Description
Warm up with Spicy Jalapeño Popper Soup, creamy and rich with crispy bacon, cheddar, and just enough jalapeño heat. Paired perfectly with buttery, toasted Grilled Cheese Dippers, it’s comfort food with a spicy twist you’ll crave again and again.
Ingredients
For the Soup:
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6 slices bacon, chopped
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1 small onion, finely diced
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4-5 fresh jalapeños, diced (seeds removed for less heat)
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3 cloves garlic, minced
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4 cups chicken broth
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1 (8 oz) block cream cheese, softened and cubed
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1 cup heavy cream
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2 cups shredded cheddar cheese
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1/2 teaspoon smoked paprika
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Salt and pepper, to taste
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2 tablespoons fresh chives or green onions (for garnish)
For Grilled Cheese Dippers:
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8 slices of bread (sourdough or preferred)
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2 cups shredded cheddar or cheese blend
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4 tablespoons butter, softened
Instructions
For the Soup:
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In a large pot, cook bacon until crispy. Remove bacon, leaving grease in pot.
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Sauté onion and jalapeños in bacon grease until softened, about 5 minutes. Add garlic; cook 1 minute.
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Stir in chicken broth; bring to a simmer.
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Reduce heat; add cream cheese, whisking until smooth.
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Stir in heavy cream, cheddar cheese, and smoked paprika; simmer gently until cheese melts and soup is creamy.
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Season with salt and pepper; garnish with bacon bits and chives or green onions.
For Grilled Cheese Dippers:
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Spread butter on one side of each bread slice.
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Layer cheese between slices, buttered sides outward.
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Cook sandwiches in a skillet over medium heat until golden brown on both sides and cheese melts.
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Cut into strips for easy dipping.
Notes
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Adjust jalapeño seeds based on preferred spice level.
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Great for dipping sandwiches or serving as a standalone meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American