Roast the jalapeños: Heat the broiler and place halved jalapeños, cut side down, on a lined sheet. Broil 5–7 minutes until blistered. Let cool, then dice. For more heat, keep some seeds.

Crisp the bacon: In a heavy pot, cook chopped bacon over medium heat until crisp. Remove with a slotted spoon and set aside. Leave 1–2 tablespoons of bacon fat in the pot.

Sauté aromatics: Add butter if needed, then onion. Cook 4–5 minutes until translucent. Stir in garlic for 30 seconds, just until fragrant.

Add jalapeños and spices: Stir in the diced roasted jalapeños, smoked paprika, and cumin. Cook 1 minute to bloom the spices.

Pour in broth: Add chicken broth and bring to a gentle simmer. Let it bubble for 5–7 minutes to meld flavors.

Melt the cream cheese: Reduce heat to low. Whisk in cream cheese cubes slowly until fully smooth. Take your time—this is what makes the soup silky.

Add cream and cheddar: Pour in heavy cream. Sprinkle in cheddar a handful at a time, whisking until melted before adding more. Do not boil after adding cheese.

Season and finish: Stir in half the bacon. Taste, then add salt and pepper. Keep the heat low to prevent separation.

Serve: Ladle into bowls. Top with the remaining bacon, green onions, cilantro, a dollop of sour cream, and extra cheddar if you like.