In a large Dutch oven, heat over medium heat and add chopped bacon, cooking until crispy and golden for about 7–10 minutes. Remove bacon with a slotted spoon, leaving some fat in the pot.

Add diced onion and sauté for 3–5 minutes until translucent. Stir in minced garlic and chopped jalapeños, cooking for an additional 1–2 minutes.

If using raw chicken, push veggies aside and sear seasoned chicken breasts for 3-4 minutes per side. If using pre-cooked chicken, skip this step.

Pour in chicken broth, scraping the bottom to deglaze. Bring to a low boil, then let it simmer for about 15–20 minutes.

Remove chicken to shred if necessary, then return it to the pot and stir in softened cream cheese until melted and creamy.

Gradually add shredded cheddar cheese and heavy cream, stirring until fully incorporated. Let it simmer on low for 5–7 minutes.

Taste and adjust seasoning with salt and pepper. Fold in half of the reserved crispy bacon and serve hot, garnished with bacon, sliced jalapeños, or sour cream.