth and the beer and simmer for about 10 minutes until the soup thickens.
Pour in the milk and add the cream cheese, salsa and shredded cheese. Stir to melt, about 5 minutes.
Ladle soup into bowls and top as desired with cilantro, avocado and green onions, as desired. Makes about 6 servings.
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Printable Version
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Ingredients
 1 lb. hot Italian sausage
1 onion, chopped
1 poblano pepper, chopped
3 1/2 T. taco seasoning
1/4 cup flour
Salt ad pepper to taste
3 cups chicken broth
1 can/bottle beer
2 cups while milk
2 cups chunky red salsa (Pace)
2 oz. cream cheese, at room temperature
1 1/2 - 2 cups shredded Mexican cheese
1/2 cup chopped fresh cilantro
Diced avocados and sliced green onions for serving
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