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In a large pot, heat a bit of oil over medium heat. Sauté the jalapeños, onion, and garlic until softened.
Add the chicken broth and bring to a boil.
Lower the heat. Stir in the shredded chicken, cream cheese, heavy cream, salt, pepper, and oregano. Continue stirring until the cream cheese has melted and the soup is smooth.
Add the shredded cheddar and stir until completely melted.
Serve hot, garnished with crumbled bacon and fresh cilantro.
Serving and storage tips:
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