Jalapeño Popper Soup with Spicy Jalapeño Grilled Cheese is the ultimate comfort food with a bold, spicy twist. This creamy, cheesy soup takes inspiration from classic jalapeño poppers, blending roasted jalapeños, crispy bacon, cream cheese, and cheddar into a rich, flavorful base. Paired with a buttery, golden-brown grilled cheese stuffed with jalapeños and melted cheese, this meal is a fiery delight that’s perfect for chilly nights.
Ingredients
For the Soup:
- 6 slices bacon, chopped
- 4 jalapeños, seeded and diced (adjust for heat preference)
- 1 small onion, diced
- 3 cloves garlic, minced
- 3 cups chicken broth
- 1 cup heavy cream
- 1 (8 oz) block cream cheese, softened
- 1 cup shredded sharp cheddar cheese
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For the Grilled Cheese:
- 4 slices sourdough or Texas toast
- 2 tablespoons butter, softened
- 1 cup shredded pepper jack cheese
- 1 cup shredded cheddar cheese
- 1 jalapeño, thinly sliced
- 1 teaspoon garlic powder
Preparation
Step 1: Cook the Bacon
In a large pot, cook the chopped bacon over medium heat until crispy. Remove and set aside, leaving about 1 tablespoon of bacon grease in the pot.
Step 2: Sauté Vegetables
Add diced onions and jalapeños to the pot. Sauté for 3-4 minutes until softened. Stir in garlic and cook for 30 more seconds.
Step 3: Simmer the Soup
Pour in chicken broth and bring to a simmer. Reduce heat, add cream cheese, and stir until melted. Add heavy cream, shredded cheddar, smoked paprika, salt, and black pepper. Stir until smooth and creamy. Simmer for 5-7 minutes.
Step 4: Prepare the Grilled Cheese
Spread butter on one side of each slice of bread. On the unbuttered side, sprinkle half of the shredded cheeses and add sliced jalapeños. Top with remaining cheese and another slice of bread.
Step 5: Cook the Grilled Cheese
Heat a skillet over medium heat. Cook each sandwich for 3-4 minutes per side until golden brown and crispy. Sprinkle with garlic powder while cooking for extra flavor.
Step 6: Serve
Ladle the soup into bowls, top with crispy bacon, and serve with jalapeño grilled cheese on the side for dipping.
Variations
- Extra Spicy: Use serrano peppers instead of jalapeños.
- Low-Carb Version: Replace the grilled cheese with cheese crisps.
- Vegetarian Option: Omit the bacon and use vegetable broth.
Cooking Notes
- Roasting the jalapeños before adding them enhances the smoky flavor.
- Let the soup sit for a few minutes after cooking to thicken.
Serving Suggestions
- Serve with extra crispy bacon bits on top.
- Garnish with sliced jalapeños or a sprinkle of smoked paprika.
Tips
- To make it milder, remove all seeds from the jalapeños.
- For a thicker soup, blend half of it before serving.
Prep Time
15 minutes
Cooking Time
25 minutes
Total Time
40 minutes
Nutritional Information (Per Serving)
- Calories: 580
- Protein: 18g
- Sodium: 980mg
- Carbohydrates: 20g
- Fat: 45g
FAQs
Q: Can I make this soup ahead of time?
Yes, it stores well in the fridge for up to 3 days.
Q: What cheese works best for the grilled cheese?
Pepper jack and cheddar give the best spicy, creamy texture.
Q: Can I use milk instead of heavy cream?
Yes, but the soup will be slightly less rich.
Conclusion
Jalapeño Popper Soup with Spicy Jalapeño Grilled Cheese is a deliciously indulgent dish that combines rich, creamy textures with bold, spicy flavors. This hearty meal is perfect for anyone who loves a little heat in their comfort food