In a 4‑ or 5‑quart Dutch oven or soup pot, cook the chopped bacon over medium heat until crisp (about 8‑10 minutes). Transfer the bacon to a plate lined with paper towels, and drain the bacon grease, leaving about 3 tablespoons in the pot.

Add the diced onion, celery, green bell pepper, red bell pepper and chopped jalapeños. Cook for around 5 minutes, stirring now and then, until the peppers are just soft.

Sprinkle the flour over the veggies, add the minced garlic, and stir. The mixture will become a little thick and pasty — that’s okay.

Increase heat to medium‑high. Add the chicken broth one cup at a time, stirring/incorporating each addition fully into the veggie mixture until smooth. Then add the half‑and‑half. Bring the soup up to a gentle boil and cook for five minutes.

In a medium heat‑proof bowl, place the cream cheese. Slowly pour in about ½ cup of the hot broth mixture, whisking until smooth and creamy.

Add the cream cheese mixture and the cheddar cheese into the soup pot, stirring until the cheeses are melted and combined thoroughly.

Stir in the shredded cooked chicken and most of the cooked bacon (reserve about ¼ cup of the bacon for garnish). Remove from heat.

Ladle into soup bowls and garnish with toppings of your choice—such as sliced jalapeños, crushed croutons, extra cheese, and the reserved bacon.