Savor the Irresistible Spicy Jalapeo Popper Soup paired with a Grilled Cheese Delight A perfect combo for spice lovers seeking comfort
Ingredients
Scale
1 tablespoon olive oil
1 medium onion, diced
4 cloves garlic, minced
4–6 fresh jalapeños, chopped
1 can (15 oz) fire-roasted diced tomatoes
4 cups vegetable or chicken broth
1 cup cream cheese
1 cup shredded cheddar cheese
1 teaspoon chili powder
1 teaspoon cumin
Salt and pepper to taste
4 slices of your favorite bread
4 slices of cheddar or pepper jack cheese
Butter for grilling
Instructions
In a large pot over medium heat, add olive oil and sauté the diced onion for about 5 minutes until it becomes translucent. Add the minced garlic and chopped jalapeños, cooking for an additional 2-3 minutes until fragrant.
Stir in the fire-roasted diced tomatoes, vegetable or chicken broth, chili powder, and cumin. Bring the mixture to a gentle simmer, allowing it to cook for about 10 minutes.
Using an immersion blender or a traditional blender, carefully blend the soup until smooth. Return it to low heat once blended and stir in the cream cheese and shredded cheddar cheese, allowing them to melt and create a creamy texture.
While the soup is resting, heat a skillet over medium heat. Butter one side of a slice of bread, place it butter-side down on the skillet, top it with cheese, and cover with another slice of bread. Grill until golden brown, then flip and repeat. Aim for a total grilling time of about 5 minutes per sandwich.
