Spicy Jalapeño Popper Soup with Grilled Cheese Dippers

Servings: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Estimated Calories: 480 per serving (including dippers)

Ingredients

For the Soup:

• 6 slices bacon, chopped
• 1 small yellow onion, diced
• 3–4 jalapeños, seeded and diced (leave some seeds for extra heat)
• 3 cloves garlic, minced
• 3 cups low-sodium chicken broth
• 1 (8 oz) package cream cheese, cubed and softened
• 1 cup shredded cheddar cheese
• 1/2 cup shredded Monterey Jack cheese
• 1/2 cup heavy cream
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups cooked, shredded chicken (rotisserie works great)
• 2 green onions, sliced (for garnish)

For the Grilled Cheese Dippers:

• 8 slices sandwich bread
• 4 tablespoons butter, softened
• 1 1/2 cups shredded cheddar or Monterey Jack cheese

Instructions

Make the Soup:

1. In a large pot over medium heat, cook bacon until crisp. Remove with a slotted spoon and set aside, leaving 1 tablespoon bacon fat in the pot.
2. Add onion and jalapeños to the pot. Sauté for 3–4 minutes until softened. Add garlic and cook for 30 seconds.
3. Pour in chicken broth and bring to a simmer.
4. Add cream cheese, stirring until melted and smooth.
5. Stir in cheddar, Monterey Jack, heavy cream, smoked paprika, salt, and pepper. Simmer for 5 minutes.
6. Add shredded chicken and half the cooked bacon. Simmer for 5 more minutes.
7. Taste and adjust seasoning. Serve hot, garnished with green onions and remaining bacon.

Make the Grilled Cheese Dippers:

1. Butter one side of each bread slice. Place cheese between two slices, buttered sides out.
2. Cook in a skillet over medium heat until golden brown and cheese is melted, about 2–3 minutes per side.
3. Cut into strips for dipping. Serve alongside soup.