Step 1: In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and jalapeños, sautéing for about 5 minutes until the onion is translucent and the jalapeños have softened slightly.
Step 2: Stir in the minced garlic and cook for an additional minute until fragrant. Be careful not to burn the garlic.
Step 3: Pour in the 4 cups of chicken broth and bring the mixture to a gentle simmer.
Step 4: Reduce the heat to low, then add the softened cream cheese to the pot. Stir continuously until the cream cheese is fully melted and smoothly combined into the broth, creating a creamy base.
Step 5: Add the diced grilled chicken to the pot, along with 1 teaspoon of smoked paprika, 1 teaspoon of cumin, and salt and pepper to taste. Stir until all ingredients are well combined and the chicken is heated through.
Step 6: Gradually stir in the 1 cup of shredded cheddar cheese until it is completely melted and the soup is wonderfully creamy and smooth. Taste the soup and adjust the seasonings if needed.
Step 7: Ladle the hot soup into bowls and serve immediately. Garnish with your favorite optional toppings such as crispy bacon, sliced green onions, or a dollop of sour cream. Enjoy!