In a pan over medium heat, cook the bacon until it's crispy. Remove the bacon from the pan and place on a paper towel lined plate to remove the grease on the bacon. KEEP the grease in the pan.
Still over medium heat, cook the yellow onion, jalapeño peppers, celery, and minced garlic in the bacon grease until the onions become translucent (5 to 7 minutes). Stir often.
Add the butter to the pan and continue to stir often until the butter is completely melted.
Transfer the mixture from the pan to a soup pot, then add the flour and stir until it's evenly spread among the vegetables, approximately 1 minute.
Add in the chicken broth. Stir the mix to combine, then lower the heat to medium-low and allow the mixture to simmer for 10 minutes while stirring often.
Add the beer to the pot, and continue simmering for an additional 10 minutes.
Add in the heavy cream, Dijon mustard, and Worcestershire sauce. Stir to combine.
Crumble the bacon, then add the bacon and Mexican cheese blend to the pot. Continue stirring until the cheese is completely melted into the soup.
Add the cayenne pepper powder, as well as salt and pepper (to taste). Stir to combine.
Remove from heat and serve with croutons or bread (optional).
Video
Notes
If the beer flavor is too heavy, cut the flavor by adding a teaspoon of brown sugar. This will temper the flavor.