Description
A creamy and flavorful Spicy Jalapeño Popper Soup enriched with smoky bacon and sharp cheddar, served with golden grilled cheese dippers that perfectly complement the spicy warmth of the soup. This comforting dish brings the classic jalapeño popper flavors into a hearty bowl, ideal for a cozy meal.
Ingredients
For the Soup:
- 6 slices bacon, chopped
- 1 small onion, finely diced
- 4-5 fresh jalapeños, diced (seeds removed for less heat)
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 (8 oz) block cream cheese, softened and cubed
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- 2 tablespoons fresh chives or green onions (for garnish)
For the Grilled Cheese Dippers:
- 8 slices of bread (sourdough or your favorite)
- 2 cups shredded cheddar or a cheese blend
- 4 tablespoons butter, softened
Instructions
- Cook the Bacon: In a large pot over medium heat, add the chopped bacon and cook until crispy. Use a slotted spoon to remove the bacon and set aside, leaving the rendered fat in the pot.
- Sauté the Onion and Jalapeños: Add the finely diced onion and diced jalapeños to the pot with the bacon fat. Cook over medium heat until the onion becomes translucent and the peppers soften, about 5 minutes.
- Add Garlic: Stir in the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.
- Add Broth and Simmer: Pour in the chicken broth, bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes to meld the flavors.
- Incorporate Cream Cheese and Cream: Lower the heat and whisk in the cubed cream cheese until fully melted and combined. Then stir in the heavy cream.
- Add Cheddar and Season: Gradually add the shredded cheddar cheese while stirring until melted and smooth. Season with smoked paprika, salt, and pepper to taste. Keep warm on low heat, stirring occasionally.
- Prepare Grilled Cheese Dippers: Butter one side of each bread slice. Place buttered side down on a skillet over medium heat. Add shredded cheese on top of 4 slices, then top with remaining slices, buttered side up. Grill until golden brown on both sides and cheese is melted, about 3-4 minutes per side. Remove and cut into strips.
- Serve: Ladle soup into bowls, garnish with crispy bacon and fresh chives or green onions. Serve with grilled cheese dippers on the side for dipping.
Notes
- For less heat, remove seeds and membranes from jalapeños completely.
- You can substitute chicken broth with vegetable broth for a milder flavor.
- Use crusty sourdough bread for best grilled cheese texture.
- Leftover soup can be stored in the refrigerator up to 3 days and reheated gently.
- For an extra smoky flavor, try adding a pinch of chipotle powder.
