Big Game Spicy Beer Cheese Soup

Challena 1

"This is an intensely cheesy, spicy rich beer soup that will be a TOUCHDOWN in your home and gone by the end of the game. Serve with popcorn or hunks of sourdough bread for dipping."
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1 h 10 m servings 428 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 428 kcal
  • 21%
  • Fat:
  • 29.2 g
  • 45%
  • Carbs:
  • 16.3g
  • 5%
  • Protein:
  • 18.6 g
  • 37%
  • Cholesterol:
  • 82 mg
  • 27%
  • Sodium:
  • 1655 mg
  • 66%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Melt the butter with olive oil in a large soup pot or Dutch oven over medium heat.
  2. Cook and stir the celery, carrots, and garlic until soft, about 8 minutes.
  3. Pour in the chicken stock, beer, Worcestershire sauce, hot pepper sauce, white pepper, mustard powder, onion powder, garlic powder, and cayenne pepper; whisk to combine.
  4. Blend the mixture with a hand blender until smooth. Bring to a boil, reduce heat to low, and simmer 15 minutes.
  5. Stir in the cream of chicken soup and the Cheddar cheese soup; bring soup back to a simmer.
  6. Stir in the processed cheese and allow to melt. When it has melted, slowly mix in the pepperjack and sharp Cheddar cheeses, a little at a time, allowing each addition to melt into the soup before adding the next.
  7. Simmer the soup over low heat until the cheese has completely melted and the flavors have blended, 15 to 20 more minutes.


  • Cook's Note:
  • Do not use dark ale as it will make your soup bitter. Also, this is a good basic cheese soup and can be modified easily. Instead of beer, substitute with additional 32 oz. chicken stock. You could add potatoes, bacon and chives for Baked Potato Soup; or broccoli for Broccoli Cheese Soup.



I halved the recipe to six servings and the only change I made was to add in two medium cooked shredded chicken breast. I cooked the breast in a pressure cooker and used that broth for the soup....

Amazing!! Made a lot more than I anticipated but it is absolutely delicious. Love the spicy kick to it!!

Spicy! It came out a lot more spicy than I thought it would. I wish I would have added some meat or veggies to it because it was rather plain. I served it with bread to dip and that was a lot...

OMG, this soup is good! I did half the cayenne and white pepper to make sure my kids could eat it. Glad I did, because it was still plenty spicy. The dipping bread was a must! Later when I a...

Delicious with a bit of kick! I did not make any adjustments to this recipe and we really enjoyed it. To change it slightly, next time I will add some broccoli and cooked chicken.