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Spicy Jalapeño Popper Soup with Grilled Cheese Dippers

Spicy Jalapeño Popper Soup with Grilled Cheese Dippers Bliss

Experience the creamy and comforting Spicy Jalapeño Popper Soup with Grilled Cheese Dippers that ignites your taste buds with every spoonful.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 4 cups
Course: Soup
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 6 slices Bacon May substitute with turkey bacon for a lighter option.
  • 2 cups Jalapeños Adjust quantity for desired spice level.
  • 1 large Onion Could substitute with shallots for a milder taste.
  • 4 cloves Garlic Fresh garlic is recommended for the best flavor.
  • 4 cups Chicken Broth Vegetable broth can be used for a vegetarian version.
  • 1 cup Heavy Cream Can substitute with half-and-half for a lighter version.
  • 8 oz Cream Cheese Make sure it is softened for easy incorporation.
  • 1 cup Sharp Cheddar Cheese Other varieties like medium cheddar can be used.
  • 1 tsp Smoked Paprika Substitute with regular paprika, but you'll lose the smoky aspect.
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 1/4 tsp Cayenne Pepper Omit for a milder soup.
For the Grilled Cheese Dippers
  • 4 slices Bread Use your favorite variety for the best dipping experience.
  • 2 tbsp Butter A high-fat butter works best for grilling.
  • 2 slices Additional Jalapeño Slices Use sparingly if you prefer less spice.
  • 1 cup Cheese Choose a melty cheese like mozzarella or more cheddar.

Equipment

  • large pot
  • skillet
  • cutting board
  • Knife

Method
 

Step-by-Step Instructions for Spicy Jalapeño Popper Soup with Grilled Cheese Dippers
  1. In a large pot, over medium heat, fry chopped bacon until crispy, about 5-7 minutes. Remove bacon and leave 1 tablespoon of grease behind.
  2. Add diced onion and chopped jalapeños to the pot, sauté for about 3-4 minutes until softened. Stir in minced garlic for 30 seconds.
  3. Pour in chicken broth, bring mixture to a simmer, then add softened cream cheese, stirring until melted. Follow with heavy cream, cheddar cheese, smoked paprika, salt, black pepper, and optional cayenne. Simmer for 5-7 minutes.
  4. Butter one side of each bread slice and layer cheese and jalapeño on the unbuttered side. Place another slice on top, buttered side out.
  5. In a skillet over medium heat, cook sandwiches for 3-4 minutes on each side until golden brown and cheese is melted.
  6. Ladle soup into bowls and sprinkle reserved bacon bits on top. Serve alongside grilled cheese dippers.

Nutrition

Serving: 1cupCalories: 450kcalCarbohydrates: 30gProtein: 20gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 60mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 4gVitamin A: 800IUVitamin C: 30mgCalcium: 300mgIron: 2mg

Notes

Allow the soup to sit for a few minutes after cooking to thicken and let the flavors meld beautifully.

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