Spicy Jalapeño Popper Soup with Grilled Cheese Dippers
A bold, creamy twist on the classic appetizer! This Spicy Jalapeño Popper Soup is rich, cheesy, smoky, and packs just the right amount of heat. Perfectly paired with crispy grilled cheese dippers for a soul-warming meal.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 mins
- Servings: 4–6
Ingredients
For the Soup:
- 6 slices bacon, chopped
- 1 small onion, diced
- 4–5 jalapeños, seeded & chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 8 oz cream cheese, cubed
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- ½ tsp smoked paprika
- Salt & pepper to taste
- Chives or green onions (for topping)
Instructions
- Crisp the Bacon: In a large pot, cook chopped bacon over medium heat until crispy. Remove and set aside on a paper towel-lined plate.
- Sauté the Vegetables: In the remaining bacon fat, sauté onion and jalapeños for 3–4 minutes until softened. Add garlic and cook for 30 seconds.
- Build the Base: Pour in chicken broth and bring to a simmer. Add cubed cream cheese and whisk until melted and smooth.
- Make It Creamy: Lower the heat. Stir in heavy cream, shredded cheddar, and smoked paprika. Continue stirring until soup is thick and creamy.
- Season: Add salt and pepper to taste. Let it simmer for 5–10 minutes so flavors meld together.
- Serve: Ladle the soup into bowls, top with crispy bacon and chopped chives or green onions. Serve hot with grilled cheese dippers.
Tips & Variations
- Want more spice? Leave some seeds in the jalapeños.
- No bacon? Try smoked turkey or vegetarian bacon.
- You can use milk instead of cream for a lighter texture.
- Add a dash of hot sauce for extra kick!
