Begin by washing and chopping 2-3 jalapeños, dicing 1 medium onion, and mincing 2-3 garlic cloves. Grill 1 pound of chicken until cooked, about 6-8 minutes per side, then dice into pieces.

In a large pot over medium heat, add olive oil and sauté the diced onion until translucent, about 3-4 minutes. Add minced garlic and sauté for another 1-2 minutes.

Stir in the prepared jalapeños, 4 cups of chicken broth, and 1 teaspoon of smoked paprika and cumin. Bring to a simmer for approximately 10 minutes.

Lower the heat and mix in 8 ounces of cream cheese and 1 cup of shredded cheddar cheese. Stir until melted and integrated, about 3-5 minutes.

Add the diced grilled chicken to the pot and stir to combine. Heat through for another 5 minutes.

Adjust seasoning as needed, adding salt and pepper to taste. Simmer for another minute or two.

Ladle the soup into bowls and garnish with optional toppings like fresh cilantro or crispy bacon. Serve immediately.