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For the soup, you'll need: - 4 jalapenos, diced (remove seeds for less heat) - 1 medium onion, chopped - 3 cloves garlic, minced - 4 cups chicken or vegetable broth - 1 cup cream cheese, softened - 1 cup shredded cheddar cheese - 1 cup fresh corn (or canned, drained) - 1 teaspoon cumin - ½ teaspoon smoked paprika - Salt and pepper to taste - 2 tablespoons olive oil For the grilled cheese, gather: - 1 loaf sourdough bread - ½ cup grated mozzarella cheese - 4 tablespoons butter To finish your soup, consider: - A sprinkle of shredded cheese - A slice of jalapeno for color - Fresh herbs like cilantro or parsley for added flavor Each ingredient plays a key role in bringing this dish to life. The jalapenos give that spicy kick, while the cream cheese and cheddar create a rich, creamy base. The grilled cheese adds a comforting crunch. These simple ingredients come together to make a delightful meal that warms you up inside! {{ingredient_image_1}} First, grab a large pot and heat the olive oil over medium heat. Add the chopped onion and sauté it until it turns soft and clear, which takes about five minutes. Next, mix in the minced garlic and diced jalapenos. Cook this for another two to three minutes until you smell that spicy goodness. Now, pour in four cups of chicken or vegetable broth and bring it to a gentle simmer. Once it simmers, add in the cream cheese. Stir it well until it melts and blends with the broth. Then, toss in the shredded cheddar cheese, corn, cumin, smoked paprika, salt, and pepper. Let it simmer for about ten minutes, stirring from time to time. While your soup is bubbling away, let’s make the grilled cheese. Heat a skillet over medium heat. Take a slice of sourdough bread and spread butter on one side. On the unbuttered side, sprinkle a quarter of the grated mozzarella cheese. Place another slice of bread on top. Put the sandwich in the skillet, buttered side down. Grill it until it turns a lovely golden brown, which takes about three to four minutes. Flip it over, and grill the other side until it’s also golden and the cheese melts. Repeat this for the other sandwiches. Once your soup has cooked and is nice and creamy, it’s time to blend. Use an immersion blender to make it smooth. If you don’t have one, you can carefully blend it in batches using a regular blender. After blending, taste and adjust the seasoning if needed. Serve the soup hot, and don’t forget to cut your grilled cheese into triangles for easy dipping. Enjoy each bite of this spicy soup with the cheesy goodness of your sandwich! To make your soup creamy, use softened cream cheese. It mixes well with warm broth. Stir it in slowly to avoid lumps. Use an immersion blender for a smooth finish. This tool helps blend the soup right in the pot. If you don't have one, blend in batches in a regular blender. Be careful; hot soup can splatter. If you want less heat, remove the seeds from the jalapenos. This is key to controlling spice. You can also add more cream cheese to cool it down. A splash of lime juice can help brighten the flavors without adding heat. Try adding a dollop of sour cream on top for a creamy finish. For a perfect grilled cheese, start with good bread like sourdough. Butter one side well for a golden crust. Use a hot skillet but not too hot to burn the bread. Grill each side for 3-4 minutes. Make sure the cheese is fully melted inside. You can add more cheese for extra gooeyness. Cut the sandwich into triangles for easy dipping into your soup. Pro Tips Adjust the Heat: For a milder soup, make sure to remove all the seeds and inner membranes of the jalapenos. You can also substitute with milder peppers if desired. Perfectly Grilled Cheese: Use low and slow heat when grilling your cheese sandwiches to ensure the cheese melts evenly without burning the bread. Add Extra Flavor: Enhance the depth of flavor by adding a splash of hot sauce or a squeeze of lime juice to the soup just before serving. Make it Vegetarian: Substitute the chicken broth with vegetable broth and skip the grilled cheese or use a plant-based cheese alternative for a vegetarian version. {{image_2}} You can make this soup vegetarian easily. Just swap the chicken broth for vegetable broth. The rest of the recipe stays the same. This change keeps all the great flavors while making it meat-free. Want to kick up the flavor? You can add black beans or diced tomatoes. These add-ins boost both taste and nutrition. Try adding a squeeze of lime juice for a fresh kick. You can also sprinkle fresh cilantro on top before serving. A classic grilled cheese is great, but you can mix it up. Use pepper jack for a spicy twist. Try gouda or fontina for a creamy melt. Mixing different cheeses can create a rich flavor. Don’t forget to add some goat cheese for a tangy surprise! To store leftover soup, let it cool first. Pour it into an airtight container. Make sure to leave some space at the top. This helps avoid spills when it freezes. You can keep it in the fridge for up to three days. For longer storage, freeze it for up to three months. Just remember to label the container with the date! Store grilled cheese sandwiches in a paper towel. This keeps them from getting soggy. Place them in an airtight container. You can keep them in the fridge for up to two days. If you want to freeze them, wrap each sandwich in plastic wrap. Then, place them in a freezer bag for up to a month. To reheat the soup, pour it into a pot. Heat it over medium heat until warm. Stir it well to mix the flavors. If it’s too thick, add a splash of broth or water. For grilled cheese, use a skillet. Heat it on low to medium heat. This keeps the bread crispy and warms the cheese inside. Enjoy every warm, cheesy bite! Yes, you can use different types of cheese. You can try pepper jack for extra heat. Monterey Jack works well for a milder flavor. Mixing cheeses adds depth and richness to the soup. Just ensure the cheese melts easily for that creamy texture. The soup has a nice kick from the jalapenos. Removing the seeds makes it milder. You can adjust the heat by using fewer jalapenos. If you like more spice, add a dash of hot sauce or some crushed red pepper. Grilled cheese pairs perfectly with this soup. You can also serve a fresh salad or tortilla chips for crunch. A light avocado salad adds freshness and balances the heat. You might enjoy cornbread on the side for a comforting touch. Yes, you can make this soup ahead of time. It stores well in the fridge for about three days. Just reheat on the stove, adding a splash of broth if needed. The flavors deepen when it sits, making it even better! This blog post covered making Spicy Jalapeno Popper Soup and Grilled Cheese. We discussed the main ingredients, tips for a creamy texture, and how to balance heat. You can try different cheese and add flavors for variety. Don't forget to store leftovers right to keep them fresh. This dish is easy to make and perfect for sharing. Enjoy the comfort of good food, and remember to experiment with your own twists. Happy cooking!

