Thick and Hearty Beer Cheese Soup

I enjoyed the creaminess of the Stove Top Chorizo Mac and Cheese I made back in October, so when I decided to make a beer cheese soup again, I decided to go with the evaporated milk way.  Well, it was definitely creamy.  THICK and creamy, trust me.  It was almost too decadent to eat... almost :)  I'd eat more of it right now, though, trust me.

If you are looking for a nice little soup for your Christmas eve dinner, or just any time you need a little warming up, look no further...this is the soup for you!

Thick and Hearty Beer Cheese Soup
Created by Jenn's Food Journey
Printable Recipes 
Ingredients:
2 Tablespoons unsalted butter
2 Tablespoon all purpose flour
1 (12oz) can evaporated milk
1 cup chicken broth
1 cup beer
2 teaspoons Worcestershire
1 teaspoon dry mustard
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper
2 cups sharp cheddar cheese (spend a little money and get really good cheese)
1 cup cooked chicken, cubed

Directions:
In a large saucepan or soup pot, melt the butter over medium heat.  Stir in the flour.  Continue to stir until the flour becomes bubbly.  Slowly whisk in the broth and evaporated milk.  Bring just to a boil and add the beer, Worcestershire, mustard, salt and cayenne.  Let simmer for 15 minutes.  Slowly add the cheese, stirring constantly, until the cheese has melted.  Add the chicken and allow to simmer (do not boil) for another 3-5 minutes, or until the chicken is heated through.  Enjoy!