Cook 6 slices of chopped thick-cut bacon over medium heat for 8–10 minutes until crispy. Remove and drain on paper towels, retaining about 3 tablespoons of rendered fat.

In the same pot, add 1 diced onion, 1 cup of diced celery, 1 cup each of diced green and red bell peppers, and 2 diced jalapeño peppers. Sauté for 5 minutes until softened.

Stir in 2 minced garlic cloves and sprinkle 1/4 cup of all-purpose flour. Mix well to combine.

Gradually pour in 4 cups of low-sodium chicken broth while stirring continuously until smooth, then bring to a simmer.

Add 1 cup of half-and-half and bring to a gentle boil for 5 minutes, stirring occasionally.

Whisk 8 ounces of softened cream cheese with a ladle of hot soup until smooth, then return it to the pot.

Add 2 cups of shredded cooked chicken and the reserved bacon. Stir until heated through for 3–5 minutes.

Ladle into bowls and garnish with crispy bacon, jalapeño slices, and additional sharp cheddar cheese if desired.