Cook the bacon in a large pot over medium heat until crispy. Remove the bacon with a slotted spoon and set it aside, leaving about 2 tablespoons of bacon fat in the pot for flavor.

Sauté the onion and jalapeños in the reserved bacon fat until they become soft and fragrant, about 4–5 minutes. Add the garlic and cook for an additional minute, stirring constantly to avoid burning.

Pour in the chicken broth and bring the mixture to a gentle simmer. Add the shredded cooked chicken, smoked paprika, salt, and pepper. Stir to combine and let it heat through for about 5 minutes.

Add the cream cheese by dropping it in cubes. Stir frequently and gently until the cream cheese fully melts into the broth. This may take a few minutes, but the result is a luxuriously creamy base.

Stir in the shredded cheddar and heavy cream. Continue stirring until the cheese is melted and the soup is smooth. Taste and adjust seasoning as needed.

Add the cooked bacon back into the pot or reserve some for topping. Let everything simmer gently for another 5 minutes to meld the flavors.

Serve hot, garnished with your choice of green onions, extra cheese, jalapeño slices, or sour cream. Enjoy immediately, or cool and refrigerate for future meals.