Spicy Jalapeño Popper Soup with Grilled Cheese Dippers

Bytatsyfun

Ingredients

For the Soup:

  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 4-6 jalapeños, diced (adjust based on heat preference)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • 1/4 teaspoon cayenne pepper (optional for extra heat)
  • 4 cups chicken or vegetable broth
  • 2 cups heavy cream or half-and-half
  • 8 ounces cream cheese, softened
  • 2 cups shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1/2 teaspoon salt (to taste)
  • 1/4 teaspoon black pepper
  • 2 tablespoons cornstarch mixed with 2 tablespoons water (optional, for thickening)

For the Grilled Cheese Dippers:

  • 8 slices of bread (sourdough or your choice)
  • 4 tablespoons butter, softened
  • 1 1/2 cups shredded cheddar cheese
  • 1/2 cup shredded mozzarella cheese

Instructions

Make the Soup:

  1. Heat butter and olive oil in a large pot over medium heat. Sauté the onions until translucent, about 5 minutes.
  2. Add garlic and jalapeños, cooking until fragrant, about 2 minutes.
  3. Stir in smoked paprika, cumin, and cayenne pepper. Cook for 1 minute to toast the spices.
  4. Pour in the chicken or vegetable broth and bring to a simmer.
  5. Reduce heat to low and stir in cream cheese until fully melted.
  6. Slowly add heavy cream while stirring. Gradually mix in shredded cheddar and Monterey Jack cheeses until smooth.
  7. Season with salt and black pepper. If you prefer a thicker soup, stir in the cornstarch slurry and cook for 2-3 more minutes.
  8. Remove from heat and set aside.

Make the Grilled Cheese Dippers:

  1. Preheat a skillet or griddle over medium heat.
  2. Butter one side of each bread slice. Place 4 slices, buttered side down, on the skillet.
  3. Sprinkle an even layer of cheddar and mozzarella cheeses on top, then cover with remaining bread slices, buttered side up.
  4. Grill each sandwich until golden brown and cheese is melted, about 3-4 minutes per side.
  5. Remove from skillet and slice into strips for dipping.

Serve:

  • Ladle the soup into bowls and garnish with extra shredded cheese, sliced jalapeños, or crispy bacon bits if desired.
  • Serve with grilled cheese dippers on the side for the perfect comforting combo.

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