Mexican Beer Cheese Soup
by:
A lightened up version of a classic soup with a surprising twist.
ingredients
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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
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
preparation
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.
1
comments
Mommy_loves_to_cook
May 3, 2012