1 cup heavy cream
1 tsp salt
1/2 tsp pepper
1/2 tsp dried oregano
1 cup cheddar cheese, shredded
1/4 cup bacon, cooked and crumbled
Fresh cilantro, for garnish
Directions:
In a large pot, sauté the jalapeños, onion, and garlic in a bit of oil over medium heat until softened.
Add the chicken broth and bring to a boil.
Reduce heat, and add the cooked chicken, cream cheese, heavy cream, salt, pepper, and oregano. Stir until the cream cheese is melted and the soup is heated through.
Before serving, stir in the shredded cheddar cheese until melted.
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