Description

If you’re craving bold comfort food with a spicy twist, Spicy Jalapeño Popper Soup is your new go-to. This creamy, cheesy, and mildly fiery soup captures everything you love about jalapeño poppers—melted cheese, a hint of heat, and irresistible richness—in a cozy, comforting bowl. Served with golden grilled cheese dippers, Spicy Jalapeño Popper Soup becomes a complete meal that warms you up and satisfies every craving. Whether you’re hosting friends, prepping for game day, or simply looking for something indulgent and easy, this jalapeño popper soup recipe brings the perfect balance of flavor and comfort.

Ingredients

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For the Soup:

2 tablespoons unsalted butter
1 tablespoon olive oil
1 medium yellow onion, finely chopped
3 cloves garlic, minced
3 fresh jalapeños, seeded and finely chopped (leave seeds for extra heat)
1 red bell pepper, diced
1/4 cup all-purpose flour
4 cups low-sodium chicken broth
1 cup whole milk
1 cup heavy cream
8 oz cream cheese, softened and cubed
1 ½ cups sharp cheddar cheese, shredded
½ teaspoon smoked paprika
½ teaspoon salt (adjust to taste)
¼ teaspoon black pepper
½ teaspoon ground cumin
Optional: 2 tablespoons chopped green onions or cilantro for garnish

For the Grilled Cheese Dippers:

8 slices sandwich bread (white, sourdough, or whole grain)
4 tablespoons unsalted butter, softened
8 slices sharp cheddar or American cheese (or a mix)

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Instructions

1. Prep Your Veggies and Ingredients

Start by dicing your onion, garlic, jalapeños, and red bell pepper. If you prefer a milder soup, remove all seeds and white membranes from the jalapeños. Set aside the cubed cream cheese and shredded cheddar so they’re ready to melt seamlessly into the soup later.

2. Sauté the Aromatics

In a large heavy-bottomed pot or Dutch oven, heat butter and olive oil over medium heat. Once hot, add the chopped onion and cook for 4–5 minutes until translucent. Stir in the garlic, jalapeños, and bell pepper, and continue cooking for another 3–4 minutes until soft and fragrant.

3. Build the Base

Sprinkle the flour over the sautéed vegetables, stirring continuously for 2–3 minutes to create a light roux. This step thickens your soup while deepening the flavor. Make sure the flour is fully absorbed and lightly golden before moving on.

4. Pour in the Liquids

Gradually pour in the chicken broth while stirring to prevent lumps. Follow with the milk and heavy cream. Bring the mixture to a gentle boil, then reduce the heat to low and simmer for 10 minutes, stirring occasionally.

5. Add the Cheesy Goodness

Reduce the heat to low and stir in the cream cheese. Stir frequently until it fully melts and becomes silky. Then add the shredded cheddar cheese, smoked paprika, cumin, salt, and black pepper. Stir until the soup is smooth and well combined. At this point, the aroma will be incredible!

6. Make the Grilled Cheese Dippers

While the soup simmers, prepare your grilled cheese sandwiches. Spread softened butter on one side of each bread slice. Place cheese between two slices (buttered side out), then grill in a skillet over medium heat for 2–3 minutes per side until golden brown and the cheese is melted.

Allow the sandwiches to cool slightly, then cut them into strips or triangles for dipping.

7. Serve and Garnish

Ladle the soup into bowls and top with chopped green onions or cilantro. Serve with a side of grilled cheese dippers, and get ready for a bite that’s creamy, spicy, and totally addictive.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Soups & Stews
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl (approx. 1½ cups)
Calories: 450 kcal
Sugar: 6g
Sodium: 640 mg
Fat: 35 g
Saturated Fat: 18g
Unsaturated Fat: 15 g
Trans Fat: 0.5g
Carbohydrates: 15 g
Fiber: 2g
Protein: 13 g
Cholesterol: 90 mg