Spicy Jalapeño Popper Soup with Grilled Cheese Dippers

A creamy and spicy soup paired with crispy grilled cheese dippers, perfect for chilly evenings and gatherings.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 4 servings

Course: Appetizer, Snack, Soup

Cuisine: American, Tex-Mex

Calories: 450

Ingredients Method Notes

Ingredients

For the Soup

2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
4 cups chicken or vegetable broth
2 large jalapeños, seeded and chopped
1 cup cream cheese, softened
1 cup shredded cheddar cheese
1 cup milk
to taste Salt and pepper

For the Dippers

6 slices bread (your choice)
1.5 cups shredded mozzarella cheese
to taste Butter, for grilling

Method

Preparation

Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until it’s translucent, about 5 minutes.
Stir in the minced garlic and chopped jalapeños; cook for another 2-3 minutes until fragrant.
Pour in the broth and bring the mixture to a simmer. Allow it to cook for about 10 minutes.
Reduce the heat and add the cream cheese, stirring until it’s melted and fully incorporated.
Slowly add the milk and shredded cheddar cheese, stirring until the cheese is melted and the soup is creamy. Season with salt and pepper to taste.

Cooking the Dippers

For the grilled cheese dippers, heat a pan over medium heat. Butter one side of each slice of bread and place them butter-side down on the skillet.
Top three slices with mozzarella cheese and cover with the remaining slices, butter-side up. Grill until golden brown on both sides and the cheese has melted, about 3-4 minutes per side.
Cut the grilled cheese into strips.

Serving

Serve hot with a bowl of Spicy Jalapeño Popper Soup for dipping.

Notes

Serve in deep bowls and garnish with extra cheese, sliced jalapeños, and fresh cilantro for presentation. For storage, cool and transfer leftovers to airtight containers; refrigerate for 3-4 days or freeze for 2-3 months.