Introduction

Spicy Jalapeño Popper Soup with Grilled Cheese Dippers is a creamy, comforting dish that combines the punch of jalapeños with rich cheeses and tender chicken. Perfect for cozy nights, this soup is paired with crispy grilled cheese for dipping, making it a satisfying and flavorful meal.

A white bowl filled with a creamy orange soup topped with small green jalapeño slices and black seeds, with a golden brown grilled sandwich partially dipped into the soup. The sandwich has visible grill marks, with melted cheese oozing slightly from the sides. The texture of the sandwich is crispy and toasted, contrasting with the smooth soup. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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 (white, whole wheat, or sourdough)
4 tablespoons butter, softened
1 1/2 cups shredded cheddar cheese
Fresh cilantro or green onions for garnish

Instructions

Step 1: In a large pot, melt 2 tablespoons of butter over medium heat. Add the diced onion and minced garlic, and sauté until soft and fragrant.
Step 2: Pour in the chicken broth and milk. Bring the mixture to a simmer and cook for 5 to 7 minutes to blend the flavors.
Step 3: Gradually stir in the cream cheese, shredded cheddar, and Monterey Jack cheeses until melted and the soup is creamy.
Step 4: Add the chopped jalapeños and cooked diced chicken to the soup. Season with salt and pepper to taste, then stir to combine.
Step 5: For the grilled cheese dippers, butter one side of each bread slice. Place cheese on the unbuttered side of two slices, then top with the other slices, buttered side out.
Step 6: Grill the sandwiches in a skillet over medium heat until golden brown and the cheese is melted, about 3-4 minutes per side. Cut into strips for dipping.
Step 7: Serve the soup hot, garnished with fresh cilantro or green onions, alongside the crispy grilled cheese dippers.

Tips & Variations

Remove all seeds and membranes from jalapeños for milder heat, or leave some in for extra spice.
Use smoked gouda or pepper jack cheese for a different flavor profile in the soup.
Add cooked bacon bits for an added smoky crunch.
For a vegetarian version, substitute vegetable broth and omit the chicken, or add diced potatoes instead.
Use sourdough bread for the grilled cheese dippers to add a tangy contrast.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, stirring occasionally to maintain a creamy texture. Grilled cheese dippers are best eaten fresh but can be reheated briefly in a toaster oven or skillet to restore crispness.

How to Serve

A toasted sandwich with a crispy golden brown crust is cut in half, one half placed slightly on top of the other, showing a melted cheese filling inside. The sandwich sits in a shallow pool of creamy orange soup with small green jalapeño slices floating on the surface. The bowl is white, with a smooth texture, and the background is a white marbled surface. Small bits of herbs and pepper can be seen sprinkled around the soup, adding color and detail. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup dairy-free?

Yes, substitute the milk and cheeses with plant-based alternatives such as almond milk and vegan cream cheese. Keep in mind the texture and flavor may differ slightly.

How spicy is this soup?

The spice level can be adjusted by the amount of jalapeños you add and whether you include the seeds and membranes. Removing them will produce mild heat, while including them will make the soup noticeably spicier.