Description
Spicy jalapeño popper soup delivers creamy comfort with a fiery kick, perfectly paired with crispy grilled cheese dippers. Cheese lovers will find pure bliss in this warming Mexican-inspired bowl that combines zesty peppers, rich cream, and crunchy bread for an unforgettable dining experience.
Ingredients
Scale
Main Proteins and Dairy:
- 2 cups cream cheese, softened
- 1 cup shredded cheddar cheese (for soup)
- 1 cup shredded cheddar cheese (for grilled cheese)
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
Vegetables and Aromatics:
- 1 medium onion, diced
- 1 cup diced jalapenos (fresh or pickled)
- 3 cloves garlic, minced
- 2 tablespoons chopped fresh cilantro
Spices, Oils, and Bread:
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 slices bread (sourdough, white, or whole wheat)
- 2 tablespoons butter, softened
Instructions
- Warm olive oil in a large pot over medium heat, gently sautéing diced onions until translucent and softened, approximately 4-5 minutes. Add minced garlic and cook for an additional 1-2 minutes, releasing its aromatic essence.
- Pour chicken or vegetable broth into the pot, bringing to a gentle simmer. Incorporate smoked paprika, cumin, salt, and pepper, allowing the spices to infuse for 5 minutes.
- Whisk softened cream cheese into the simmering broth, ensuring complete integration. Gradually fold in shredded cheddar cheese until the mixture achieves a smooth, velvety consistency.
- Introduce diced jalapenos to the soup, letting them simmer for 5-10 minutes to meld flavors. Adjust liquid volume if needed by adding extra broth to reach desired thickness.
- Stream heavy cream into the soup, stirring thoroughly to create a rich, creamy texture. Taste and fine-tune seasonings with additional salt or pepper as required.
- Transfer soup to serving bowls, garnishing with fresh chopped cilantro for a vibrant finish.
- For grilled cheese dippers, butter bread slices externally and sprinkle cheddar cheese on interior surfaces.
- Grill sandwiches in a skillet over medium heat for 3-4 minutes per side until golden brown and cheese melts completely.
- Slice grilled cheese into strips or bite-sized squares for convenient dipping into the spicy soup.
Notes
- Adjust the heat by removing jalapeno seeds for a milder soup or adding extra peppers for intense spiciness.
- Swap dairy ingredients with plant-based alternatives like vegan cream cheese and non-dairy milk for a lactose-free version.
- Enhance soup’s thickness by blending some cooked potatoes or using cornstarch slurry if you prefer a creamier texture.
- Select fresh jalapenos over pickled ones for a brighter, more vibrant pepper flavor that elevates the overall taste profile.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 510 kcal
- Sugar: 3 g
- Sodium: 680 mg
- Fat: 42 g
- Saturated Fat: 23 g
- Unsaturated Fat: 17 g
- Trans Fat: 0.5 g
- Carbohydrates: 18 g
- Fiber: 1.5 g
- Protein: 16 g
- Cholesterol: 110 mg