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Jalapeño Popper Soup with Grilled Cheese Dippers

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This creamy, cheesy jalapeño popper soup combines smoky bacon, gooey cheese, and a spicy kick from fresh jalapeños for the ultimate comfort food. Served with crispy grilled cheese dippers, it’s a cozy, crowd-pleasing meal perfect for any night.

Ingredients

Scale
  • 6 slices bacon, chopped
  • 2 tablespoons unsalted butter
  • 3–4 medium jalapeños, seeds removed and diced
  • 3 cloves garlic, minced
  • 1 medium onion, diced
  • 4 cups (960 ml) low-sodium chicken broth (or vegetable broth for vegetarian)
  • 8 oz (225 g) cream cheese, softened
  • 1 1/2 cups (170 g) sharp cheddar cheese, shredded
  • 1 cup (115 g) Monterey Jack cheese, shredded (or pepper jack for extra spice)
  • 1 cup (240 ml) half-and-half or heavy cream (or milk for lighter soup)
  • Salt and black pepper, to taste (start with 1/2 teaspoon salt and 1/4 teaspoon pepper)
  • 2 green onions, sliced (for garnish, optional)
  • Pinch of crushed red pepper flakes (optional)
  • For the Grilled Cheese Dippers:
  • 4–6 slices bread (sourdough, white, or whole wheat)
  • 2 tablespoons butter, softened
  • 4–6 slices cheddar or American cheese

Instructions

  1. Cook the bacon in a large Dutch oven or soup pot over medium heat until crispy and browned, about 5-7 minutes. Transfer bacon to a paper towel-lined plate, leaving about 1 tablespoon bacon fat in the pot.
  2. Add butter to the pot. Sauté diced onion and jalapeños for 4-5 minutes until onions are translucent and jalapeños softened. Stir in garlic and cook for 30 seconds until fragrant.
  3. Pour in chicken broth, scraping up any browned bits. Bring to a gentle simmer, cover, and cook for 8-10 minutes. (Optional: Use an immersion blender for a smoother soup.)
  4. Reduce heat to low. Add softened cream cheese in small chunks, stirring until melted and blended. Gradually add shredded cheddar and Monterey Jack, whisking until melted and smooth.
  5. Stir in half-and-half (or cream) and most of the cooked bacon (reserve some for topping). Heat through and season with salt and pepper to taste.
  6. While soup simmers, make grilled cheese dippers: Butter one side of each bread slice. Place cheese between two slices, butter sides out. Cook in a hot skillet over medium heat until golden and crispy, about 3-4 minutes per side. Let cool slightly, then slice into strips.
  7. Ladle soup into bowls. Top with reserved bacon, green onions, and red pepper flakes if desired. Serve with grilled cheese dippers on the side.

Notes

For a vegetarian version, skip the bacon and use vegetable broth; add smoked paprika for flavor. Adjust jalapeños for desired heat. If soup is too thick, add more broth; if too thin, simmer uncovered. For extra smoothness, blend before adding cheese. Use gluten-free bread for dippers if needed. Pre-shredded cheese may affect texture—shred your own for best results.

Nutrition

Keywords: jalapeño popper soup, comfort food, spicy soup, grilled cheese dippers, bacon, creamy soup, easy dinner, weeknight meal, cheese soup, American soup

Find it online: https://bitefuljoy.com/jalape-n-o-popper-soup-recipe-easy-comfort-food-with-grilled-cheese-dippers/