Cook the Bacon:
In a large Dutch oven, cook chopped bacon over medium heat until crispy. Remove with a slotted spoon, leaving 2–3 tbsp of bacon fat in the pot.

Sauté the Aromatics:
Add diced onion and cook 3–5 minutes. Stir in garlic and jalapeños; cook 1–2 minutes until fragrant.

Cook the Chicken:
Push veggies to one side and add raw chicken. Season with salt, pepper, and smoked paprika. Sear 3–4 minutes per side. Stir to combine.

Add Broth & Simmer:
Pour in chicken broth, scraping the bottom of the pot. Bring to a boil, then reduce to a simmer for 15–20 minutes.

Shred Chicken (If Needed):
Remove whole breasts/thighs and shred; return to pot.

Add Cream Cheese:
Add softened cream cheese in chunks. Stir on low heat until fully melted and creamy.

Add Cheddar & Cream:
Stir in shredded cheddar a handful at a time. Pour in heavy cream and simmer on low for 5–7 minutes.

Finish & Serve:
Stir in half the cooked bacon. Ladle into bowls and top with cheddar, bacon, jalapeños, cilantro, or sour cream.