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Jalapeño Popper Soup with Grilled Cheese Dippers Recipe

Jalapeño Popper Soup with Grilled Cheese Dippers Recipe

This Jalapeño Popper Soup with Grilled Cheese Dippers Recipe is creamy, cheesy, spicy, and packed with bacon and melty cheddar.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dinner
Cuisine American
Servings 6 people
Calories 620 kcal

Equipment

  • Large Dutch oven or heavy soup pot
  • Sharp knife
  • Cutting board
  • Wooden spoon
  • Measuring Cups and Spoons
  • Medium skillet for bacon
  • Large skillet or griddle for grilled cheese
  • Ladle
  • Cheese grater
  • Small whisk

Ingredients
  

For the Soup

  • 8 slices bacon chopped
  • 2 tablespoons butter
  • 1 medium yellow onion diced
  • 4 fresh jalapeños diced
  • 3 cloves garlic minced
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth
  • 2 cups whole milk
  • 8 ounces cream cheese softened and cubed
  • 2 cups sharp cheddar cheese freshly shredded
  • 1 cup heavy cream
  • 2 cups cooked shredded chicken
  • 2 green onions sliced

For the Grilled Cheese Dippers

  • 8 slices sourdough bread
  • 2 tablespoons softened butter
  • 2 cups cheddar cheese shredded

Optional Toppings

  • Extra bacon
  • Jalapeño slices
  • Sour cream
  • Extra cheddar cheese
  • Fresh cilantro
  • Crushed tortilla chips

Instructions
 

Step 1: Cook the bacon

  • In a large Dutch oven or soup pot, cook the chopped bacon over medium heat until crispy. This usually takes about 8 to 10 minutes.
  • Transfer the bacon to a paper towel-lined plate, but leave about 2 tablespoons of bacon grease in the pot. That grease adds so much flavor to the soup.
  • I made the mistake once of draining all of it away because I thought the soup might get too rich. It honestly tasted flatter afterward, so now I always keep a little.

Step 2: Sauté the vegetables

  • Add the butter to the bacon grease. Stir in the diced onion and jalapeños.
  • Cook for about 5 to 6 minutes until softened.
  • Add the garlic, smoked paprika, black pepper, and salt. Stir for another minute until fragrant.
  • At this point, your kitchen is going to smell incredible.

Step 3: Build the soup base

  • Sprinkle the flour over the vegetables and stir constantly for about 1 minute.
  • Slowly pour in the chicken broth while whisking to prevent lumps.
  • Add the milk and bring everything to a gentle simmer.
  • Do not boil the soup aggressively. Cream-based soups can separate if the heat gets too high.

Step 4: Add the cream cheese

  • Lower the heat slightly.
  • Add the softened cream cheese cubes a little at a time, stirring constantly until melted and smooth.
  • This step takes patience. Sometimes I’m tempted to rush it, but slow melting gives the soup the smoothest texture.

Step 5: Add cheddar and chicken

  • Stir in the shredded cheddar cheese gradually until fully melted.
  • Add the shredded chicken and heavy cream.
  • Simmer gently for another 10 minutes.
  • Taste and adjust seasoning if needed.
  • If you want more heat, you can add another diced jalapeño or even a few dashes of hot sauce.

Step 6: Make the grilled cheese dippers

  • Butter one side of each bread slice.
  • Heat a skillet over medium heat.
  • Place bread butter-side down and add shredded cheddar cheese. Top with another slice of bread.
  • Cook until golden brown and crispy on both sides.
  • Slice each sandwich into strips for dipping.
  • I like making these extra crispy because they soften quickly once dipped into the soup.

Step 7: Serve

  • Ladle the soup into bowls.
  • Top with crispy bacon, green onions, and extra cheddar cheese if desired.
  • Serve immediately with warm grilled cheese dippers.
Keyword Jalapeño Popper Soup with Grilled Cheese Dippers Recipe