1. 1. In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Transfer the bacon to a paper towel-lined plate, reserving 2 tablespoon of the bacon grease in the pot.

2. 2. Add the diced onion to the bacon grease and sauté for 5-7 minutes, or until the onion is translucent and fragrant.

3. 3. Stir in the minced garlic and cook for an additional minute, until the aroma blooms.

4. 4. Add the cubed chicken to the pot and cook, stirring occasionally, until the chicken is no longer pink, about 8-10 minutes.

5. 5. Reduce the heat to medium-low and add the softened cream cheese, stirring continuously until the cream cheese is fully incorporated and the mixture is creamy.

6. 6. Pour in the chicken broth and stir to combine. Bring the mixture to a simmer.

7. 7. Add the diced jalapeños, cumin, smoked paprika, black pepper, and salt. Stir to incorporate the spices.

8. 8. Allow the soup to simmer for 15-20 minutes, stirring occasionally, until the flavors have melded and the soup has thickened slightly.

9. 9. Remove the pot from the heat and stir in the shredded cheddar cheese until melted and fully incorporated.

10. 10. Ladle the Spicy Jalapeño Popper Chicken Soup into bowls and top with the crumbled bacon.