Smoky Chipotle Beer Cheese Soup

Smoky Chipotle Beer Cheese Soup



    • Sourdough bread cut into 1/2-inch pieces
    • 1/4 cup Acala Farms Pure Cottonseed Oil
    • 1/4 cup uncooked applewood smoke bacon, diced
    • 1/2 yellow onion, diced
    • 1/2 cup green pepper, diced
    • 5 Tbsp butter
    • 6 Tbsp flour
    • 4 cups chicken stock
    • 11 oz light beer
    • 1 cup heavy cream
    • 1 bay leaf
    • Salt and pepper, to taste
    • 1/2 tsp mustard powder
    • 3/4 cup (6 oz) cheddar cheese, grated
    • 1/4 cup parmesan cheese
    • 1 Tbsp Acala Farms Smoky Chipotle Cottonseed Oil



  1. Preheat oven to 350°F.
  2. Toss cubed sourdough bread with Acala Farms Pure Cottonseed Oil. Spread evenly on a cookie sheet and bake for 12-15 minutes, or until golden brown. 
  3. Combine beer, chicken stock and heavy cream in a sauce pot and bring to a simmer. Remove from heat and set aside.
  4. Melt butter in a large sauce pot and add bacon, onion and green pepper. Sauté until bacon is cooked and onion and pepper are tender.
  5. Add flour and mustard powder, stir to form a paste.
  6. Add the broth mixture one cup at a time, stirring to a smooth consistency before adding more.
  7. Add bay leaf and season with salt and pepper. Simmer over low heat for 5 minutes.
  8. Whisk in cheddar and parmesan cheeses until melted. Simmer over low heat for an additional 30 minutes.
  9. Serve with a drizzle of Acala Farms Smoky Chipotle Cottonseed Oil and top with croutons.

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