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Spicy Chili Beer Cheese Soup – perfect for game-day and cold nights. Ground beef (or use ground chicken or turkey) seasoned with taco seasoning mix, then mixed with onions, poblano peppers, chunky red salsa, broth, and beer. Simmer the creamy soup on the stove, then just before serving, add some milk, stir in a little cream cheese, and a mix of your favorite melty Mexican cheeses (cheddar, Monterey jack, pepper jack) to balance the spice and add creaminess to this delicious cold weather soup! Ladle into bowls and top each with your favorite toppings. Make the meal even better with a side of homemade beer bread. Or, if you’re making this for game-day, add tortilla chips for scooping! Yum!
Oh, this recipe is fun! Actually, this week is fun! The Super Bowl is on Sunday, and I have a couple of game-day recipes I’m excited to share!
Kicking things off with this spicy chili cheese soup. It’s almost chili, almost a dip, and wonderful served up with beer bread and a salad for dinner. Or grab some tortilla chips for game-day!
It’s so fun and delicious!
My idea for this soup was inspired by a recipe I shared for beer cheese soup so many years ago. This recipe was a creamy beer cheese soup topped off with a chili spice Chex mix. I remember it, and while it sounds different with the Chex Mix on top, it was honestly so delicious!
Anyway, I loved the sound of the chili atop a creamy soup. I wondered if I could create a soup with a creamy cheese base and some yummy chili-seasoned meat mixed in.
I knew it could be so delicious, and that’s exactly how it turned out! Creighton, my oldest brother, is very excited about this soup! And he doesn’t even like soup!
These are the quick details
Ingredients
- ground beef, or try using ground bison, chicken, or turkey
- yellow onions
- poblano peppers
- taco seasoning
- chunky red salsa
- your favorite beer
- broth
- milk
- cream
- salted butter
- cream cheese
- shredded Mexican cheese, cheddar, Monterey jack, or pepper jack
- cilantro and green onions
- plenty of cheddar cheese and avocado, for serving
Special Tools
None! All you need is a nice big soup pot. This recipe is basically effortless!
Steps
Step 1: brown the beef
Brown the meat. I love to use ground beef, but as mentioned in the recipe, you can use ground chicken or ground turkey too. Use whatever you and your family enjoy the most!
Now, mix in the peppers, the onions, and the taco seasoning.
Once the meat is broken up and browned, almost everything else will go into the pot to simmer!
Step 2: add flour
Now, mix in the flour. The flour helps thicken the soup and ensures the cheese will melt smoothly into the broth.
You can omit the flour if you like, but the soup may just be a little less smooth and more chunky!
Step 2: add everything else
Add the broth and the beer. Let this simmer and thicken.
Now add the milk, cream cheese, salsa, and shredded cheese. Allow the cheese to melt and the soup to thicken and become creamier.
This balances the heat and makes the yummiest soup!
How to layer
I layer as follows: shredded sharp cheddar cheese, cilantro, and sliced avocados. Then sprinkle on plenty of fresh scallions.
And no bowl is complete without beer bread or chips for scooping. Both are great additions!
Looking for other game day ideas? Here are a few ideas:
Healthy Slow Cooker Turkey and White Bean Chili
Healthy Slow Cooker Chipotle Bean Chili
One Skillet Saucy Chicken Tortilla Enchilada Rice Bake
Healthy Chipotle Chicken Sweet Potato Skins
Slow Cooker Chipotle Chicken Tortilla Soup with Salty Lime Chips
Crockpot Chipotle Queso Chicken Chili
Lastly, if you make this Spicy Chili Beer Cheese Soup, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. If you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Spicy Chili Beer Cheese Soup
Servings: 6
Calories Per Serving: 470 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 1 pound lean ground beef, chicken, or turkey
- 1 yellow onion, chopped
- 1 poblano pepper, chopped
- 3-4 tablespoons taco seasoning
- 1/4 cup all purpose flour
- salt and black pepper
- 2-4 cups broth
- 1 can/bottle beer (or additional broth)
- 2 cups whole milk
- 2 cups chunky red salsa
- 2 ounces cream cheese, melted
- 1-2 cups shredded Mexican cheese blend (cheddar, montery jack, pepper jack)
- 1/2 cup fresh cilantro, chopped
- avocado and scallions, for serving
Instructions
- 1. In a large dutch oven set over medium-high heat, brown the meat and onions all over, breaking up the meat as you go, about 5 minutes.2. Add the poblanos, taco seasoning, salt, and pepper. Cook for 5 minutes, until fragrant. Stir in the flour and cook for another minute. Pour over 2 cups of broth, add the beer or additional broth, and bring to a simmer. Simmer for 10 minutes until the soup thickens a bit. 3. Pour over the milk. Add the cream cheese, the salsa, and the shredded cheese. Stir to melt, 5 minutes. If the soup is too thick, add broth to thin. 4. Ladle the soup into bowls. Top as desired with cilantro, avocado, and scallions. You can sprinkle over some extra cheese too! Eat and enjoy!
