Grill the chicken over medium-high heat for 6-8 minutes per side, until the internal temperature reaches 165°F. Let it rest before chopping.

In a large pot, heat olive oil over medium heat. Add chopped jalapeños, diced onions, and minced garlic, sautéing for 5-7 minutes until soft.

Lower the heat and add cream cheese, stirring until melted. Gradually pour in chicken broth, stirring until smooth.

Once cream cheese is incorporated, add cheddar cheese and smoked paprika. Stir until cheese melts, then simmer for about 10 minutes.

Continue simmering for another 10 minutes, stirring occasionally. Taste and adjust seasoning with salt and pepper.

For a smoother texture, use an immersion blender to blend the soup, or stir well for a chunkier option.

Ladle hot soup into bowls and garnish with sour cream, cilantro, and bacon bits.