Spicy Jalapeño Popper Soup with Grilled Cheese Dippers: 5 Bold Reasons to Love It
Warm up with Spicy Jalapeño Popper Soup with Grilled Cheese Dippers! Bold, creamy, cheesy, and easy to make—your family will love it.
Ingredients
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6 slices bacon, chopped
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5 fresh jalapeños, seeds removed (or leave seeds for extra heat!), diced
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1 small onion, diced
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3 cloves garlic, minced
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4 cups chicken broth
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1 (8 oz) package cream cheese, cubed
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2 cups shredded cheddar cheese
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1 cup heavy cream
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1 teaspoon smoked paprika
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Salt and pepper, to taste
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Fresh cilantro (optional garnish)
For Grilled Cheese Dippers:
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8 slices bread
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4 slices cheddar or American cheese
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Butter, for spreading
Instructions
Cook the Bacon:
In a large pot over medium heat, cook bacon until crispy. Remove and set aside, leaving about 1 tablespoon of bacon grease in the pot.
2. Sauté Veggies:
Add diced jalapeños, onion, and garlic to the pot. Sauté until softened and fragrant (about 5 minutes).
3. Add Broth and Cream Cheese:
Pour in the chicken broth and bring to a simmer. Stir in the cream cheese, whisking until fully melted and incorporated.
4. Stir in Cheddar and Cream:
Add shredded cheddar, stirring until smooth. Finish with heavy cream, smoked paprika, and season with salt and pepper.
5. Simmer and Serve:
Let the soup simmer gently for 10-15 minutes until thickened and flavors meld beautifully.
6. Make Grilled Cheese Dippers:
Butter one side of each bread slice, sandwich the cheese slices between two pieces (butter-side out), and cook on a skillet until golden brown. Cut into strips for easy dunking.
7. Assemble and Garnish:
Ladle soup into bowls, top with crispy bacon bits, and sprinkle with fresh cilantro if desired. Serve with your grilled cheese dippers on the side!