Spicy Jalapeño Popper Soup with Grilled Cheese Dippers
This creamy soup combines jalapeños and rich cheeses, served with crispy grilled cheese dippers, making it a perfect dish for chilly days.
Ingredients
For the soup
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 jalapeños, diced (seeds removed for less heat)
- 4 cups chicken or vegetable broth
- 2 cups cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 cup milk
- Salt and pepper to taste
For the grilled cheese dippers
- 1 loaf bread (for grilled cheese)
- Butter (for grilling)
- additional slices cheese (for grilled cheese)
Instructions
Preparation
- In a large pot, heat olive oil over medium heat.
- Add the diced onion and minced garlic, and sauté until soft and fragrant.
- Incorporate the diced jalapeños and continue cooking for a few more minutes.
- Pour in the chicken or vegetable broth and bring the mixture to a simmer. Allow it to cook for 10-15 minutes.
- Stir in the softened cream cheese and shredded cheddar cheese until they are melted and well combined.
- Add milk to achieve your desired soup consistency. Season with salt and pepper to taste.
Grilling
- For the grilled cheese dippers, butter one side of the bread slices. Place a slice of cheese between two slices of bread and grill in a pan until golden brown on both sides.
Serving
- Serve the soup hot with grilled cheese dippers on the side.
Notes
Garnish the soup with extra cheese or sliced jalapeños if desired. Store leftovers in an airtight container for up to three days.