Spicy Jalapeño Popper Soup with Grilled Cheese Dippers
A bold, creamy soup with a kick — made for dunking and devouring.
Introduction
If jalapeño poppers and grilled cheese had a baby, it would be this gloriously spicy, cheesy soup. This Spicy Jalapeño Popper Soup brings all the smoky, creamy, bacon-y flavor of your favorite appetizer in a cozy, spoonable form. Paired with crispy grilled cheese dippers, it’s comfort food with a fiery twist — perfect for chilly nights, game day eats, or anytime you’re craving serious flavor
Ingredients (Serves 4–6)
For the Soup:
- 6 slices bacon, chopped
- 1 small onion, diced
- 4–5 jalapeños, seeded & chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 8 oz cream cheese, cubed
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- ½ tsp smoked paprika
- Salt & black pepper to taste
- Chives or green onions, for topping
For the Grilled Cheese Dippers:
- 8 slices of bread (sourdough or your favorite)
- 2 cups shredded cheddar cheese
- 4 tbsp softened butter
Tips for Success
- Customize the Heat: Leave a few jalapeño seeds in for more spice — or add a dash of hot sauce.
- Cheese It Up: Swap cheddar for pepper jack or gouda for a twist.
- Cream Cheese Hack: Soften or cube cream cheese to melt faster into the broth.
- Bacon Boost: Use bacon grease as flavor gold — don’t wipe the pan clean.
- Crispier Dippers: Grill the sandwiches low and slow for max crunch and melty goodness.
- Meal Prep Friendly: Soup reheats like a dream. Keep grilled cheese separate for crispness.
Step-by-Step Instructions
- Bacon Magic: In a large soup pot over medium heat, cook bacon until crispy. Remove and set aside, leaving 1–2 tablespoons of bacon grease in the pot.
- Flavor Base: Add diced onion and chopped jalapeños. Sauté until softened (about 5 minutes). Stir in garlic and cook for another 30 seconds until fragrant.
- Build the Soup: Pour in chicken broth and bring to a simmer. Add cubed cream cheese and stir until fully melted and smooth.
- Make It Rich: Reduce heat to low. Stir in heavy cream, shredded cheddar, smoked paprika, salt, and pepper. Simmer gently until thick and velvety.
- Grilled Cheese Time: Butter one side of each bread slice. Sandwich shredded cheddar between unbuttered sides. Grill in a pan until golden and crispy, then slice into dunkable strips.
- Serve & Devour: Ladle hot soup into bowls. Top with crispy bacon and chives or green onions. Dunk grilled cheese strips and enjoy every spicy, cheesy bite!
Quick Info
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Serves: 4–6
Why You’ll Love It
This soup is cozy with a kick — bringing rich, creamy comfort and just enough spice to wake up your tastebuds. Paired with crispy, gooey grilled cheese strips, it’s the kind of meal that turns an ordinary day into an event. Think of it as jalapeño poppers… upgraded