In a large soup pot, cook the chopped turkey bacon over medium heat until crispy. Remove with a slotted spoon and set aside, leaving a small amount of rendered fat in the pot.

Add the diced onion and chopped jalapeños. Cook for 5–6 minutes until softened.

Stir in the minced garlic and cook for another minute until fragrant.

Pour in the chicken broth and bring to a gentle simmer.

Add the cubed cream cheese and whisk until completely melted and smooth.

Stir in the heavy cream, shredded cheddar cheese, smoked paprika, salt, and black pepper.

Simmer for 5–10 minutes, stirring frequently until the soup becomes thick and creamy. This Spicy Jalapeño Popper Soup with Grilled Cheese Dippers should have a smooth, velvety texture.

Meanwhile, butter one side of each bread slice. Fill with shredded cheddar and grill over medium heat until golden brown and the cheese is melted.

Slice each grilled cheese sandwich into strips for dipping.

Ladle the soup into bowls and top with crispy turkey bacon and chopped chives before serving with the grilled cheese dippers.