In a large pot, add the diced chicken and chicken broth. Bring to a boil, then reduce heat and simmer for 15 minutes until the chicken is cooked through.

In a separate pan, sauté the diced jalapeños, onion, and garlic over medium heat until softened, about 5 minutes.

Add the sautéed vegetables to the pot with the chicken. Stir in the cream cheese, cheddar cheese, cumin, smoked paprika, salt, and pepper. Cook until the cheeses are melted and the soup is creamy, about 5 minutes.

Ladle the soup into bowls and garnish with chopped cilantro and a dollop of sour cream. Enjoy!