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A creamy, spicy soup inspired by the flavors of jalapeño poppers, with a blend of cheese, cream, and spices. Paired with crispy grilled cheese dippers, it’s the ultimate comfort meal with a kick!
For the Soup:
– 1 tablespoon olive oil
– 1 medium onion, chopped
– 4 cloves garlic, minced
– 4-5 fresh jalapeños, seeds removed and chopped
– 2 cups chicken broth
– 1 cup cream cheese, softened
– 1 cup shredded sharp cheddar cheese
– 1/2 cup heavy cream
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– Fresh cilantro for garnish (optional)
For the Grilled Cheese Dippers:
– 4 slices of bread (sourdough or your choice)
– 4 slices cheddar cheese
– 2 tablespoons butter
1. Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until softened, about 5 minutes.
2. Add minced garlic and chopped jalapeños, cooking for 2 more minutes.
3. Pour in chicken broth, bring to a simmer, and cook for 5 minutes.
4. Stir in the softened cream cheese, shredded cheddar cheese, and heavy cream. Stir until the cheese is fully melted and the soup becomes creamy.
5. Season with smoked paprika, salt, and pepper. Simmer for an additional 5-7 minutes to allow the flavors to meld together.
6. For the grilled cheese dippers: Heat butter in a skillet over medium heat. Place a slice of cheese between two slices of bread and grill until golden and crispy on both sides.
7. Slice the grilled cheese into strips for dipping.
8. Serve the soup with grilled cheese dippers on the side, garnished with fresh cilantro if desired.
– Adjust the heat by adding more or fewer jalapeños based on your spice preference.
– You can use any cheese for the grilled cheese dippers, such as mozzarella or gouda, for a different twist.
– For a lighter version, you can substitute the cream cheese and heavy cream with Greek yogurt or light cream cheese.