Step 1: Grill the Chicken
Preheat a grill or grill pan over medium-high heat. Rub the chicken breasts with olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper. Grill for 6-7 minutes per side, or until the chicken reaches an internal temperature of 165°F. Remove from heat, let rest for 5 minutes, then slice or shred the chicken. Set aside.

Step 2: Roast the Jalapeños
Place the jalapeños on an open flame or under a broiler, turning occasionally until the skin is charred and blistered. Transfer to a bowl, cover with plastic wrap, and let steam for 5 minutes. Peel off the charred skin, remove seeds for less heat, and dice the jalapeños.

Step 3: Make the Soup Base
In a large pot, melt butter over medium heat. Add diced onions and sauté until translucent, about 3-4 minutes. Stir in minced garlic and cook for 1 minute, until fragrant. Add the roasted jalapeños, smoked paprika, and ground cumin, stirring to combine.

Step 4: Add Liquids and Cheese
Pour in the chicken broth, heavy cream, and milk, stirring well. Bring the mixture to a simmer. Gradually whisk in the cream cheese until fully melted and smooth. Add shredded cheddar and pepper jack cheeses, stirring until melted and incorporated. Season with salt and pepper to taste.

Step 5: Add Chicken and Simmer
Add the grilled chicken to the pot and let the soup simmer for 10-15 minutes, allowing the flavors to meld together. Adjust seasoning if needed.

Step 6: Serve and Garnish
Ladle the soup into bowls and top with crumbled bacon, tortilla strips, fresh cilantro or parsley, and additional sliced jalapeños if desired.