Ingredients

• 2 tablespoons extra virgin olive oil
• 3 tablespoons butter
• 1 medium shallot, diced
• 1 jalapeño, seeded and diced
• 1 poblano pepper, diced
• 1 red bell pepper, diced
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 2 cups low sodium veggie or chicken broth
• 1 12 ounce beer
• 1 1/2 teaspoons smoked paprika
• 1 tablespoon fresh thyme leaves, plus more for serving
• 2 1/2 cups shredded sharp cheddar cheese, plus more for serving
• 1 1/2 cups shredded smoked gouda cheese
• ▢kosher salt and black pepper

Chili Spiced Chex Party Mix

• 4 tablespoons salted butter, melted
• 1 1/2 teaspoons chili powder
• 1 teaspoon chipotle chili powder
• 2 cups mixed Rice and Corn Chex
• kosher salt

Instructions

1. Heat the olive oil and butter in a large pot over medium heat. When the oil shimmers, add the shallot, jalapeño, poblano pepper, and bell pepper, and cook 5 minutes, until fragrant. Stir in the flour and cook until golden, about 2 minutes, then gradually whisk in the milk until smooth. Add the broth, beer, paprika, thyme, and a large pinch each of salt and pepper. Bring to a simmer, reduce the heat to medium and cook, uncovered, until thickened slightly, about 10 minutes.

2. Stir in the cheese until melted and creamy. Taste and adjust seasonings as desired. 

3. To make the Chex Party Mix. Preheat the oven to 300 degrees. 

4. On a rimmed baking sheet lined with parchment paper, combine the Chex, butter, chili powder, chipotle chili powder, and a pinch of salt. Transfer to the oven and bake 20 minutes, toss and bake another 20 minutes, or until the Chex is toasted. 

5. To serve, ladle the soup into bowls and top with the chili spiced Chex Party Mix and fresh thyme. Enjoy

Recipe