1. First, let’s get that incredible soup base started. In a large pot over medium heat, heat the olive oil. Add the diced onion, minced garlic, and diced jalapeños. Sauté this aromatic mixture until the veggies are softened and fragrant, about 5 minutes.

2. Next, it’s time to add the chicken. Throw the boneless, skinless chicken breasts right into the pot and cook them until they’re browned on all sides, about 8-10 minutes. Pour in the chicken broth and bring the whole thing to a boil. Reduce the heat and let the chicken simmer until it’s cooked through, about 15-20 minutes.

3. Once the chicken is cooked, remove it from the pot and shred it with two forks. Return the shredded chicken to the pot.

4. Now, the real magic happens. Stir in the heavy cream, ground cumin, paprika, salt, and pepper. The broth will take on an irresistibly creamy and spicy character. Finally, add the softened cream cheese and shredded cheddar cheese, stirring until the cheeses have melted and the soup is smooth and creamy.

5. Ladle the Spicy Jalapeño Popper Chicken Soup into bowls and top each serving with a sprinkle of crumbled bacon (if desired) and fresh cilantro. Get ready for a flavor explosion in every spoonful!