Spicy Jalapeño Popper Soup with Grilled Cheese Dippers
A warm, spicy, and creamy soup that pairs perfectly with grilled cheese dippers, making for a delightful meal on cold nights.
Ingredients
For the soup
- 4 pieces jalapeños, chopped Remove seeds for less heat.
- 1 piece onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth Can substitute with vegetable broth for a vegetarian version.
- 1 cup cream cheese Use full-fat for a richer texture.
- 1 cup shredded cheddar cheese Grate your own for better melting.
- 1 cup milk Full-fat preferred for creaminess.
- 1 teaspoon cumin
- Salt and pepper to taste
For the grilled cheese
- 8 slices bread
- 4 slices cheddar cheese for grilling
- Butter as needed for grilling Butter one side of each slice.
Instructions
Preparation
- In a large pot, sauté the chopped jalapeños, onion, and garlic until tender.
- Add the chicken broth and bring to a boil.
- Stir in the cream cheese and shredded cheddar cheese, and mix until melted.
- Add milk and season with cumin, salt, and pepper, heating through.
Grilled Cheese Dippers
- Butter one side of each bread slice, place cheese between two slices, and grill until golden brown.
Serving
- Ladle the soup into bowls and place a grilled cheese dipper on the side.
- Cut the grilled cheese into strips for easy dipping. Add extra shredded cheddar or jalapeños on top for more heat.
Notes
Cool the soup to room temperature before storing in an airtight container in the fridge for up to 3 days. Reheat on the stove over low heat, stirring to blend cheese. Store grilled cheese separately and reheat in a pan or oven to keep it crisp.