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Spicy Jalapeño Popper Soup with Grilled Cheese Dippers Recipe

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5 from 43 reviews

This Spicy Jalapeño Popper Soup with Grilled Cheese Dippers offers a creamy and flavorful blend of spicy jalapeños, crispy bacon, and rich cheeses. Perfect for a comforting meal, the soup is complemented by buttery grilled cheese strips ideal for dipping.

Ingredients

Soup Ingredients

  • 6 slices bacon, chopped
  • 1 small onion, finely diced
  • 5 pieces fresh jalapeños, diced (seeds removed for less heat)
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 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)

Grilled Cheese Dippers Ingredients

  • 8 slices bread (sourdough or your favorite)
  • 2 cups shredded cheddar or a cheese blend
  • 4 tablespoons butter, softened

Instructions

  1. Cook Bacon: In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Transfer bacon bits to a paper towel-lined plate, leaving about 1 tablespoon of bacon fat in the pot.
  2. Sauté Vegetables: Add the finely diced onion and diced jalapeños to the pot. Sauté for 5 minutes until softened but not browned. Stir in minced garlic and cook for 1 minute until fragrant.
  3. Add Broth and Simmer: Pour in the chicken broth and stir, scraping up any brown bits from the bottom. Bring the mixture to a simmer.
  4. Melt Cream Cheese and Add Dairy: Add the cubed cream cheese, stirring until mostly melted and smooth. Pour in the heavy cream, shredded cheddar cheese, and smoked paprika. Stir continuously until all cheese is melted and the soup is smooth.
  5. Season and Thicken: Season with salt and pepper to taste. Simmer uncovered for 15 minutes, stirring occasionally until the soup thickens and becomes creamy.
  6. Prepare Grilled Cheese Dippers: While the soup simmers, butter one side of each bread slice. Sandwich shredded cheddar between two slices, buttered sides facing out. Heat a skillet over medium heat and cook each sandwich for 3 minutes per side until golden and cheese is melted. Let cool slightly and slice into strips.
  7. Serve: Ladle the hot soup into bowls. Top each bowl with crispy bacon bits and chopped chives or green onions. Serve immediately with the grilled cheese dippers on the side.

Notes

  • Remove jalapeño seeds to reduce heat; use fewer peppers if you want milder spice.
  • Use a cheese blend such as cheddar and Monterey Jack for added flavor in the grilled cheese dippers.
  • Substitute vegetable broth for chicken broth to make it vegetarian-friendly.
  • For a thicker soup, simmer a bit longer or add a slurry of cornstarch and water.
  • Use day-old bread for grilled cheese dippers for better texture and crispness.

Find it online: https://piesbyolivia.com/spicy-jalapeno-popper-soup-with-grilled-cheese-dippers-recipe/