Spicy Jalapeño Popper Soup (Print-Friendly Version)
This spicy jalapeño popper soup features fresh jalapeños, cream cheese, and a creamy base, paired with grilled cheese dippers for the ultimate comfort dish. Perfect for chilly winter evenings or game day gatherings—one to keep handy.
# Ingredients You’ll Need:
→ For the Soup
01 -
2 cups fresh jalapeños, diced
02 -
1 medium sweet onion, chopped
03 -
4 cloves garlic, minced
04 -
8 ounces cream cheese, softened
05 -
4 cups low-sodium chicken broth
06 -
1 cup shredded cheddar cheese
07 -
1 cup heavy cream
08 -
1 tablespoon olive oil
09 -
Salt and freshly ground black pepper, to taste
→ For the Grilled Cheese Dippers
10 -
4 slices bread, sourdough or whole-grain
11 -
2 tablespoons butter, softened
12 -
4 slices cheddar cheese
# How to Make It:
01 -
Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic; cook, stirring occasionally, until onion is translucent, about 5 minutes.
02 -
Add diced jalapeños to the pot and sauté until slightly softened, around 3-4 minutes.
03 -
Pour in low-sodium chicken broth and bring mixture to a simmer. Stir in cream cheese and mix until completely melted and smooth.
04 -
Add heavy cream and shredded cheddar cheese. Continue stirring until cheese is fully incorporated and soup is creamy. Season to taste with salt and freshly ground black pepper.
05 -
For a smoother consistency, use an immersion blender to blend soup until desired texture is reached.
06 -
Spread softened butter on both sides of each bread slice. Place cheddar cheese slices between prepared bread. Grill sandwiches in a skillet over medium heat until bread is golden brown on both sides and cheese is fully melted, about 3-4 minutes per side.
07 -
Ladle hot soup into bowls and serve immediately with grilled cheese dippers on the side or cut into strips for dipping.
# Extra Suggestions:
01 -
Control the heat of the soup by removing seeds from jalapeños or using fewer peppers as desired.