Beer Cheese Soup with Chorizo is just as the name suggests - super cheesy! This decadent beer-cheese soup is flavored with peppers and Cajun seasonings, then topped with crumbled chorizo for explosive flavor.
Beer Cheese Soup with Chorizo
OH MY. I know, I really shouldn't have... But I had to. Something deep down inside of me yearned, simply cried out for this uber-cheesy soup. I have no one to blame but myself. I REFUSE to feel bad, though! It's okay to be a bit bad every once in awhile, and truly, it isn't OVERLY decadent.
I mean, it's cheese! And beer! And chorizo! Three of my very favorite foods bundled up into one delicious bowl. For the cheeses, I used a combination of shredded cheddar cheese, a Mexican blend of white and yellow cheeses, a bit of goat cheese and some shredded pepper jack.
To say this soup is satisfying is underselling it. I don't know if there's a word for the moment you take your first bite of this beer cheese soup!
It's so hearty from the amount of cheese and chorizo that one bowl will probably be enough, but it's so good you'll have a hard time stopping yourself from going back for more.
Ingredients in Beer Cheese Soup with Chorizo
If you're anything like me, you probably already have everything you need in your kitchen right now! If you do need to go to the store, no worries - this shopping list is nice and short.
- Olive oil
- Red sweet pepper
- Yellow potatoes
- Cajun seasoning
- Salt and pepper
- Pale ale beer
- Cheddar cheese - Feel free to add/swap other cheeses!
- Cooked chorizo
How to Make Beer Cheese Soup
We love a good 30 minute easy dinner recipe! This recipe couldn't be more simple - just don't burn your roux and you're in the clear.
Cook the veggies. Heat a large pot over medium heat with olive oil. Add your onions, peppers and potatoes. Cook for about 6-7 minutes to soften.
Make a roux. Add the Cajun seasoning and flour and mix well. Cook for just a couple minutes, then stir in the butter as it melts. Continue stirring and cooking for a couple of minutes to allow the roux to darken slightly.
Make it cheesy and beer-y! Stir in the beer. Cook a few minutes, stirring a bit, until the mixture thickens. Add your cheeses a few ounces at a time, stirring often, until all of the cheese is fully incorporated and it has a soupy consistency.
Serve and enjoy! Serve your beer cheese soup in bowls and top with a bit of chorizo.
Recipe Tips & Notes
- You can thin the consistency. If your soup is too thick after you've incorporated all of your cheese, don't worry! You can thin it out by mixing in just a little bit of chicken stock until you reach your desired consistency.
- Get creative with the cheese. You don't need to just stick with cheddar, but you can if you want to! There are plenty of other cheeses that taste great in this versatile soup recipe.
- Use homemade ingredients. Homemade is always better than store-bought, right? We like to use homemade Mexican chorizo and Cajun seasoning in this soup recipe.
Storage and Reheating
Once your beer cheese soup fully cools to room temperature, you can store it in an airtight container in the fridge for about 3-4 days. Feel free to microwave your leftovers in 30 second intervals, stirring each time it stops, until warmed through.
You can also reheat it right back on your stovetop over medium-low heat, stirring frequently until it's hot and ready to eat.
Check Out More of the BEST Soup Recipes:
Super Cheesy Beer Cheese Soup Recipe with Chorizo
- 1 tablespoon olive oil
- 1 small onion chopped
- 1 jalapeno pepper chopped
- 1 large red sweet pepper chopped
- 4 small yellow potatoes chopped
- 2 tablespoons Cajun seasoning
- Salt and pepper to taste
- 3 tablespoons flour
- 3 tablespoons butter
- 2 cups pale ale beer - you can sub in a light beer
- 12-16 ounces cheddar cheese shredded – or try a combination of cheeses, like goat cheese, pepper jack, etc.
- 4 ounces cooked chorizo for topping
- Heat a large pot to medium heat and add olive oil. Add onion, peppers and potatoes. Cook 6-7 minutes to soften.
- Add Cajun seasonings and flour. Mix well. Cook a couple minutes, then add butter. Melt and stir. Cook a couple minutes to allow the roux to darken slightly.
- Add beer and stir. Cook a few minutes, stirring a bit, until it thickens slightly.
- Add cheeses a few ounces at a time, stirring often, until all of the cheese is incorporated and of soup consistency. If it is too thick, add a bit of chicken stock to thin.
- Serve into bowls and top with a bit of chorizo.
See my video on how to make a roux for a good demonstration.
Michael Hultquist - Chili Pepper Madness says
jeff palmer - from greenfield Wis says
Even though it's not cheese soup weather - will try this one sure and SOON!