New Mexican Hatch Green Chili Beer Cheese Soup

New Mexican Hatch Green Chili Beer Cheese Soup

Another great cooking with beer recipe from John "JC" Curtis. This is a great beer cheese soup recipe for a cool Autumn night, but is equally at home any time of the year. This is an easy to make beer cheese soup that can be made with any type of cheese, but cheddar and Monterey jack are great. This beer cheese soup recipe is also good when you mix some different types of cheeses, but try to use mild cheeses to keep the beer and chiles from fighting with the cheese for top spot!

You can also use another golden or amber beer as the base, just don't use a hoppy beer or the bitterness may overwhelm the soup.

Serves 4 for reduced portion before dinner or 2, if used as a light dinner.


Don't boil after you add the cream

Yield Type
Cooking Time
Prep time
2 Tbsp unsalted butter
1⁄4 cup onion (chopped)
2 Tbsp flour
2 tomatoes (peeled, a small can)
3 green chiles, Hatch (rinsed and drained)
1 1⁄2 cups chicken broth (made from chicken base and Oktoberfest beer)
1 1⁄2 cups heavy cream
6 oz cheddar cheese (shredded)
Melt butter in stock pot, add onions and then cover and sweat over low heat for 5 minutes.
Uncover and add flour. Stir for 2 minutes to take rawness out of flour, but do not brown.
Puree tomatoes and chilies, but leave some texture to the mixture.
Stir into onions for one minute and then pour in broth and bring to a boil.
When at boil, reduce to low heat and leave for 20 minutes, partially covered.
When ready to serve, bring back to boil, lower heat to medium
Add cream and cheese.
Stir occasionally to make sure cheese is melted and soup is heated through.