Spicy Jalapeno Popper Soup

– 6 slices of bacon, chopped

– 1 medium onion, diced

– 2 cloves garlic, minced

– 4 cups chicken broth

– 2 cups cream cheese

– 1 cup shredded cheddar cheese

– 1 cup diced jalapenos (fresh or pickled)

– 1 teaspoon chili powder

– Salt and pepper to taste

– 4 slices of bread (for grilled cheese)

– 4 slices of cheddar cheese (for grilled cheese)

– Butter for grilling

1. In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon and let it drain on paper towels, leaving the bacon fat in the pot.

2. Add the diced onion to the pot and cook until it’s soft and translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute.

3. Pour in the chicken broth and bring it to a simmer.

4. Stir in the cream cheese and let it melt, mixing until the soup is creamy and smooth.

5. Add the shredded cheddar cheese and diced jalapenos. Stir until the cheese is melted and everything is well combined.

6. Season the soup with chili powder, salt, and pepper. Let it simmer for 10 minutes to allow the flavors to meld.

7. While the soup is simmering, prepare the grilled cheese. Heat a skillet over medium heat and butter one side of each slice of bread.

8. Place one slice of bread, butter-side down, in the skillet. Layer cheddar cheese on top, then add a second slice of bread, butter-side up.

9. Grill until golden brown on both sides and the cheese is melted. Repeat with the remaining bread and cheese.

10. Serve the spicy jalapeno popper soup in bowls, topped with the crispy bacon. Serve the grilled cheese dippers on the side.

Preparation time: 15 minutes

Cooking time: 30 minutes