Directions

• Chop the vegetables
  Chop about a quarter to half of an onion, depending on its size. Remove the seeds and membrane from half of a bell pepper and chop it. Cut the tops off two fresh jalapeños, slice them in half, remove the seeds with a spoon, and chop them. Set aside a small amount of jalapeño for topping later if desired.
• Add chicken to the slow cooker
  Place three boneless, skinless chicken breasts in the bottom of the crock pot. Chicken thighs can also be used if preferred.
• Add vegetables and seasonings
  Add the chopped onion, bell pepper, and jalapeños to the crock pot. Season with salt, pepper, paprika, and cumin. Pour in three cups of chicken broth and stir gently to combine.
• Cook until chicken is tender
  Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the chicken is fully cooked and easily shreddable.
• Shred the chicken
  Remove the chicken from the crock pot and shred it using two forks. Once shredded, return the chicken to the soup and stir.
• Add cream cheese and dairy
  Cut one softened 8-ounce block of cream cheese into pieces and add it to the crock pot. Pour in the heavy cream and stir gently to help the cream cheese begin melting.
• Add shredded cheese
  Stir in about one cup of shredded cheese, such as Colby Jack, Monterey Jack, or cheddar. Keep the slow cooker on low to prevent the cheese from curdling.
• Add cooked bacon
  Chop cooked, crispy bacon into small pieces. Stir most of the bacon into the soup, reserving some for topping.
• Melt and combine
  Continue cooking on low until all the cheese is fully melted and the soup is smooth and well combined. Stir occasionally.
• Serve
  Ladle the soup into bowls and top with reserved bacon and chopped jalapeños if desired. Serve warm.