Indulge in the creamy and spicy goodness of this Spicy Jalapeño Popper Soup served with crispy Grilled Cheese Dippers. A perfect comfort food combination for any day!
Author:Bennett
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Yield:4 servings 1x
Category:Soup, Appetizer
Method:Stovetop, Oven
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
Soup:
2 tablespoons butter
1 medium onion, diced
4 cloves garlic, minced
4 cups chicken broth
2 cups whole milk or heavy cream
8 oz cream cheese, softened
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
4–5 jalapeños, chopped (seeds and membranes removed for mild heat)
1/2 cup cooked, diced chicken or a suitable protein
Salt and pepper, to taste
Grilled Cheese Dippers:
4 slices of bread (your choice of white, whole wheat, or sourdough)
4 tablespoons butter, softened
1 1/2 cups shredded cheddar cheese
Fresh cilantro or green onions
Instructions
Soup: In a large pot, melt butter over medium heat. Add diced onion and minced garlic, cooking for 3-4 minutes until the onions are soft and translucent.
Pour in the chicken broth and milk (or heavy cream). Stir and bring to a simmer, cooking for 5-7 minutes.
Gradually add the shredded cheddar and Monterey Jack cheeses, stirring constantly until melted and the soup becomes creamy.
Add the chopped jalapeños and cooked chicken (or your preferred protein). Stir to combine, then adjust seasoning with salt and pepper. Add extra jalapeños or hot sauce for more heat.
Grilled Cheese Dippers: Butter one side of each slice of bread. Place two slices of bread (buttered side down) in a skillet over medium heat. Top with shredded cheese, then place another slice of bread on top (buttered side up). Cook until golden brown on both sides, flipping halfway through. Cut into strips or triangles for dipping.
Ladle the soup into bowls, garnish with fresh cilantro or green onions if desired, and serve with grilled cheese dippers on the side.