Spicy Jalapeño Popper Soup with Grilled Cheese Dippers Bliss

Enjoy a delicious bowl of Spicy Jalapeño Popper Soup with Grilled Cheese Dippers – a creamy, spicy comfort food perfect for any occasion.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 4 bowls

Course: Snacks

Cuisine: American

Calories: 550

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup

6 slices Bacon Adds savory flavor and crunch; use turkey bacon or omit for a vegetarian version.
1 small Onion Provides aromatics and sweetness; shallots or leeks can be substituted.
4-5 pieces Fresh jalapeños Diced, seeds removed for less heat.
3 cloves Garlic Minced, enhances flavor.
4 cups Chicken broth Acts as the soup base; substitute with vegetable broth for vegetarian option.
8 oz Cream cheese Softened and cubed for creamy texture.
1 cup Heavy cream Provides richness; substitute with half-and-half for lighter version.
2 cups Shredded cheddar cheese Sharp, creamy flavor; explore different cheeses.
1/2 teaspoon Smoked paprika Adds depth and warmth.
To taste Salt and pepper For seasoning.
2 tablespoons Fresh chives or green onions For garnish.

For the Grilled Cheese Dippers

8 slices Bread Sturdy like sourdough.
2 cups Shredded cheese For dippers.
4 tablespoons Butter Softened for grilling.

Equipment

large pot
Skillet

Method

Soup Preparation

Cook Bacon: In a large pot over medium heat, cook chopped bacon until crispy (about 5-7 minutes). Transfer bacon to a paper towel-lined plate, leaving 1 tablespoon of fat in the pot.
Sauté Vegetables: Add diced onion and jalapeños to the pot. Sauté in bacon fat for 3-5 minutes until onion is translucent. Add minced garlic and sauté another minute.
Simmer Soup: Pour in chicken broth, scraping the bottom of the pot to incorporate flavors. Bring to a gentle simmer, stir in cream cheese until melted. Add heavy cream and cheddar cheese. Season with paprika, salt, and pepper. Simmer uncovered for 10-15 minutes.
Make Dippers: Butter one side of each slice of bread. Assemble sandwiches with 1 cup of shredded cheese between two slices. Grill in a skillet over medium heat for 2-3 minutes per side until golden brown.
Serve: Ladle hot soup into bowls, top with crispy bacon and chives. Serve with grilled cheese dippers.

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 30gProtein: 25gFat: 40gSaturated Fat: 20gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 1200mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 600IUVitamin C: 20mgCalcium: 400mgIron: 2mg

Notes

Adjust spice level by modifying jalapeños and use sturdy bread for dippers. Store leftover soup in airtight container for up to 4 days.

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