1. Sauté Aromatics:
In a large pot, heat olive oil over medium heat. Add diced onion and sauté until soft and translucent, about 5 minutes. Add minced garlic and cook for another 1–2 minutes.
2. Add Broth & Simmer:
Pour in the chicken or vegetable broth and bring to a simmer.
3. Melt in the Cream Cheese:
Reduce heat to low and stir in the softened cream cheese. Stir continuously until fully melted and incorporated.
4. Add Cheese & Jalapeños:
Add shredded cheddar cheese, diced jalapeños, and smoked paprika. Stir until the cheese is melted and the soup is smooth and creamy. Simmer for 5–10 more minutes to allow flavors to meld.
5. Blend (Optional):
For a smoother texture, use an immersion blender to blend the soup to your desired consistency, or leave it chunky for more bite.
6. Serve:
Ladle the soup into bowls and pair with grilled cheese dippers for dipping. Garnish with extra cheese, sliced jalapeños, or crumbled bacon if desired.
Servings: 4
Prep Time: 10 minutes
Cook Time: 25 minutes
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