Spicy Grilled Cheese Chicken Dip Soup is a one-of-a-kind recipe that combines the comfort of cheesy chicken dip with the cozy satisfaction of soup. This dish is a flavorful explosion, featuring tender chicken, melted cheese, fiery spices, and crispy grilled cheese croutons. Perfect for chilly nights, game-day gatherings, or when you’re simply craving bold flavors, this soup takes familiar ingredients and transforms them into a hearty, unforgettable meal. The balance of creamy and spicy, with the crunch of grilled cheese, ensures every spoonful is pure joy. Whether you’re hosting guests or indulging yourself, this recipe will deliver satisfaction and compliments alike.
Ingredients
- 2 cups cooked, shredded chicken (rotisserie chicken recommended)
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 jalapeño, diced (remove seeds for less heat)
- 1 can (14.5 oz) diced tomatoes with green chilies
- 4 cups chicken broth
- 1/2 cup buffalo sauce (adjust to taste)
- 1/2 cup cream cheese, softened
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 2 teaspoons smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 4 slices of bread (for grilled cheese croutons)
- 2 tablespoons butter (for grilled cheese)
- Green onions and additional shredded cheese for garnish
Preparation
Step 1: Sauté Aromatics Heat olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Add the minced garlic and diced jalapeño, cooking for another 1-2 minutes until fragrant.
Step 2: Build the Base Add the diced tomatoes with green chilies, chicken broth, and buffalo sauce to the pot. Stir well to combine. Bring the mixture to a simmer and let it cook for 10 minutes to develop the flavors.
Step 3: Incorporate Dairy Lower the heat to medium-low and stir in the cream cheese, heavy cream, and shredded cheeses (cheddar and Monterey Jack). Stir continuously to ensure the cheese melts evenly and the soup becomes creamy. Avoid boiling the soup at this stage, as it could cause the dairy to separate.
Step 4: Add the Chicken and Spices Fold in the shredded chicken, smoked paprika, chili powder, garlic powder, and onion powder. Season with salt and pepper to taste. Allow the soup to simmer on low heat for an additional 10 minutes to let the flavors meld.
Step 5: Make Grilled Cheese Croutons Butter one side of each bread slice and sandwich shredded cheddar or your favorite cheese between the unbuttered sides. Heat a skillet over medium heat and cook the sandwiches until golden and crispy on both sides. Let cool slightly, then cut into small squares to create croutons.
Step 6: Serve Ladle the soup into bowls, top with grilled cheese croutons, and garnish with green onions and extra cheese. Add a drizzle of buffalo sauce for extra heat if desired.
Variations
This soup is highly adaptable:
- Vegetarian Option: Replace the chicken with sautéed mushrooms, chickpeas, or cauliflower. Use vegetable broth instead of chicken broth.
- Extra Heat: Add a pinch of cayenne pepper or diced fresh chili peppers.
- Mild Version: Skip the jalapeño and reduce the buffalo sauce for a milder flavor profile.
- Loaded Toppings: Sprinkle with crumbled bacon, diced avocado, or a dollop of sour cream for an extra indulgent twist.
- Different Cheeses: Try Gouda, Pepper Jack, or mozzarella for unique flavor combinations.
Cooking Notes
- Freshly Shredded Cheese: Avoid pre-shredded cheese, as it contains anti-caking agents that can affect the soup’s texture.
- Control the Spice Level: Adjust the amount of jalapeño and buffalo sauce to suit your taste.
- Consistency: If the soup is too thick, add a splash of chicken broth or cream to thin it out.
Serving Suggestions
Spicy Grilled Cheese Chicken Dip Soup pairs wonderfully with:
- Side Salad: A crisp green salad with a tangy vinaigrette balances the richness of the soup.
- Breadsticks or Rolls: Serve alongside soft breadsticks or crusty rolls for dipping.
- Beverages: A cold beer or sparkling lemonade complements the spicy and creamy flavors.
Tips
- Make It Ahead: This soup tastes even better the next day as the flavors deepen. Store it in an airtight container in the refrigerator for up to 3 days.
- Freezing: The soup freezes well, but leave out the cream and cheese until reheating to maintain the best texture.
- Portion Control: Double the recipe and freeze individual portions for easy future meals.
Prep Time
20 minutes
Cooking Time
30 minutes
Total Time
50 minutes
Nutritional Information
- Calories: 480 per serving
- Protein: 35g
- Sodium: 1050mg
- Carbohydrates: 18g
- Fat: 32g
- Fiber: 2g
FAQs
Q: Can I make this soup in a slow cooker? Yes, combine all ingredients except the dairy and cheese in the slow cooker. Cook on low for 6 hours or high for 3 hours. Stir in the dairy and cheese during the last 30 minutes of cooking.
Q: Can I use pre-cooked grilled chicken? Absolutely. Pre-cooked chicken works perfectly and saves time.
Q: What’s the best bread for grilled cheese croutons? Thick-sliced bread like sourdough or Texas toast works best for sturdy, crispy croutons.
Conclusion
Spicy Grilled Cheese Chicken Dip Soup is a delightful fusion of creamy comfort and bold spice. With its rich cheese base, tender chicken, and fiery buffalo notes, this dish satisfies both hearty appetites and flavor enthusiasts. The grilled cheese croutons elevate the experience, making each bite a perfect combination of textures and tastes. Ideal for gatherings or cozy nights at home, this soup brings people together with its irresistible aroma and taste. Customize it to your liking, savor it with your favorite sides, and enjoy a meal that’s as comforting as it is exciting. Once you’ve tried it, this recipe will undoubtedly become a go-to favorite in your kitchen.
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Spicy Grilled Cheese Chicken Dip Soup
Ingredients
- 2 cups cooked, shredded chicken (rotisserie chicken recommended)
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 jalapeño, diced (remove seeds for less heat)
- 1 can (14.5 oz) diced tomatoes with green chilies
- 4 cups chicken broth
- 1/2 cup buffalo sauce (adjust to taste)
- 1/2 cup cream cheese, softened
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 2 teaspoons smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 4 slices of bread (for grilled cheese croutons)
- 2 tablespoons butter (for grilled cheese)
- Green onions and additional shredded cheese for garnish
Instructions
Step 1: Sauté Aromatics Heat olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Add the minced garlic and diced jalapeño, cooking for another 1-2 minutes until fragrant.
Step 2: Build the Base Add the diced tomatoes with green chilies, chicken broth, and buffalo sauce to the pot. Stir well to combine. Bring the mixture to a simmer and let it cook for 10 minutes to develop the flavors.
Step 3: Incorporate Dairy Lower the heat to medium-low and stir in the cream cheese, heavy cream, and shredded cheeses (cheddar and Monterey Jack). Stir continuously to ensure the cheese melts evenly and the soup becomes creamy. Avoid boiling the soup at this stage, as it could cause the dairy to separate.
Step 4: Add the Chicken and Spices Fold in the shredded chicken, smoked paprika, chili powder, garlic powder, and onion powder. Season with salt and pepper to taste. Allow the soup to simmer on low heat for an additional 10 minutes to let the flavors meld.
Step 5: Make Grilled Cheese Croutons Butter one side of each bread slice and sandwich shredded cheddar or your favorite cheese between the unbuttered sides. Heat a skillet over medium heat and cook the sandwiches until golden and crispy on both sides. Let cool slightly, then cut into small squares to create croutons.
Step 6: Serve Ladle the soup into bowls, top with grilled cheese croutons, and garnish with green onions and extra cheese. Add a drizzle of buffalo sauce for extra heat if desired.