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Spicy Jalapeño Popper Soup with Grilled Cheese Dippers

Spicy Jalapeño Popper Soup with Grilled Cheese Dippers Bliss

A comforting bowl of Spicy Jalapeño Popper Soup paired with crispy grilled cheese dippers, perfect for chilly evenings and customizable for any palate.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Soup Ingredients
  • 2 tablespoons Butter Can substitute with olive oil.
  • 1 medium Onion, diced Substitute shallots for milder taste.
  • 4 cloves Garlic, minced Garlic powder can be used if needed.
  • 4 cups Chicken Broth Use vegetable broth for vegetarian version.
  • 2 cups Milk/Heavy Cream Dairy-free alternatives like coconut milk work.
  • 8 oz Cream Cheese, softened Can substitute with additional shredded cheese.
  • 1 cup Shredded Cheddar Cheese A sharper cheddar enhances taste.
  • 1 cup Shredded Monterey Jack Cheese Replace with Pepper Jack for more spice.
  • 4-5 Jalapeños, chopped Seeds removed for mild heat.
  • 1/2 cup Cooked Chicken, diced Omit for vegetarian option.
  • Salt and Pepper To taste.
Dipper Ingredients
  • 4 slices Bread Choose any type like whole wheat or sourdough.
  • 4 tablespoons Additional Butter, softened For grilling.
Optional Garnishes
  • Fresh cilantro or green onions For garnish.

Equipment

  • Large pot
  • Skillet

Method
 

Soup Instructions
  1. Melt 2 tablespoons of butter in a large pot over medium heat. Add diced onion and minced garlic. Cook for 3-4 minutes until translucent.
  2. Pour in 4 cups of chicken broth and 2 cups of milk. Stir and bring to a gentle simmer. Cook for 5-7 minutes.
  3. Gradually add 1 cup each of shredded cheddar and Monterey Jack cheese, stirring until melted and creamy.
  4. Fold in chopped jalapeños and diced cooked chicken, seasoning with salt and pepper. Simmer for another 3-5 minutes.
  5. For dippers, butter one side of each slice of bread. Layer shredded cheese between two slices and grill in a skillet until golden brown.
  6. Ladle soup into bowls. Garnish with fresh cilantro or green onions and serve with grilled cheese dippers.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 30gProtein: 20gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 20IUVitamin C: 30mgCalcium: 25mgIron: 10mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze in individual portions for up to 3 months.

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