Introduction

This Spicy Jalapeño Popper Soup with Grilled Cheese Dippers is a comforting twist on a classic appetizer. Creamy, cheesy, and packed with a mild heat from jalapeños, it makes a perfect meal for chilly days. Pairing it with crispy grilled cheese strips turns every spoonful into a delightful experience.

A close-up of a slice of toasted bread held by a woman's hand, dipped partially into a creamy soup. The bread has a golden-brown crust with a slightly charred pattern on top. The soup underneath is thick and smooth, pale yellow in color, filled with small pieces of green herbs and reddish-brown bits of bacon or meat, as well as some yellow corn kernels. The soup clings to the bread with melted cheese stretching down in long, gooey strands. The dish is served in a dark bowl, placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 slices bacon, chopped into small pieces

1 medium yellow onion, diced

4 medium jalapeño peppers, seeds removed, finely diced

2 teaspoons garlic, minced

1/4 cup all-purpose flour

4 cups chicken broth

1 cup heavy whipping cream

8 ounces cream cheese, softened, cubed

2 cups sharp cheddar cheese, shredded

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

1/4 teaspoon red pepper flakes

4 green onions, thinly sliced, for garnish

8 slices sandwich bread

4 tablespoons unsalted butter, softened

8 slices sharp cheddar cheese

Instructions

Step 1: Cook bacon in a large pot over medium heat until crispy. Remove bacon and set aside, leaving the bacon fat in the pot.

Step 2: Add diced onion and jalapeños to the pot and sauté until softened, about 5 minutes.

Step 3: Stir in minced garlic and cook for 1 minute until fragrant.

Step 4: Sprinkle flour over the vegetables and stir to coat. Cook for 1-2 minutes to remove the raw flour taste.

Step 5: Gradually whisk in chicken broth, ensuring no lumps form. Bring to a simmer and cook until slightly thickened, about 5 minutes.

Step 6: Reduce heat to low and stir in heavy cream, cream cheese, and shredded cheddar cheese until melted and smooth.

Step 7: Season soup with salt, black pepper, and red pepper flakes. Stir in cooked bacon pieces.

Step 8: For grilled cheese dippers, butter one side of each bread slice. Place cheddar cheese slices between two bread slices, with the buttered sides facing out.

Step 9: Cook sandwiches in a skillet over medium heat until golden brown and cheese is melted, about 3-4 minutes per side.

Step 10: Cut grilled cheese sandwiches into strips and serve alongside the soup. Garnish soup with sliced green onions.

Tips & Variations

Remove seeds from jalapeños to reduce heat, or leave some seeds if you prefer it spicier.

Use smoked bacon for deeper flavor.

Swap sharp cheddar with pepper jack cheese for a spicier kick.

For a vegetarian version, omit bacon and use vegetable broth.

Grill the sandwiches on a panini press for even crispiness.

FAQs

Can I make this soup dairy-free?

To make it dairy-free, substitute cream cheese and heavy cream with dairy-free alternatives like cashew cream and plant-based cream cheese. Use a vegan cheese substitute or omit cheese entirely, though it will alter the flavor and texture.

How spicy is this soup?

The spiciness depends on the amount of jalapeños and whether you include the seeds. Removing all seeds creates a mild, creamy soup with a gentle kick; keeping some seeds will increase the heat level.