1. Heat the olive oil in a large soup pot over medium heat. Add the chopped bacon and cook until crispy, about 5-7 minutes. Use a slotted spoon to remove the bacon and set aside, leaving the rendered fat in the pot.
2. Add the diced onion to the pot and sauté until soft and translucent, roughly 5 minutes. Stir in the minced garlic and cook for another 1 minute until fragrant.
3. Stir in the chopped jalapeños, smoked paprika, cumin, salt, and black pepper. Cook for 2-3 minutes until the jalapeños soften slightly and the spices become aromatic. This step is where the flavors really start to build!
4. Add the shredded chicken and chicken broth to the pot. Stir well and bring the soup to a gentle boil. Then reduce the heat and let it simmer uncovered for 10 minutes, allowing all the flavors to meld together.
5. Lower the heat to medium-low and add the cream cheese cubes, stirring until they melt completely into the soup, creating a creamy texture.
6. Pour in the whole milk or heavy cream and stir to combine. Let the soup heat through for another 3-5 minutes but avoid boiling once the dairy is added to prevent curdling.
7. Turn off the heat and stir in the shredded cheddar cheese until melted and smooth.
8. Add the fresh lime juice and chopped cilantro for a bright, fresh finish. Taste and adjust salt or spice as needed.
9. Ladle the soup into bowls and garnish with the crispy bacon bits, sliced green onions, or extra jalapeño slices for an added kick.

One of my favorite memories is the night Ouma and I tested this recipe together, debating how much jalapeño was “just right.” Mama Lou’s advice? “Never be afraid to add a little more spice—it’s the love that counts.” Those words have stayed with me, and I hope you feel that love in every spoonful.