Categories: Soups

Ingredients

• 6 cups chicken broth
• 3/4 tsp. thyme
• 2 bay leaves
• 1 1/3 lb. Velveeta cheese, cut into small chunks
• 1 large red bell pepper, diced
• 2 Tbsp. butter
• 2 Tbsp. flour
• 1/2 tsp. cayenne, more or less to taste
• 3/4 tsp. smoked paprika
• 1 1/2 tsp. Tabasco, more or less to taste
• 1 12oz. New Ale Beer

Directions

1. Bring the chicken broth, thyme and bay leaves to boil in large stock pot.
2. Saute the red bell in butter until tender- about 4 minutes. Add the bell pepper mixture to the boiling chicken broth. Stir until incorporated. Remove bay leaves and puree with immersion blender, or in batches if using a food processor. Add beer. Watch the pot once the beer is added, it can boil over easily.
3. Simmer for 1-2 minutes to cook out the alcohol. Stir in paprika, cayenne and Tabasco. Add Velveeta cheese in batches, stirring to melt the cheese. Simmer for 10-15m minutes and serve.

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