Dice the onion and bell peppers, mince the garlic, and slice your jalapeños. Cook raw chicken separately until done, then shred it into small pieces. Short on time? Rotisserie chicken is a lifesaver here.

Warm a drizzle of oil in a large soup pot over medium heat. Add the onion and garlic and cook until soft and fragrant, about 3–4 minutes. Toss in the bell peppers and continue cooking until they begin to soften.

Stir in the jalapeños along with salt, pepper, and any extra spices you’re using. Let everything cook together briefly so the flavors wake up and mingle.

Fold in the shredded chicken, stirring well so it absorbs all that savory goodness from the pot.

Pour in the chicken broth and bring everything to a gentle simmer. Drop in chunks of cream cheese, stirring until the soup turns rich, smooth, and velvety. Adjust thickness with extra broth if needed.

Let the soup bubble gently for 10–15 minutes. Taste and tweak seasoning. Ladle into bowls and finish with cheddar cheese, bacon crumbles, and green onions.