Why You’ll Love This Recipe

This recipe is everything you love about a classic jalapeño popper, turned into a rich and creamy soup. It’s comforting, cheesy, and just the right amount of spicy. The addition of grilled cheese dippers makes it even more fun to eat, offering that crispy, melty goodness that perfectly complements the soup’s smooth texture. Plus, it’s quick to make and totally customizable, so you can control the heat and make it your own. Whether you’re serving it for lunch, dinner, or a fun party dish, this soup is sure to be a crowd-pleaser.

Ingredients

For the 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

For the 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

Optional Garnishes:

Fresh cilantro or green onions

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Make the Soup Base

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.

2. Add Broth and Milk

Pour in the chicken broth and milk (or heavy cream) into the pot. Stir and bring the mixture to a simmer, cooking for about 5-7 minutes.

3. Add the Cheeses

Gradually add the shredded cheddar and Monterey Jack cheeses to the pot, stirring constantly until melted and the soup becomes creamy.

4. Stir in Protein and Jalapeños

Add the chopped jalapeños and cooked chicken (or your preferred protein) to the soup. Stir to combine. Taste and adjust the seasoning with salt and pepper as needed. If you want more heat, you can add extra jalapeños or some hot sauce.

5. Make the 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 each slice with shredded cheese, then place another slice of bread on top (buttered side up).

Cook the sandwiches until golden brown on both sides, flipping halfway through. Repeat with remaining slices of bread. Once cooked, cut the grilled cheese sandwiches into strips or triangles for easy dipping.

6. Serve and Garnish

Ladle the hot soup into bowls. Garnish with fresh cilantro or green onions if desired. Serve the warm grilled cheese dippers on the side for dipping.

Servings and Timing

Servings: 4-6
Prep Time: 10 minutes
Cook Time: 20-25 minutes
Total Time: 30-35 minutes

Variations

Control the Heat: For a milder soup, remove the seeds and membranes from the jalapeños. If you love heat, leave them in or add a few dashes of hot sauce.
Add Veggies: Stir in some diced bell peppers, corn, or spinach for extra flavor and texture.
Different Cheeses: Feel free to mix up the cheeses—Gruyère, Pepper Jack, or even cream cheese could be fun alternatives to enhance the flavor.

Storage/Reheating

Storage: Store any leftover soup in an airtight container in the fridge for up to 3 days. The soup can be reheated on the stovetop over low heat.
Freezing: You can freeze the soup (without the cream cheese and shredded cheese) for up to 3 months. Add the cheese when reheating.

Reheating Tips:

Reheat the soup over low heat, stirring frequently to prevent curdling. If the soup thickens too much in the fridge, add a little more milk or chicken broth when reheating to achieve the desired consistency.

FAQs

1. Can I make this soup ahead of time?

Yes, the soup can be made ahead and stored in the fridge for up to 3 days. Just add the cheese right before serving.

2. Can I use pre-cooked chicken?

Yes, to save time, you can use store-bought pre-cooked chicken or shredded rotisserie chicken.

3. How do I make the soup spicier?

You can increase the amount of jalapeños or add some crushed red pepper flakes or hot sauce for an extra kick.

4. Can I use a different type of bread for the grilled cheese dippers?

Yes, you can use any bread you prefer, such as whole wheat, sourdough, or even gluten-free bread for a variation.

5. Can I make this soup vegetarian?

Yes, to make it vegetarian, you can omit the chicken and use vegetable broth instead of chicken broth.

6. Can I freeze the grilled cheese dippers?

Grilled cheese dippers are best served fresh, but you can freeze unbuttered bread slices for later use. Once frozen, reassemble the sandwiches and grill them as needed.

7. How do I store leftover grilled cheese dippers?

Store any leftover grilled cheese dippers in an airtight container in the fridge for up to 2 days. Reheat in a skillet to restore crispiness.

8. Can I use a different cheese for the soup?

Yes, feel free to use other cheeses like Gruyère, Pepper Jack, or even a smoked cheese for added depth of flavor.

9. How can I make the soup thicker?

To thicken the soup, you can add a slurry of cornstarch and water or let it simmer longer to reduce.

10. Can I make this soup without cream cheese?

Yes, if you prefer, you can replace the cream cheese with additional shredded cheese or a bit of sour cream for creaminess.

Conclusion

Spicy Jalapeño Popper Soup with Grilled Cheese Dippers is the perfect dish for anyone who loves creamy, cheesy, and spicy flavors. Whether you’re warming up on a cold night or hosting a gathering, this soup is sure to impress. It’s easy to make, full of comforting flavors, and fun to eat with crispy grilled cheese strips for dipping. Get ready to indulge in this mouthwatering twist on a classic combo!

Spicy Jalapeño Popper Soup with Grilled Cheese Dippers

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Spicy Jalapeño Popper Soup with Grilled Cheese Dippers is the ultimate comfort food with a fiery twist. Creamy, cheesy, and packed with bold jalapeño flavor, this soup is paired with crispy grilled cheese strips for dipping.

Author: Amy
Prep Time: 10 minutes
Cook Time: 20-25 minutes
Total Time: 30-35 minutes
Yield: 4-6 servings
Category: Soup
Method: Stovetop
Cuisine: American

Instructions

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.
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.