Spicy Jalapeño Popper Soup with Grilled Cheese Dippers Recipe
A creamy and spicy soup loaded with jalapeños, cream cheese, shredded cheddar, and Monterey Jack, combined with tender chicken. Served alongside crispy grilled cheese dippers, this comforting dish is perfect for spice lovers seeking a delicious twist on classic flavors.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Soup & Sandwich
- Method: Sautéing, Simmering, Grilling
- Cuisine: American
- Diet: Low Lactose
Ingredients
Scale
Soup
- 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 suitable protein
- Salt and pepper, to taste
Grilled Cheese Dippers
- 4 slices bread (white, whole wheat, or sourdough)
- 4 tablespoons butter, softened
- 1 1/2 cups shredded cheddar cheese
Optional Garnishes
- Fresh cilantro or green onions
Instructions
- Sauté Vegetables: In a large pot, melt butter over medium heat. Add diced onion and minced garlic, cooking for 3-4 minutes until the onions are soft and translucent to build the base flavor of the soup.
- Add Liquids and Simmer: Pour in the chicken broth and milk or heavy cream. Stir to combine and bring the mixture to a gentle simmer, cooking for 5-7 minutes to slightly thicken and develop flavor.
- Incorporate Cheeses: Gradually add shredded cheddar and Monterey Jack cheeses, stirring constantly until fully melted and the soup turns creamy and smooth.
- Add Jalapeños and Chicken: Stir in the chopped jalapeños and cooked chicken. Adjust seasoning with salt and pepper. For additional heat, add more jalapeños or a dash of hot sauce.
- Prepare Grilled Cheese Dippers: Butter one side of each bread slice. Place two slices buttered-side down on a skillet over medium heat. Sprinkle shredded cheddar cheese on top, then cover with remaining bread slices buttered-side up. Cook until golden brown on both sides, flipping halfway. Cut into strips or triangles for dipping.
- Serve and Garnish: Ladle the soup into bowls, garnish with fresh cilantro or green onions if desired, and serve with the warm grilled cheese dippers on the side for dipping.
Notes
- Remove seeds and membranes from jalapeños to reduce heat or leave them for extra spice.
- Use heavy cream instead of milk for a richer and creamier soup.
- Substitute chicken with turkey or tofu for variations.
- Grilled cheese dippers can be made with any bread type, including gluten-free options.
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 bowl soup + grilled cheese dippers (approx. 1/4 recipe)
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 750 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 80 mg
Keywords: jalapeño popper soup, creamy spicy soup, grilled cheese dippers, comfort food, spicy soup recipe
