Spicy Jalapeño Popper Soup with Grilled Cheese Dippers
Here’s the full recipe for Spicy Jalapeño Popper Soup with Grilled Cheese Dippers 
IngredientsFor the Soup:
6 slices bacon, chopped
1 small onion, finely diced
4–5 fresh jalapeños, diced (remove seeds for less heat)
3 cloves garlic, minced
4 cups chicken broth
1 (8 oz) block cream cheese, softened and cubed
1 cup heavy cream
2 cups shredded cheddar cheese
½ teaspoon smoked paprika
Salt & black pepper, to taste
2 tbsp fresh chives or green onions (for garnish)
For the Grilled Cheese Dippers:
8 slices bread (sourdough or your favorite)
4 tbsp butter, softened
2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
Instructions1. Make the Soup:
In a large pot, cook bacon over medium heat until crispy. Remove and set aside, leaving a little bacon fat in the pot.
Add diced onion and jalapeños, sauté 3–4 minutes until softened. Stir in garlic and cook for 1 minute.
Pour in chicken broth and bring to a simmer.
Lower heat and stir in cream cheese until melted and smooth.
Add heavy cream, cheddar cheese, smoked paprika, salt, and pepper. Stir until creamy and well combined.
Return bacon to the pot (reserve a little for garnish). Simmer for 5 more minutes.
2. Make the Grilled Cheese Dippers:
Butter one side of each bread slice.
Place 4 slices (buttered side down) on a skillet, top with cheese, then another slice of bread (buttered side up).
Cook until golden brown and cheese is melted.
Slice into strips for dipping.
3. Serve:
Ladle soup into bowls, garnish with extra bacon and chives.
Serve with grilled cheese dippers on the side (perfect for dunking!).
