Jalapeno Popper Soup

Place bacon in a large skillet and cook over medium-high heat turning occasionally until evenly browned about 10 minutes. Drain bacon slices on paper towels.

While bacon is cooking melt butter in a pot over medium-high heat. Add jalapeno peppers and garlic; cook until soft 3 to 4 minutes. Add chicken broth dried cilantro Cajun seasoning and onion powder; stir up any browned bits from the bottom of the pot. Bring to a boil. Reduce heat and add chicken. Simmer for 10 to 15 minutes.

Add cream cheese most of the Cheddar cheese and heavy cream; simmer stirring occasionally until cheese has dissolved about 5 minutes. Season with salt and pepper.

Serve soup with remaining cheese. Crumble bacon on top.