Last week I attended a Taste of Home Cooking School Show in Grand Blanc, Michigan. The chef demonstrated an amazing ten recipes in 2 hours; and one of them was this unusual soup. I like spicy food, but if you or your family aren’t big fans of hot food, you might want to use only one jalapeno pepper. This recipe was created by Anheuser-Busch and includes Bud Light Lime beer. This is still a family friendly recipe as the alcohol in the beer burns off at 170 degrees, so by the time the soup is cooked, there is no alcoholic left!

The addition of the jalapeno peppers is really quite healthy, as they contain both Vitamin C and calcium, and the capsaicin in them relieves cold symptoms, sore throats and fevers. Capsaicin is also valuable because it also can reduce both inflammation and high blood pressure. Hot Chili Peppers of any kind are good for a variety of aliments, and this is a very creative way to include more of them in your diet.

This is a nice light soup to begin a hearty meal, and would pair well with cornmeal bread, and a cool green salad. As always, have your ingredients ready before you begin cooking.

 Diff: Easy Time Prep: 10 min. Time Cook: 30-35 min. Serves: 6

Equipment Needed: Heavy Bottomed 4 qt. Saucepan, Immersion Blender, Blender or Food Processor


2 T. butter

3 jalapeno chilies, seeded and finely chopped

½ onion, chopped

1 carrot, peeled and grated

2 T. all-purpose flour

4 c. Bud Light Lime Beer

2 c. Chicken Stock

¾ c. half and half

2 T. fresh chopped Cilantro

1 t. kosher salt

1 ½ cups shredded Monterey Jack Cheese


1.  Melt the butter over medium-high heat in a large heavy bottomed saucepan. When melted, stir in jalapeno peppers, onion and carrot. Cook, stirring often until the vegetables are softened, about 5 minutes.


2.  Sprinkle the flour into vegetables and cook, stirring constantly, for 2 minutes. (Sorry, I forgot to take a photo of this step!  Mea Culpa!)

3.  Pour the Bud Light Lime beer and the chicken stock into the pan in a slow, steady stream, whisking constantly.

4.  Bring to a boil, then reduce heat to medium-low and let simmer for 30 minutes.

5.  If you use a blender, strain soup through a fine meshed sieve over a bowl. Reserve the solids. Transfer solids to a blender or food processor and process to a smooth puree. Return puree to saucepan with strained liquid. (I did not used either of these items).

6.  If you use an immersion blender as I did, blend the vegetables and soup together in saucepan until smooth. This will cause the beer in the soup to foam up.  

7.  Pour in half and half and stir until mixture is smooth and heated through.

8.  Remove from heat and stir in the cilantro and salt.

9.  Ladle the soup into bowls and add cheese, garnish with additional jalapeno peppers if desired.

I hope you enjoy this interesting soup.  Wishing you God’s blessings, good health and good eating until next week!  

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