In a 4 or 5 quart saucepan, heat oil and butter. Add garlic and onions. Sauté slowly, stirring frequently over low heat for 25-35 minutes, or until onions are very soft and beginning to turn golden. Reduce heat, stir in flour, cumin, the chile peppers and the bell pepper, then cook stirring for 3 minutes longer. Add chicken stock and beer. Cover pan. Bring to a boil, then reduce heat and simmer for 25 minutes. Turn off heat. Stir in lime juice, chopped cilantro and salt. Sprinkle with cheese. Serve hot and pass bowls of fresh crunchy tortilla chips and additional chopped cilantro leaves to go with the soup.
Makes 8 cups
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