This Spicy Jalapeño Popper Soup with Grilled Cheese Dippers is a creamy, cheesy, and fiery dish that brings the flavors of jalapeño poppers into a warm and comforting bowl. Made with roasted jalapeños, crispy bacon, and a blend of cream cheese and cheddar, this soup delivers a rich, velvety texture with just the right amount of heat. Paired with crispy grilled cheese dippers, this meal is the ultimate indulgence for spice lovers.
Ingredients
For the Soup:
- 6 slices bacon, chopped
- 4 jalapeños, seeded and diced (or more for extra heat)
- 1 small onion, diced
- 3 cloves garlic, minced
- 3 cups chicken broth
- 1 cup heavy cream
- 1 (8 oz) block cream cheese, softened
- 1 ½ cups shredded sharp cheddar cheese
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper (optional for extra spice)
For the Grilled Cheese Dippers:
- 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
Preparation
Step 1: Cook the Bacon
In a large pot over medium heat, cook the chopped bacon 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 another 30 seconds.
Step 3: Simmer the Soup
Pour in chicken broth and bring to a simmer. Reduce heat and add softened cream cheese, stirring until fully melted. Stir in heavy cream, shredded cheddar, smoked paprika, salt, black pepper, and cayenne pepper. Simmer for 5-7 minutes until thick and creamy.
Step 4: Prepare the Grilled Cheese Dippers
Butter one side of each slice of bread. On the unbuttered side, sprinkle shredded cheese and layer jalapeño slices. Top with another slice of bread, buttered side facing out.
Step 5: Cook the Grilled Cheese
Heat a skillet over medium heat. Cook sandwiches for 3-4 minutes per side until golden brown and crispy. Let them cool slightly, then slice into strips for dipping.
Step 6: Serve
Ladle the soup into bowls, top with crispy bacon, and serve with grilled cheese dippers on the side.
Variations
- Extra Heat: Add a dash of hot sauce or diced serrano peppers.
- Low-Carb Option: Skip the grilled cheese and serve with crispy cheese chips.
- Vegetarian Version: 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 to thicken before serving.
Serving Suggestions
- Garnish with extra crispy bacon bits and sliced jalapeños.
- Serve with a side of sour cream for a cooling contrast.
Tips
- To make it milder, remove all jalapeño seeds before cooking.
- Blend part of the soup for a thicker consistency.
Prep Time
15 minutes
Cooking Time
25 minutes
Total Time
40 minutes
Nutritional Information (Per Serving)
- Calories: 590
- Protein: 20g
- Sodium: 970mg
- Carbohydrates: 18g
- Fat: 48g
FAQs
Q: Can I make this soup ahead of time?
Yes, it stores well in the fridge for up to 3 days.
Q: Can I use milk instead of heavy cream?
Yes, but the soup will be slightly less creamy.
Q: What cheese works best for grilled cheese dippers?
A combination of cheddar and pepper jack provides great melt and spice.
Conclusion
Spicy Jalapeño Popper Soup with Grilled Cheese Dippers is the perfect comfort meal for anyone who loves bold flavors. Creamy, cheesy, and packed with just the right amount of spice, this soup will warm you up and keep you coming back for more.