Southwestern Brewed Cheddar Chile

2 tsp olive oil
1 onion, diced
2 garlic cloves, grated
1 cup pale beer (amber or lager)
1 1/2 cups milk, divided
2 Tbsp cornstarch
1 3/4 cups sharp Cheddar cheese, shredded
10 oz can diced tomatoes with green chilies
2 Tbsp lime juice
1 tsp salt
1 tsp chili powder
1/4 cup green onions, chopped
2 Tbsp fresh cilantro, chopped 

In a large soup pot over medium heat, add the oil and onion and cook until just getting transparent, then add the garlic and continue cooking until onion is soft and garlic is fragrant.  Add the beer to the pot and cook, stirring until beer is hot and liquid is slightly reduced. Turn heat down to medium-low and whisk in 1 cup of the milk.

In a small bowl, put the remaining 1/2 cup milk and all the cornstarch and stir together with a fork until the cornstarch dissolves. Slowly add this to the pot with the hot milk, whisking quickly and cooking until the milk bubbles again and starts to thicken. Turn the heat down to low, add the cheese, continue heating on low and stirring until the cheese is melted. Now add the tomatoes, lime juice, salt, and chili powder and simmer slowly until completely heated through, about 15 minutes - stir frequently. Serve in bowls and top with chopped green onions and cilantro.