Reuben Jalapeño Grilled Cheese Soup Recipe: A Bold and Creamy Delight

Instructions

Sauté the Aromatics: In a large pot, melt the butter over medium heat. Add the onion, garlic, and diced jalapeño. Sauté until the onion becomes translucent and fragrant, about 5 minutes.
Build the Flavor: Stir in the Dijon mustard and smoked paprika, letting the spices cook for 1 minute to release their aroma.
Add the Liquid: Pour in the beef broth and bring the mixture to a simmer. Let it cook for 10 minutes to allow the flavors to meld.

Incorporate the Cream: Slowly stir in the heavy cream, ensuring the soup becomes rich and creamy.
Add the Corned Beef and Sauerkraut: Fold in the shredded corned beef and sauerkraut. Allow the soup to simmer on low heat for another 10 minutes. Taste and season with salt and pepper as needed.

Assemble the Sandwiches: Butter one side of each slice of rye bread. On the unbuttered side, layer Swiss cheese and shredded mozzarella (if using) between two slices of bread.
Grill to Perfection: Heat a skillet over medium heat and grill the sandwiches until golden brown on both sides and the cheese is melted. Remove from the skillet and let them cool slightly before cutting into bite-sized cubes.

Combine and Serve: Ladle the hot soup into bowls and top with the grilled cheese cubes. Garnish with additional jalapeño slices or a sprinkle of paprika for an extra kick.
Enjoy: Dig in and savor the bold combination of spicy, creamy, and savory flavors.

Adjust the Spice Level: Add more jalapeños or a pinch of cayenne pepper for extra heat, or omit the jalapeño seeds for a milder version.
Use Leftovers: This recipe is a great way to use up leftover corned beef from St. Patrick’s Day or sauerkraut from a previous recipe.
Make It Gluten-Free: Swap the rye bread for gluten-free bread and ensure your broth is gluten-free.
Add a Twist: For a tangier flavor, stir in a tablespoon of pickle juice or white vinegar.