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

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Instructions

In a large pot, heat olive oil over medium heat.
Add diced onion and cook until translucent, about 5 minutes.
Add minced garlic and sauté for 1 minute until fragrant.
Stir in diced jalapeños and smoked paprika; cook for another 2 minutes.
Pour in chicken or vegetable broth, bring to a gentle boil, then simmer for 10 minutes.
Reduce heat to low and add chunks of softened cream cheese, stirring until fully melted and smooth.
Stir in shredded cheddar cheese until melted and creamy.
For a smoother texture, optionally use an immersion blender to partially blend the soup.
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.

Notes

For extra spice, add a pinch of cayenne or use hot pickled jalapeños.
If the soup is too thick, thin it with a bit more broth or milk.
Swap in bacon bits for an even more classic jalapeño popper flavor.