Spicy Jalapeño Popper Soup with Grilled Cheese

Spicy Jalapeño Popper Soup with Grilled Cheese

Ingredients

For the Soup

• 6 slices bacon, chopped
• 1 small onion, finely diced
• 3–4 jalapeños, seeded and finely chopped (adjust to taste)
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 3 cups chicken broth
• 1 cup heavy cream
• 1 cup milk
• 8 oz cream cheese, softened and cubed
• 1 cup shredded cheddar cheese
• 1/2 cup shredded Monterey Jack cheese
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon black pepper
• Salt, to taste

For the Grilled Cheese

• 4 slices bread (sourdough or sandwich bread)
• 2 tablespoons butter, softened
• 1 cup shredded cheddar or mozzarella cheese

Instructions

Make the Soup

1. In a large pot over medium heat, cook the bacon until crispy. Remove bacon and set aside, leaving the drippings in the pot.
2. Add the onion to the pot and sauté for 3–4 minutes until soft.
3. Stir in the jalapeños and garlic, cook for 1 minute until fragrant.
4. Sprinkle in the flour and stir constantly for 1–2 minutes to remove the raw flour taste.
5. Gradually whisk in the chicken broth, making sure there are no lumps.
6. Add milk and heavy cream, bring to a gentle simmer.
7. Stir in the cream cheese until fully melted and smooth.
8. Add cheddar, Monterey Jack, smoked paprika, pepper, and salt. Stir until creamy.
9. Return the crispy bacon to the soup and simmer 5–10 minutes until thickened.

Make the Grilled Cheese

1. Butter one side of each bread slice.
2. Place one slice butter-side down in a skillet over medium heat.
3. Add cheese, then top with the second slice butter-side up.
4. Cook 2–3 minutes per side until golden brown and melty.
5. Slice in half for serving.

Serving

Serve the spicy jalapeño popper soup hot with grilled cheese on the side (or dunked

Tips

• For extra heat, leave some jalapeño seeds in.
• You can blend part of the soup for a smoother texture.
• Top with extra cheese or green onions if you like.