Description
A creamy and hearty spicy jalapeño popper soup served with delicious grilled cheese dippers, perfect for cozy evenings.
Ingredients
- 2 tablespoons 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
- 4-5 jalapeños, chopped (seeds and membranes removed for mild heat)
- 1/2 cup cooked, diced chicken or a suitable protein
- Salt and pepper, to taste
- 4 slices of bread (your choice of white, whole wheat, or sourdough)
- 4 tablespoons butter, softened
- 1 1/2 cups shredded cheddar cheese
- Fresh cilantro or green onions for garnish
Instructions
- In a large pot, melt the butter over medium heat.
- Add the diced onion and minced garlic to the pot. Cook for about 3-4 minutes, until the onions are soft and translucent.
- Pour in the chicken broth and milk (or heavy cream). Stir well and bring the mixture to a simmer. Cook for 5-7 minutes.
- Gradually add the shredded cheddar and Monterey Jack cheeses, stirring constantly until fully melted, resulting in a creamy consistency.
- Incorporate the chopped jalapeños and cooked chicken (or your preferred protein). Stir to combine.
- Adjust the seasoning with salt and pepper. For an extra kick, add more jalapeños or hot sauce.
- For the grilled cheese dippers, butter one side of each slice of bread. In a skillet over medium heat, place two slices of bread (buttered side down).
- Top the bread with shredded cheese, then place another slice on top (buttered side up). Cook until golden brown on both sides, flipping halfway through. Cut into strips or triangles for dipping.
- Ladle the soup into bowls, garnish with fresh cilantro or green onions if desired, and serve with grilled cheese dippers on the side.
Notes
Experiment with different cheese blends for added flavor. For a thicker texture, blend a portion of the soup.
