Bacon Jalapeño Chicken & Roasted Pineapple Soup with Monterey Jack & Cheddar, served alongside a Smoked Gouda Grilled Cheese on Sourdough

Ingredients

• 4 slices thick-cut bacon, chopped

• 1 lb cooked chicken breast, diced or shredded

• 1 small onion, finely diced

• 2 cloves garlic, minced

• 1–2 jalapeños, seeded and diced (to taste)

• 2 cups fresh pineapple, roasted until caramelized

• 4 cups chicken broth

• 1/4 cup light cream or half-and-half

• 1 tsp smoked paprika

• ½ tsp black pepper

• Salt to taste

• Monterey Jack & sharp cheddar cheese, freshly shredded

How to Make It

1. In a heavy pot, cook bacon until crisp. Remove and set aside, leaving the drippings.

2. Sauté onion and jalapeño in the bacon drippings until soft and fragrant. Add garlic.

3. Stir in chicken, roasted pineapple, smoked paprika, and broth. Simmer gently.

4. Finish with cream, season to taste, and simmer just until warmed through.

5. Serve hot, topped with bacon and a generous sprinkle of Monterey Jack & cheddar.

Simple. Intentional. No wasted motion.

Smoked Gouda Grilled Cheese on Sourdough

Because soup needs a companion—and this one understands the assignment.

Ingredients

• Thick-cut sourdough bread

• Smoked gouda cheese, sliced

• Butter (real butter, always)

Method
Butter the bread, layer the cheese generously, and grill low and slow until the bread is golden and the cheese is unapologetically melted.

No rush. Let it become what it’s meant to be.