Spicy Jalapeño Popper Soup (Print Version)
Creamy jalapeño soup paired with grilled cheese dippers for a smoky, cheesy delight.
# Ingredients:
→ For the Soup
01 -
6 slices bacon, chopped
02 -
1 small onion, finely diced
03 -
4-5 fresh jalapeños, diced, seeds removed
04 -
3 cloves garlic, minced
05 -
4 cups chicken broth
06 -
1 (8 oz) block cream cheese, softened and cubed
07 -
1 cup heavy cream
08 -
2 cups shredded cheddar cheese
09 -
1/2 teaspoon smoked paprika
10 -
Salt and pepper, to taste
11 -
2 tablespoons fresh chives or green onions, chopped, for garnish
→ For the Grilled Cheese Dippers
12 -
8 slices of bread (sourdough or preferred type)
13 -
2 cups shredded cheddar or cheese blend
14 -
4 tablespoons butter, softened
# Instructions:
01 -
In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove and set aside, leaving 1-2 tablespoons of bacon grease in the pot.
02 -
Add the diced onion and jalapeños to the pot. Cook until soft, about 5 minutes. Add the minced garlic and sauté until fragrant, about 1 minute.
03 -
Pour in the chicken broth and bring to a simmer. Stir in the cream cheese until melted and smooth.
04 -
Add the heavy cream, shredded cheddar cheese, and smoked paprika. Stir until the cheese melts and the soup becomes creamy. Season with salt and pepper to taste.
05 -
Butter one side of each bread slice. Place cheese between two slices with the buttered sides facing out. Grill on a skillet over medium heat until golden and the cheese is melted. Cut into strips for dipping.
06 -
Ladle the soup into bowls. Top with crispy bacon and chopped chives. Serve with grilled cheese dippers on the side or dunked in the soup.