Instructions:
Cook the Vegetables: In a large pot, heat a small amount of oil over medium heat. Sauté the diced jalapeños, chopped onion, and minced garlic until they are soft and fragrant.
Add Broth: Pour in the chicken broth and bring the mixture to a boil.
Incorporate Main Ingredients: Lower the heat and mix in the shredded chicken, softened cream cheese, heavy cream, salt, pepper, and dried oregano. Stir until the cream cheese has fully melted and the soup is warmed through.
Add Cheese: Stir in the shredded cheddar cheese and cook until it has melted and the soup is creamy.
Garnish and Serve: Ladle the soup into bowls and top with crumbled bacon and fresh cilantro before serving. Enjoy hot!
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