Description
A comforting and zesty soup made with jalapeños, cream cheese, and paired with crispy grilled cheese dippers.
Ingredients
Scale
- 4 cups chicken broth
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 cup diced jalapeños (fresh or pickled)
- 1 cup diced onion
- 4 cloves garlic, minced
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
- 1 loaf of bread (for dippers)
- 4 slices of cheese (American or cheddar)
- Butter (for grilling)
Instructions
- In a large pot, heat a splash of oil over medium heat. Add your diced onion and minced garlic. Sauté until fragrant and soft, about 3-4 minutes.
- Pour in the chicken broth, add the diced jalapeños, cumin, paprika, salt, and pepper. Bring the mixture to a boil, letting the vibrant aromas waft through the air.
- Reduce the heat to low, then stir in the softened cream cheese, mixing until fully melted and seamlessly incorporated into the broth.
- Sprinkle in the shredded cheddar cheese, stirring until it’s melted and combined, creating a rich and cheesy soup.
- For the Grilled Cheese Dippers: Heat a skillet over medium heat. Generously butter each slice of bread, placing cheese between two slices. Grill them until golden brown on each side, around 3-4 minutes per side.
- Serve the soup warm, with the grilled cheese dippers on the side, ready for dunking.
Notes
This soup keeps beautifully in the fridge for up to three days. Reheat gently on the stove for the best texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 60mg
Keywords: soup, spicy, jalapeño popper, comfort food, grilled cheese