Description
This Spicy Jalapeño Popper Soup with Grilled Cheese Dippers combines creamy, cheesy, and spicy flavors into a comforting, hearty soup. Loaded with bacon, jalapeños, and cheddar cheese, it’s elevated with a touch of smoked paprika and finished with fresh chives. Paired perfectly with crispy, golden grilled cheese dippers, this recipe is ideal for cozy dinners or entertaining with a spicy twist on classic comfort food.
Ingredients
Scale
For the Soup
- 6 slices Bacon, chopped
- 1 small Onion, finely diced
- 4–5 Fresh jalapeños, diced (seeds removed for less heat)
- 3 cloves Garlic, minced
- 4 cups Chicken broth
- 1 (8 oz) Cream cheese, softened and cubed
- 1 cup Heavy cream
- 2 cups Shredded cheddar cheese
- 1/2 teaspoon Smoked paprika
- Salt and pepper, to taste
- 2 tablespoons Fresh chives or green onions (for garnish)
For the Grilled Cheese Dippers
- 8 slices Bread (sourdough or your favorite)
- 2 cups Shredded cheddar or a cheese blend
- 4 tablespoons Butter, softened
Instructions
- Cook the Bacon: In a large pot or Dutch oven over medium heat, cook the chopped bacon until crispy, about 5-7 minutes. Remove bacon with a slotted spoon and set aside, leaving the rendered bacon fat in the pot.
- Sauté the Vegetables: Add diced onion and jalapeños to the pot with bacon fat and sauté until softened and fragrant, about 3-4 minutes. Stir in minced garlic and cook for another 1 minute until fragrant.
- Add Broth and Simmer: Pour in chicken broth and bring the mixture to a simmer. Let it cook for about 10 minutes to allow flavors to meld and the jalapeños to soften.
- Add Cream Cheese and Blend: Lower the heat and add cubed cream cheese to the pot, stirring until fully melted and smooth. For a smoother texture, you can use an immersion blender directly in the pot to blend the soup halfway or leave it slightly chunky based on preference.
- Finish the Soup: Stir in the heavy cream, shredded cheddar cheese, smoked paprika, salt, and pepper. Continue stirring until the cheese is melted and the soup is creamy and well combined. Adjust seasoning as needed. Add the cooked bacon back into the soup, reserving some for garnish.
- Prepare Grilled Cheese Dippers: Butter one side of each bread slice. Place 1/4 cup of shredded cheese evenly on the unbuttered side of half the bread slices, then top with the remaining slices, buttered side out.
- Cook Grilled Cheese: Heat a skillet or griddle over medium heat. Grill the sandwiches until golden brown and cheese is melted, about 3-4 minutes per side. Remove and cut each sandwich into strips for dipping.
- Serve: Ladle the soup into bowls, garnish with fresh chives or green onions and reserved bacon bits. Serve warm alongside the grilled cheese dippers for dipping.
Notes
- Remove jalapeño seeds to adjust the heat level of the soup.
- For a richer soup, use full-fat cream cheese and heavy cream.
- Use an immersion blender to create a smoother soup texture or leave it chunky.
- To make grilled cheese faster, cook on a griddle for multiple sandwiches at once.
- Substitute bacon with turkey bacon or omit for a different protein option.
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- Reheat soup gently on the stovetop to prevent curdling of dairy.
- Gluten-free bread can be used to accommodate dietary restrictions.
Keywords: jalapeño popper soup, spicy soup, grilled cheese dippers, comfort food, cheese soup, bacon soup, spicy comfort food