Cook the bacon

• Cook the bacon in a Dutch oven over medium heat, stirring frequently, until crisp.
• Transfer the bacon with a slotted spoon to a paper towel-lined plate.

Sauté the vegetables

• Discard all but 2 tablespoons of the bacon grease.
• Add the jalapeño peppers, bell peppers and onion to the pan and sauté until soft.
• Add the garlic, flour, salt and spices and cook, stirring constantly.

Build the soup

• Add the chicken broth and bring to a boil over medium-high heat.
• Lower the heat to medium-low, add the cream cheese and stir vigorously until fully melted.
• Add the half and half and shredded chicken and cook until heated through.

Serve

• Ladle the soup into bowls.
• Garnish with shredded cheddar, chopped green onions, sliced jalapeños and crumbled bacon.