6 slices bacon, chopped
1 tablespoon butter
1/3 small onion, finely chopped
2 cloves garlic, minced
2 to 3 medium jalapeņos, seeded and chopped, extra for garnish
4 ounces cream cheese
1/3 cup heavy cream
2 cups chicken stock
1/4 teaspoon smoked paprika
1/2 teaspoon sea salt, more to taste (this is the only salt I use)
1/4 teaspoon ground black pepper
1 cup shredded sharp white cheddar cheese, extra for garnish
1 1/2 cups cooked and shredded chicken
Cook the chopped bacon in a dutch oven over medium-high heat until crispy. Use a slotted spoon to remove the cooked bacon from the pan, retaining the drippings.
Reduce the heat to medium and to the same pan, add the butter, onion, garlic, and jalapeņos. Cook for 2 to 3 minutes, or until soft and slightly caramelized.
Add the cream cheese, heavy cream, chicken stock, paprika, salt, and pepper to the pan, stirring to mix. Bring to a boil and then reduce the heat to low and simmer.
Add the cheese and chicken to the pot and stir to mix in, melting the cheese into the sauce.
Continue to simmer for 30 minutes to allow the flavors to come together, stirring occasionally. Taste, and add additional salt and pepper, if desired.
Top with crispy bacon before serving.