Description
Warm, creamy, and slightly spicy, this soup with crispy grilled cheese dippers will comfort your soul and tantalize your taste buds.
Ingredients
Scale
- 4 cups chicken broth (or vegetable broth for vegetarian option)
- 2 cups diced jalapeños (fresh or pickled)
- 1 cup cream cheese (or Neufchâtel for lighter option)
- 2 cups shredded cheddar cheese (or Pepper Jack for a spicier kick)
- 1 cup milk (or non-dairy milk for vegan option)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 8 slices of bread (sturdy type)
- 4 slices of cheese (cheddar or your choice)
- Butter for grilling
Instructions
- Combine the chicken broth and diced jalapeños in a large pot. Bring to a boil.
- Melt the cream cheese by reducing heat to a simmer, stirring until smooth.
- Stir in shredded cheddar cheese, milk, garlic powder, onion powder, and season with salt and pepper.
- Prepare grilled cheese dippers by buttering one side of each bread slice and layering cheese.
- Grill the sandwiches in a skillet over medium heat until golden brown, about 3-4 minutes each side.
- Serve the soup hot in bowls with grilled cheese dippers on the side.
Notes
Customize the soup with additional toppings like sour cream or fresh herbs. This soup can be made ahead and stored in the fridge for 3-4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 50mg