Introduction

Spicy Jalapeño Popper Soup combines the creamy richness of cheese with a bold kick from fresh jalapeños. This comforting bowl is perfect for cheese lovers who enjoy a little heat, paired wonderfully with crispy grilled cheese dippers.

A cast iron pot with dark blue handles holds a thick, creamy beige soup evenly spread inside. In the center, there is a small pile of shredded bright orange cheese, topped with small, crispy, browned bacon pieces and tiny green parsley bits that add a fresh touch. Surrounding the pot, there are wooden bowls with chopped green herbs and more bacon pieces. Two silver spoons lie next to the pot on a white marbled surface, which also has a dark plate with toasted white bread slices and a whole dark green jalapeño pepper. 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
¼ cup (31 g) all-purpose flour
4 cups (32 ounces) chicken broth
1 cup (238 g) heavy whipping cream
8 ounces cream cheese, softened, cubed
2 cups (226 g) sharp cheddar cheese, shredded
½ teaspoon kosher salt
¼ teaspoon black pepper
¼ 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, about 8–10 minutes. Use a slotted spoon to remove bacon and place on a plate. Reserve 2 tablespoons of bacon grease in the pot; discard the rest.
Step 2: Add diced onion and jalapeños to the reserved bacon grease. Cook until softened, about 5–7 minutes.
Step 3: Stir in minced garlic and cook for 1 minute.
Step 4: Sprinkle flour over the vegetables, stirring until combined with no dry spots remaining.
Step 5: Slowly pour in chicken broth and heavy cream, stirring constantly. Bring to a gentle simmer, about 5 minutes.
Step 6: Reduce heat to low. In a heatproof bowl, whisk cream cheese with ½ cup of the hot broth until smooth. Return this mixture to the pot.
Step 7: Add shredded cheddar cheese and stir until melted and smooth.
Step 8: Season soup with kosher salt, black pepper, and red pepper flakes. Fold in half of the cooked bacon, keeping the remaining bacon for garnish.
Step 9: Keep the soup warm on low heat while preparing the grilled cheese dippers.
Step 10: For the grilled cheese dippers, butter one side of each bread slice. Place two slices of cheese between two slices of bread, with buttered sides facing out.
Step 11: Cook sandwiches in a skillet over medium heat for 2–3 minutes per side, until golden and cheese is melted.
Step 12: Let sandwiches cool slightly, then cut into strips.
Step 13: Ladle soup into bowls, garnish with sliced green onions and reserved bacon, and serve with grilled cheese dippers on the side.

Tips & Variations

For less heat, reduce the number of jalapeños or leave the seeds in for more spice.
Substitute turkey bacon for a leaner option or use smoked paprika for added depth if you skip bacon.
Try adding a squeeze of fresh lime juice before serving to brighten flavors.
Use pepper jack cheese for a spicier twist in place of sharp cheddar.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent curdling. Grilled cheese dippers are best served fresh but can be reheated in a toaster oven until crisp.

How to Serve

A creamy light orange soup fills a round grey bowl. On top, there are three small grilled cheese sandwich squares, golden brown with melted bright yellow cheese inside. Small crispy brown bacon bits and chopped green onions are sprinkled around and on the sandwich pieces. The bowl sits on a white marbled surface next to two metal spoons, a few green jalapeño peppers, and a black plate holding more grilled cheese sandwich pieces. The soup looks thick and smooth with some green herb bits mixed in. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

Yes, omit the bacon and use vegetable broth instead of chicken broth. You might want to add smoked paprika or liquid smoke for a smoky flavor.

How spicy is this soup?

The spice level comes from jalapeños and red pepper flakes. Removing the seeds reduces heat, and you can adjust the amount of red pepper flakes to suit your taste.