Ingredients
The following ingredients have 8 Servings
- 1/4 c. Spanish Onion, (diced)
- 1 Stalk Celery, (diced)
- 2 tbsp. Butter
- 3 tbsp. All-Purpose Flour
- 1- 12(ounce) bottle Corona Extra Beer
- 2 c. Milk
- 1 Lime, (zest and juice)
- 10 oz. Shredded Mexican Cheese Blend ((Mild Cheddar, Monterey Jack, Queso Quesadilla & Asadero Cheeses))
- 2 c. Chicken Broth
- 1 tbsp. Fresh Cilantro, (chopped + some for garnish)
Instruction
- In a medium sized saucepan, melt butter over medium high heat; then add onion and celery. Sauté for approximately 5 minutes; then add the flour to make a roux.
- Gradually add the bottle of beer and mix well. Next, add the chicken broth and cilantro and bring to a boil. While this is cooking, heat the milk in a small saucepan along with the lime, zest and juice and the shredded cheese.
- Whisk over medium heat until the cheese has melted; then add the cheese mixture to the soup mixture. Reduce heat to low and simmer for approximately 15 minutes. Use your immersion blender to blend all of the ingredients together.
- If you do not have an immersion blender, carefully pour the mixture into a regular blender and puree until smooth. I suggest holding the top down with a dish towel and do not fill too much and may pop the top off of your blender.
