Jalapeño Cheddar Beer Soup

Cheddar beer soup is one of the most delicious soups known to man. Seriously. However, sometimes you just need to add a little more spice to your life while maintaining a certain level of comfort. So, when a friend asked me to create a version of this delicious soup that included jalapeños, I was happy to oblige. This updated version is sure to warm the soul and the palate!

Jalapeño Cheddar Beer Soup

Jalapeno Cheddar Beer Soup


  • 1/2 stick of butter
  • 1 yellow onion, diced
  • 2 celery stalks, diced
  • 2 carrots, diced
  • 2 cloves garlic, diced
  • 2 jalapeño peppers, diced
  • 1/4 cup of flour
  • 2 cups chicken broth
  • 2 cups milk
  • 1 – 12 oz. bottle of beer (I used Shiner Bock)
  • 1 tsp. dry mustard
  • 1 Tbsp. Worcestershire sauce
  • 4 cups shredded cheddar cheese
  • 6 slices black pepper bacon (I used H-E-B’s Mesquite Smoked Black Pepper Bacon), cooked until crispy
  • Salt and pepper to taste


In a large pot, melt the butter. When the butter is melted, add the yellow onion, celery, carrots, garlic, and jalaeño peppers. Cook for 5 minutes, stirring occasionally. When the vegetables have softened, stir in the flour and cook for an additional 5 minutes, stirring occasionally. Stir in the chicken broth, milk, and beer. Heat while stirring for another 5 minutes or until heated through. Do not boil or you will have a mess on your hands. Add the dry mustard, Worcestershire sauce, and cheddar cheese. Stir and heat through until the cheese has completely melted. Add salt and pepper to taste. To serve, ladle the soup into a soup bowl and crumble the bacon on top. Serves 6.

Note: While I do mention specific brands in this post, Three Peas and a Goat is in no way affiliated with these brands nor do we receive any compensation by mentioning these brands. 

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