Spicy Jalapeno Popper Soup with Grilled Cheese

A creamy and spicy soup featuring jalapenos, paired with delicious grilled cheese sandwiches.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 4
Calories 400 kcal

Ingredients
  

  • 4 whole jalapenos, diced (seeds removed for less heat)
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 4 cups chicken or vegetable broth
  • 1 cup cream cheese, softened
  • 1 cup shredded cheddar cheese
  • 1 cup fresh corn (or canned, drained)
  • 1 teaspoon cumin
  • ½ teaspoon smoked paprika
  • to taste salt and pepper
  • 2 tablespoons olive oil
  • 1 loaf sourdough bread
  • ½ cup grated mozzarella cheese
  • 4 tablespoons butter

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
  • Add the minced garlic and diced jalapenos to the pot. Cook for another 2-3 minutes until fragrant.
  • Pour in the chicken or vegetable broth and bring to a simmer.
  • Once the broth is simmering, add in the cream cheese, stirring until melted and combined.
  • Stir in the shredded cheddar cheese, corn, cumin, smoked paprika, salt, and pepper. Continue to simmer for about 10 minutes, stirring occasionally.
  • While the soup simmers, prepare the grilled cheese. Heat a skillet over medium heat.
  • Butter one side of a slice of sourdough bread, add a quarter of the grated mozzarella cheese on the unbuttered side, and top with another slice of bread.
  • Place the sandwich in the skillet, buttered side down. Grill until golden brown, about 3-4 minutes, then flip and grill the other side until golden and the cheese is melted. Repeat with remaining slices.
  • Once the soup is heated through and creamy, use an immersion blender to blend it until smooth (or blend in batches in a blender). Adjust seasoning as needed.
  • Serve the soup hot with grilled cheese sandwiches on the side, cutting the grilled cheese into triangles for dipping.

Notes

Garnish each bowl of soup with a sprinkle of shredded cheese and a slice of jalapeno for color. Serve the grilled cheese on a wooden board next to the soup for a rustic presentation. Enjoy!
Keyword grilled cheese, jalapeno, soup, Spicy