Southwestern Cream of Chicken Soup

1.Melt butter in a large pot. Stir in bell pepper, poblano, onion, and garlic. Cook vegetables about 5 minutes.

2.Whisk in chili powder, cumin, coriander, and 3 tablespoons flour; cook 1 minute.

3.Whisk in milk, beer, and broth until smooth. Bring mixture to a simmer, stirring often, until thickened, about 15 minutes.

4.Combine cheese with remaining 3 tablespoons flour in a resealable plastic bag; toss to coat. Stir cheese into soup a handful at a time, stirring to melt completely before adding the next handful.

5.Add chicken and rice to heat, 3 minutes. Garnish each serving of soup with cilantro and lime slices.