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Wisconsin Cheddar Cheese & Poblano Chili Soup

Source of Recipe


Chef Dean Fearing



List of Ingredients



• 1 Tbsp bacon fat
  
• ½ white onion, chopped
  
• 1 large shallot, chopped
  
• 1 clove garlic, chopped
  
• ½ jalapeño chili, seeded and chopped
  
• 1 tsp pure chili powder
  
• 1 Tbsp chopped fresh cilantro
  
• Pinch of ground cumin seed
  
• ½ cup beer
  
• 4 cups chicken broth, homemade or prepared
  
• 2 Tbsp unsalted butter, softened
  
• 2 Tbsp all-purpose flour
  
• 2 small poblano chilies, roasted, peeled, seeded and cut into ¼-inch dice (or 1 cup canned green chiles)
  
• 1¼ cups (5 ounces) shredded Wisconsin Aged Cheddar cheese
  
• Salt to taste
  
• Juice of ½ lime
  






Instructions



1. Heat bacon fat in large saucepan over medium heat. Add onion, shallots, garlic, jalapeño and chili powder. Sauté 2 minutes, or until soft. Add cilantro, cumin and beer. Bring to a boil. Boil 5 minutes, or until liquid has reduced by half.
   
   
2. Add chicken broth and bring to a boil. Knead butter and flour together until a paste forms; slowly whisk into boiling soup, mixing until smooth. Lower heat and simmer, uncovered, about 40 minutes.
   
   
3. Remove soup from heat and immediately stir in cheese. Pour into blender by batches and blend until smooth. Add chiles. Season with salt and lime juice. Pour into soup bowls and serve immediately.
   
   Makes 4 servings.