In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.

Add the diced chicken to the pot and cook until browned, about 5-7 minutes.

Pour in the chicken broth and bring to a simmer.

Reduce the heat to low and add the softened cream cheese, stirring until fully melted and incorporated into the soup.

Stir in the shredded cheddar cheese, diced jalapeños, smoked paprika, cumin, salt, and pepper. Allow the soup to simmer for another 10-15 minutes, stirring occasionally.

Taste and adjust seasoning if necessary. Serve hot, garnished with chopped cilantro if desired.