Description
This Spicy Jalapeño Popper Soup with Grilled Cheese Dippers brings all the flavors of a classic jalapeño popper into a creamy, comforting soup! The soup is rich, creamy, and spicy, with a perfect balance of heat from the jalapeños and a tangy cream cheese base. Served with crispy, gooey grilled cheese dippers for the ultimate comfort food experience! This soup is ideal for cozy nights or when you’re craving something indulgent.
Ingredients
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For the Jalapeño Popper Soup:
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2 tablespoons butter
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1 medium onion, chopped
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4 cloves garlic, minced
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4–5 fresh jalapeños, seeded and chopped (adjust based on desired spice level)
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1/4 cup flour (for thickening)
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4 cups chicken broth (or vegetable broth for a vegetarian version)
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1 cup whole milk (or heavy cream for a richer soup)
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8 oz cream cheese, softened
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1 1/2 cups shredded cheddar cheese
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1 cup shredded mozzarella cheese
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1 teaspoon smoked paprika
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1/2 teaspoon cumin
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Salt and pepper to taste
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Optional: Fresh cilantro or green onions for garnish
For the Grilled Cheese Dippers:
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4 slices of bread (your choice of white, whole wheat, or sourdough)
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4 tablespoons butter (softened)
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1 cup shredded cheddar cheese
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1/2 cup shredded mozzarella cheese
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Optional: A pinch of garlic powder or onion powder for extra flavor
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Instructions
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Make the Jalapeño Popper Soup:
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In a large pot, melt the butter over medium heat.
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Add the chopped onion and sauté for 4-5 minutes, until soft and translucent.
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Add the minced garlic and chopped jalapeños. Sauté for another 2-3 minutes until fragrant.
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Sprinkle in the flour and stir for 1 minute to make a roux.
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Gradually add the chicken broth while stirring to prevent lumps, then bring the soup to a simmer.
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Stir in the milk (or cream), then add the cream cheese, shredded cheddar, and shredded mozzarella cheese.
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Stir continuously until the cheeses melt and the soup becomes creamy and smooth.
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Season with smoked paprika, cumin, salt, and pepper to taste.
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Continue to cook for another 5-10 minutes, stirring occasionally, to thicken the soup to your desired consistency.
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If the soup becomes too thick, add a little extra milk or chicken broth to adjust the consistency.
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Prepare the Grilled Cheese Dippers:
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Heat a skillet or griddle over medium heat.
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Butter one side of each slice of bread.
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Place a generous amount of cheddar and mozzarella cheese between two slices of bread, buttered sides facing out.
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Grill the sandwiches for 3-4 minutes per side, or until golden brown and crispy, and the cheese is melted inside.
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Once grilled, remove from heat and cut into smaller, bite-sized strips for dipping.
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Serve:
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Ladle the spicy jalapeño popper soup into bowls.
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Garnish with fresh cilantro or green onions if desired.
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Serve the grilled cheese dippers alongside the soup for dipping.
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Notes
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For a milder version, reduce the number of jalapeños or omit the seeds.
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For extra spice, you can add a few dashes of hot sauce or cayenne pepper to the soup.
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Feel free to use different types of cheese in the soup or grilled cheese dippers—pepper jack cheese adds a great spicy flavor.
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To make the soup vegetarian, use vegetable broth and leave out the chicken.
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The soup can be stored in the refrigerator for up to 3 days and can also be frozen for later use.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl of soup + 1 grilled cheese dipper
- Calories: 560
- Sugar: 7g
- Sodium: 900mg
- Fat: 36
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 19g
- Cholesterol: 85mg