Mango Habanero & Garlic Parmesan Reuben Soup

1. Sauté Aromatics:
   In a large pot, melt butter over medium heat. Add chopped onion, garlic, and jalapeño, sautéing until softened and fragrant (about 3-5 minutes).
2. Add Corned Beef & Sauerkraut:
   Stir in chopped corned beef, sauerkraut, Mango Habanero Seasoning, and Garlic Parmesan Seasoning. Cook until heated through and well combined with the sautéed vegetables.
3. Simmer Soup Base:
   Pour in broth and stir to incorporate. Bring soup to a gentle simmer, allowing flavors to meld for 10-15 minutes.
4. Add Cream:
   Slowly add heavy cream, stirring to blend thoroughly. Let the soup simmer on low for another 5 minutes, ensuring it doesn’t boil.
5. Melt Cheese:
   Reduce heat to low and add shredded Swiss and cheddar cheese gradually, stirring continuously until melted and smooth. Season with additional salt and pepper to taste.
6. Serve:
   Ladle soup into bowls, garnishing with rye croutons or toasted rye bread slices.

Serving Suggestions:
Pair with a light green salad or serve alongside a traditional Reuben sandwich for a satisfying meal. A dollop of sour cream can add extra creaminess if desired.