Heat a small skillet over medium heat. Add the chorizo and cook, tossing occasionally, until cooked through, about 8 minutes. Set aside.
Melt the butter in a stockpot over medium heat, then add the flour and cook, stirring constantly, until the roux is blonde in color, about 4 minutes. Add the onions, jalapenos and garlic and cook, stirring, until the onions are translucent, about 3 minutes. Add the half-and-half and bring to a simmer. Add the beer and return to a simmer. Add the cheese a little at a time, stirring to incorporate fully before adding more. Stir in the chorizo. Taste the soup to determine if salt is needed and season accordingly. Divide the soup among serving bowls and garnish with cilantro.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Taceaux Loceaux, New Orleans, LA