Step 1

In a large saucepan or dutch oven, cook bacon over medium heat leaving 1/4 cup of bacon grease in the pan after the bacon is cooked. Set bacon aside.

Step 2

Add 2 tablespoons of butter, garlic, and chopped jalapeños to the bacon grease and sauté for 4-5 minutes.

Step 3

Bring saucepan down to low heat. Pour in chicken broth, shredded chicken, and cream cheese, whisking until cream cheese has melted. Slowly add in heavy whipping cream and stir occasionally.

Step 4

Add in shredded cheddar cheese, mixing until completely melted. Lastly add in the paprika, cumin, salt, pepper, and cilantro. Simmer on low heat for 15 minutes.

Step 5

Serve soup topped with bacon crumbles and cilantro. Enjoy!