Spicy Jalapeño Popper Soup with Grilled Cheese Dippers brings all the irresistible flavors of a classic jalapeño popper into a rich, creamy soup format. Served alongside crispy, cheesy grilled cheese dippers, this comforting meal is perfect for chilly evenings or whenever you crave a spicy, cheesy indulgence.
Why You’ll Love This Recipe
This soup captures the spicy, tangy, and cheesy essence of jalapeño poppers in a cozy, satisfying bowl. Paired with buttery grilled cheese dippers, it offers the perfect balance of heat and creaminess. It is easy to prepare, customizable to your preferred spice level, and makes a hearty, crowd-pleasing meal.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, minced
4 cups chicken or vegetable broth
2 cups cream cheese, softened
1 cup shredded cheddar cheese
1 cup diced jalapeños (fresh or pickled)
1 teaspoon smoked paprika
Optional for garnish:
Crumbled tortilla chips
Extra shredded cheese
Sliced jalapeños
Fresh cilantro
For Grilled Cheese Dippers:
4 slices of bread
2 tablespoons butter, softened
1 cup shredded cheddar or pepper jack cheese
Directions
In a large pot, heat the olive oil over medium heat.
Add the diced onion and cook until translucent, about 5 minutes. Add minced garlic and sauté for 1 more minute until fragrant.
Stir in the diced jalapeños and smoked paprika. Cook for another 2 minutes to enhance the flavor.
Pour the chicken or vegetable broth into the pot. Bring the soup to a gentle boil, then reduce the heat and simmer for about 10 minutes.
Lower the heat to low. Add the softened cream cheese in chunks, stirring constantly until it melts completely and the soup becomes smooth.
Stir in the shredded cheddar cheese until fully melted and blended into the soup.
For a smoother texture, use an immersion blender to partially blend the soup, leaving some chunks for texture if desired.
Prepare Grilled Cheese Dippers: 8. Butter one side of each bread slice. 9. Place shredded cheese between two slices, keeping the buttered sides outward. 10. Grill on a skillet over medium heat until golden brown and crispy on both sides. 11. Slice each sandwich into strips to create dippers.
Serve: 12. Ladle the hot soup into bowls. 13. Garnish with crumbled tortilla chips, extra cheese, sliced jalapeños, or fresh cilantro as desired. 14. Serve the soup with the warm grilled cheese dippers on the side.
Servings and Timing
Servings: 4
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Calories: Approximately 550 kcal per serving
Variations
Extra Spicy: Use fresh jalapeños with seeds or add a dash of cayenne pepper.
Mild Version: Substitute half the jalapeños with diced green bell peppers.
Meaty Twist: Stir in cooked, crumbled bacon or shredded rotisserie chicken for added protein.
Different Cheeses: Experiment with pepper jack, Monterey Jack, or gouda for a different flavor.
Vegetarian: Use vegetable broth and omit any meat-based additions.
Storage/Reheating
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
To reheat, warm the soup gently over low heat on the stovetop, stirring occasionally.
Avoid boiling to maintain the creamy texture. The grilled cheese dippers are best made fresh but can be reheated briefly in a skillet to restore crispness.
FAQs
Can I use canned jalapeños instead of fresh?
Yes, canned or pickled jalapeños work well and add a slight tang.
How can I make the soup less spicy?
Use fewer jalapeños and remove all seeds and membranes.
Can I freeze this soup?
It is not recommended, as soups with cream cheese may separate when thawed.
What type of bread works best for the grilled cheese dippers?
A sturdy bread like sourdough, white sandwich bread, or brioche holds up well.
Can I make the soup in advance?
Yes, it can be made a day ahead and gently reheated before serving.
How do I thicken the soup if it is too thin?
Let it simmer uncovered for a few extra minutes or stir in a little more cream cheese.
What can I use if I do not have an immersion blender?
Carefully transfer part of the soup to a blender, blend until smooth, and return it to the pot.
Are there dairy-free alternatives for the cheeses?
Yes, use dairy-free cream cheese and cheddar substitutes available in most stores.
Can I add bacon to the soup?
Absolutely, crumbled crispy bacon makes an excellent addition.
How do I store leftover grilled cheese dippers?
Store in an airtight container in the refrigerator for up to 2 days and reheat in a skillet.
Conclusion
Spicy Jalapeño Popper Soup with Grilled Cheese Dippers is a flavorful, comforting dish that brings bold, spicy, and creamy elements together in a delightful way. Whether you are serving it as a cozy dinner or a fun party appetizer, this soup and dipper combination promises to be both comforting and exciting, offering the perfect blend of heat and heartiness.
Spicy Jalapeño Popper Soup with Grilled Cheese Dippers
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4-6 servings
- Category: Dinner, Soup, Comfort Food
- Method: Baking
- Cuisine: American
Description
Warm up with this Spicy Jalapeño Popper Soup with Grilled Cheese Dippers! Creamy, cheesy, and packed with a kick of jalapeños, this cozy soup pairs perfectly with crispy, melty grilled cheese strips for dipping.
Ingredients
For the Soup:
-
1 tablespoon olive oil
-
1 medium onion, diced
-
3 cloves garlic, minced
-
4 cups chicken or vegetable broth
-
2 cups cream cheese, softened
-
1 cup shredded cheddar cheese
-
1 cup diced jalapeños (fresh or pickled)
-
1 teaspoon smoked paprika
Optional Garnishes:
-
Crumbled tortilla chips
-
Extra shredded cheese
-
Sliced jalapeños
-
Fresh cilantro
For the Grilled Cheese Dippers:
-
4 slices of bread
-
2 tablespoons butter, softened
-
1 cup shredded cheddar or pepper jack cheese
Instructions
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In a large pot, heat olive oil over medium heat.
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Add diced onion and cook until translucent, about 5 minutes.
-
Add minced garlic and sauté for 1 minute until fragrant.
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Stir in diced jalapeños and smoked paprika; cook for another 2 minutes.
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Pour in chicken or vegetable broth, bring to a gentle boil, then simmer for 10 minutes.
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Reduce heat to low and add chunks of softened cream cheese, stirring until fully melted and smooth.
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Stir in shredded cheddar cheese until melted and creamy.
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For a smoother texture, optionally use an immersion blender to partially blend the soup.
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For grilled cheese dippers: butter one side of each bread slice. Place shredded cheese between two slices (buttered sides out). Grill in a skillet over medium heat until golden brown and crispy, then slice into strips.
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Notes
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For extra spice, add a pinch of cayenne or use hot pickled jalapeños.
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If the soup is too thick, thin it with a bit more broth or milk.
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Swap in bacon bits for an even more classic jalapeño popper flavor.
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