This post was originally published on February 3, 2025
I made a vegetarian version of this, with tofu crumbles (baked in the oven and tossed in at the end) plus a can of mixed beans for more protein and fiber. It was delicious and easy. Even fooled my meat-eating spouse. Will definitely make again.
Hey Kate,
Wonderful! Thank you for trying this recipe and your comment, so glad to hear it turned out well for you! XxT
Could this recipe be made in a slow cooker? Any suggestions on how to alter the recipe for that? Thanks!
Hey Maddie,
I’ve never tested that with this recipe, but you could certainly give it a try! Let me know if you try this recipe! xT
Hi Tieghan!! Could you help with a recommendation for a brand/style of beer to make this with? I don’t drink beer but I know they vary wildly in flavor/bitterness so I would love to know which beer you used! Thank you in advance
Hey Lauren,
I would just use something mild like a Modelo for this recipe. Please let me know if you give it a try! xT
This recipe rocks not sure what Kathy did wrong. Id prefer to eat this over a normal chili any day. I also added black beans and it was fantastic, thanks!
Hey Derek,
Happy Sunday! So glad to hear this recipe turned out well for you, thanks a lot for giving it a try! xx
We loved this! I used 1 cup of 2% and 1 cup of blended fat free cottage cheese in place of the whole milk and cream cheese because I already had those, and it worked well!
Hey Lindsay,
Happy Sunday! So glad to hear this recipe turned out well for you, thanks a lot for giving it a try! xx
I’m a huge fan of half baked harvest recipes. This was not my favorite.
Hey Kathleen,
Thanks so much for making this recipe, so sorry to hear it was not a fave! Have a nice weekend! xxT
This soup is delicious, and just perfect for a dreary February day! Adding the avocado and the cilantro just before serving was a flavor bonus.
Hey Nancy,
Wonderful! Thank you so much for trying this recipe and your feedback, so glad to hear it turned out well for you! xx
Je vais la testé en version végan, sans viande et avec fromage maison !
Car j’avoue elle m’a fait de l’œil, très belle version, que je vais m’être à la notre …
Je t’envoie une photo, quand c’est fait ! Merci Le pain est génial aussi ***
Hi Bosha,
Merci beaucoup, j’espère que vous aimerez cette recette !
I am making this tomorrow. What do you think about adding a can of black beans in it?
Hey Julie,
I think that sounds like a great idea! Please let me know how this recipe turns out for you, I hope you love it! xT
What can you use instead of Dutch oven, how do you tweak the recipe instructions? I can’t wait to try it!
Hey Gretchen,
Any large soup pot will work here:) I hope you love this recipe, please let me know if you have any other questions! xT
Made this soup for dinner last night. The flavor was great!
We will make it again I’m sure.
Hey Judy,
Happy Monday! So glad to hear this recipe was a hit, I appreciate you making it and your comment! xx
Great recipe; made it on SuperBowl Sunday 2025. Delish!!
Hey Suzanne,
Happy Sunday! Thanks a bunch for trying this recipe and your feedback, love to hear it was a hit! XxT
Hi! How do you prevent dairy products like milk in this recipe to not curdle when you add it to the pot?
Hi Dawn,
I have never had this issue with this recipe. I always find that having my dairy products at room temp when adding to a recipe works well. I hope this helps! xx
Hi I just made the soup for lunch today! It was absolutely delicious. As I made it, I realized that probably next time I would substitute the beer for chicken broth. It did have a beer taste as it was cooking, but it did cook off. Its a hearty soup with a gravy-like base. The salsa and poblanos gave it a good amount of heat which we loved.I will make it again.
Hey Lori,
Happy Wednesday! Thank you so much for trying this soup and sharing your feedback. I’m so glad it turned out well for you! xT
This was delicious, although contrary to the directions and other comments, we didn’t find the soup thick at all, in fact it was almost a bit too liquid-y, with 2 cups of broth, 2 cups of milk, a bottle of beer and two cups of salsa. In any case, we loved it, and I’m sure I’ll be making it again!
Hi Helen,
I appreciate you trying this soup and your comment. So glad to hear that it was enjoyed! Have a great evening! xT