Spicy Jalapeño Popper Soup with Grilled Cheese Dippers Recipe
This Spicy Jalapeño Popper Soup with Grilled Cheese Dippers combines the creamy richness of a classic jalapeño popper with a comforting homemade soup, paired perfectly with crispy, melty grilled cheese dippers. The soup features smoky bacon, fresh jalapeños, cream cheese, and cheddar, garnished with fresh chives for a flavorful bite every time. The grilled cheese dippers made with buttery toasted bread and melted cheddar cheese are perfect for dipping, making this a cozy and satisfying meal perfect for chilly days or game nights.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
For the Soup
- 6 slices Bacon, chopped
- 1 small Onion, finely diced
- 4–5 pieces 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 crisp. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the pot.
- Sauté Aromatics: Add the finely diced onion and diced jalapeños to the bacon fat. Sauté until the onions become translucent and the jalapeños are tender, about 5-7 minutes. Add minced garlic and cook for an additional 1 minute until fragrant.
- Add Broth and Simmer: Pour in the chicken broth, stirring to combine. Bring the mixture to a boil, then reduce heat and let it simmer for about 10 minutes to meld the flavors.
- Add Cream Cheese and Blend: Lower the heat to medium-low and add the softened cream cheese in cubes. Stir continuously until the cream cheese is fully melted and incorporated into the soup base, creating a creamy texture.
- Stir in Cream and Cheddar: Add the heavy cream and shredded cheddar cheese, stirring until the cheese has completely melted. Season with smoked paprika, salt, and pepper to taste. Continue to cook on low heat, stirring occasionally, until the soup is heated through and smooth.
- Prepare Grilled Cheese Dippers: Butter one side of each bread slice. Place 2 slices, butter side down, on a skillet over medium heat. Sprinkle the shredded cheddar or cheese blend evenly onto the bread slices and top with the other bread slices, butter side up. Grill until golden brown and the cheese is melted, about 3-4 minutes per side. Remove and slice into strips for dipping.
- Serve: Ladle the hot soup into bowls, garnish with fresh chopped chives or green onions and the cooked bacon pieces on top. Serve immediately alongside the grilled cheese dippers for dipping.
Notes
- Remove jalapeño seeds to reduce heat; keep seeds for extra spiciness.
- You can substitute bacon with turkey bacon or omit for a vegetarian version (use vegetable broth).
- For a thicker soup, add more cream cheese or reduce broth slightly.
- Use good quality sharp cheddar for best flavor in both soup and dippers.
- Grilled cheese dippers can be made ahead and reheated in a toaster oven for crispiness.
Keywords: jalapeño popper soup, spicy soup, grilled cheese dippers, bacon soup, creamy soup, comfort food, appetizer soup