Name: Spicy Jalapeño Popper Soup with Grilled Cheese Dippers
Ingredients: 6 slices bacon, chopped; 1 small onion, diced; 4–5 jalapeños, seeded & chopped (adjust for heat preference); 3 cloves garlic, minced; 4 cups low-sodium chicken broth; 8 oz cream cheese, cubed and at room temperature; 1 cup heavy cream (or half-and-half for a lighter option); 2 cups shredded sharp cheddar cheese; ½ teaspoon smoked paprika; Salt & pepper, to taste; Chives or green onions, for garnish; 12 slices bread (sourdough, Texas toast, or whole wheat); 6 tablespoons softened butter; 3 cups shredded cheese (cheddar + Monterey Jack or mozzarella recommended)

Description

A rich, creamy, cheesy soup bursting with spicy jalapeño, smoky bacon, and sharp cheddar. Served with golden grilled cheese strips for dunking—comfort food leveled up.

Ingredients

Scale

For the Soup:

6 slices bacon, chopped
1 small onion, diced
4–5 jalapeños, seeded & chopped (adjust for heat preference)
3 cloves garlic, minced
4 cups low-sodium chicken broth
8 oz cream cheese, cubed and at room temperature
1 cup heavy cream (or half-and-half for a lighter option)
2 cups shredded sharp cheddar cheese
½ teaspoon smoked paprika
Salt & pepper, to taste
Chives or green onions, for garnish

For the Grilled Cheese Dippers:

12 slices bread (sourdough, Texas toast, or whole wheat)
6 tablespoons softened butter
3 cups shredded cheese (cheddar + Monterey Jack or mozzarella recommended)

Instructions

Step 1: Cook the Bacon

In a large pot or Dutch oven, cook chopped bacon over medium heat until crispy (5–7 minutes).
Remove bacon with tongs, drain on paper towels, leaving ~1 tablespoon grease in the pot.

Step 2: Sauté Aromatics

Add onion and jalapeños to the pot. Sauté ~5 minutes until onions are translucent.
Add garlic and cook 1 minute more, until fragrant.

Step 3: Build the Broth

Pour in chicken broth, scraping the bottom of the pot to release browned bits.
Bring to a gentle simmer.

Step 4: Add Cream Cheese

Reduce heat to low. Add cubed cream cheese and stir constantly until fully melted and smooth.

Step 5: Add Cream & Cheese

Stir in heavy cream and smoked paprika.
Gradually add shredded cheddar, one handful at a time, whisking until fully melted.
Simmer gently 5–10 minutes, avoiding vigorous boiling.

Step 6: Final Seasoning

Taste and season with salt, pepper, or additional heat (cayenne, hot sauce) if desired.

Step 7: Make Grilled Cheese Dippers

Butter one side of each bread slice.
Place butter-side down in a skillet over low-medium heat. Add cheese and top with second slice (butter-side up).
Cook 3–4 minutes per side until golden and cheese melts. Slice into strips.

Notes

- Thin Soup? Whisk in 1 tbsp cornstarch + 2 tbsp cold water for 2–3 minutes.
- Too Spicy? Add more cream cheese, heavy cream, or a touch of sugar/honey.
- Cheese Separation? Low heat is key. If broken, whisk in an ice cube or a splash of lemon juice to fix.

Nutrition

Calories: 490 kcal per serving
Fat: 33g
Carbohydrates: 25g