Indulge in Irresistible Spicy Jalapeo Popper Soup paired with Grilled Cheese Delight A burst of flavor that warms hearts and tummies 153 chars
Ingredients
Scale
1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, minced
4–5 fresh jalapeños, seeded and diced
2 cups chicken or vegetable broth
1 (8 oz) package cream cheese
2 cups shredded sharp cheddar cheese
1 cup whole milk
Salt and pepper to taste
Fresh cilantro, for garnish
4 slices of your favorite bread (sourdough or whole wheat recommended)
1 cup shredded cheddar cheese
Butter, for spreading
Instructions
In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until it becomes soft and translucent, about 5 minutes. Add garlic and jalapeños, cooking for an additional 2-3 minutes until fragrant.
Pour in the chicken or vegetable broth, and bring it to a simmer. Reduce the heat and allow it to cook for about 10-15 minutes to meld the flavors.
Add the cream cheese to the pot, stirring until completely melted and combined. Gradually stir in the shredded cheddar cheese until it’s smooth. Season with salt and pepper to taste.
Pour in the whole milk and stir well. Heat the soup gently until warmed through, being careful not to boil.
While the soup cools slightly, warm a skillet over medium heat. Butter one side of each slice of bread and grill it with shredded cheddar cheese until golden brown and melted.
Ladle the soup into bowls, garnish with fresh cilantro, and serve with the grilled cheese on the side.
