Beer Cheese Soup with Keystone Chicken
We've got just the solution for when you want a more robust cheese soup ... add Keystone Chicken! Our recipe is so thick and creamy, it's also perfect for dipping soft pretzels or veggies. And if you have any leftovers (that'll be hard to believe), you can freeze for up to 3 months.
- 1 can (28 oz) Keystone Chicken, drained
- 1 can (27 oz) Keystone Chicken broth
- 5 slices thick cut bacon
- 5 Tbsp. butter
- 2 tsp. garlic, minced
- 1 jalapeño, diced
- 1 tsp. black pepper
- 8 oz beer
- 1 cup half-and-half
- 16 oz mild cheddar cheese, shredded
- 1/4 cup all-purpose flour
- Warm an 8-quart pot over medium-high heat. Cut bacon into small pieces and add into the pot. Cook bacon until it's crisp, stirring occasionally.
- Add Keystone Chicken into bacon grease to warm. Stir occasionally until chicken is completely warmed throughout.
- Remove chicken and bacon from the pot and set aside.
- Add butter into the pot and slowly melt over low heat. Add garlic, jalapeño and pepper and stir - about 2 minutes. Whisk in flour. Allow to cook for 1 minute, whisking frequently.
- Add beer and whisk to combine and cook for 2 minutes. Add Keystone chicken broth and half-and-half and whisk to combine.
- Slowly add the cheese, add a little at a time whisking until it is incorporated. Stir until you have a smooth mixture. Return chicken and bacon back to the pot. Stir to combine.
- Allow to simmer until ready to serve, stirring occasionally.