In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 medium diced onion and sauté for about 5 minutes until translucent.

Next, stir in 3 minced garlic cloves and 2 diced jalapeños. Cook for 2 minutes, ensuring garlic doesn't burn.

Add 1 pound of boneless, skinless chicken breasts and 4 cups of chicken broth, bring to a rapid boil, then simmer for 15 minutes.

Carefully remove the chicken from the pot, shred it using two forks, and return it to the pot.

Stir in 1 cup of heavy cream, 1 teaspoon of ground cumin, and 1 teaspoon of paprika. Season with salt and pepper.

Add 8 ounces of softened cream cheese and gradually stir in 1 cup of shredded cheddar cheese until fully mixed.

Let the soup simmer for an additional 5 minutes before serving.

Serve hot, garnished with fresh cilantro.