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Spicy Jalapeño Popper Soup with Grilled Cheese Dippers

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Prep Time 10 minutes
Cook Time 24 minutes
Total Time 34 minutes
Course Soup
Cuisine American
Servings 5
Calories 450 kcal

Ingredients
  

For the Soup:

  • 2 tbsp 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
  • 5 jalapeños, chopped (remove seeds for mild heat, leave for spicy)
  • ½ cup cooked, diced chicken (or another protein)
  • Salt and pepper, to taste

For the Grilled Cheese Dippers:

  • 4 slices bread (white, wheat, or sourdough)
  • 4 tbsp butter, softened
  • ½ cups shredded cheddar cheese

Optional Garnishes:

  • Fresh cilantro
  • Green onions
  • Crumbled bacon (for extra indulgence)

Instructions
 

  • Make the Soup Base: In a large pot, melt the butter over medium heat. Add the onion and garlic. Sauté for 3–4 minutes until the onions are soft and translucent.
  • Add Broth & Cream: Stir in the chicken broth and milk (or heavy cream). Bring to a gentle simmer and let cook for 5–7 minutes.
  • Melt the Cheeses: Gradually add cream cheese, cheddar, and Monterey Jack, stirring until smooth and creamy.
  • Add Jalapeños & Protein: Stir in chopped jalapeños and cooked chicken. Season with salt and pepper. Taste and adjust heat — add more jalapeños or hot sauce if you like it fiery.
  • Make the Grilled Cheese Dippers: Butter one side of each bread slice. Place two slices, butter-side down, in a skillet. Top with shredded cheese, then cover with remaining bread (butter-side up). Cook until golden on both sides, flipping once. Cut into strips or triangles.
  • Serve & Garnish: Ladle soup into bowls, top with cilantro or green onions, and serve with warm grilled cheese dippers.

Notes

  • For a milder soup, remove jalapeño seeds and membranes. For extra heat, leave some in or add hot sauce.
  • To make it vegetarian, swap chicken broth for veggie broth and omit the chicken.
  • For creamier texture, use heavy cream instead of milk.
  • If the soup gets too thick when reheating, stir in a splash of milk or broth.
  • Grilled cheese dippers are best eaten fresh — but you can re-crisp leftovers in a skillet.
  • Try different cheese combos: Gruyère, Pepper Jack, or even a smoky cheddar.