Mexican Beer Cheese Soup


by: Carrie's Experimental Kitchen

A lightened up version of a classic soup with a surprising twist.


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serves: 8

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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1.  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.

2.  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.

3.  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.

4.  Garnish with fresh cilantro. Makes 8 cups.

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