Ingredients
- 6 cups chicken broth
- 3/4 teaspoon thyme
- 2 bay leaves
- 1 1/3 lb. Velveeta cheese cut into small chunks
- 1 large red bell pepper diced
- 2 tablespoons butter
- 2 tablespoons flour
- 1/2 teaspoon cayenne more or less to taste
- 3/4 teaspoon smoked paprika
- 1 1/2 teaspoons Tabasco more or less to taste
- 1 12 oz. can/bottle Newcastle Brown Ale beer
Servings:
Instructions
- Bring the chicken broth, thyme and bay leaves to boil in large stock pot.
- 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.
- Simmer for 1-2 minutes to cook out the alcohol.
- Stir in paprika, cayenne and Tabasco.
- Add Velveeta in batches, stirring to melt the cheese.
- Simmer for 10-15 minutes and serve.
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