6 slices bacon, diced
1 onion, diced
2 garlic cloves, minced
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
6 cups chicken broth, divided
4 ounces cream cheese
1 cup heavy cream
¾ pound cooked chicken, diced
½ teaspoon ground chipotle powder or 1 teaspoon smoked paprika
In a stockpot or 6-quart Dutch oven, cook the bacon over medium-high heat until it's crisp, 3-5 minutes. Transfer the bacon to a paper towel-lined plate. Reserve the fat in the pot.
Add the onion, garlic, salt, and pepper to the fat in the pot and cook, stirring occasionally, until softened, about 5 minutes. Add the chipotle powder or smoked paprika.
Stir in ½ cup of the broth, and then add the cream cheese, whisking until it is completely melted and incorporated. Add the remaining stock, cream and the chicken. Reduce the heat to low, and simmer for 10-15 minutes.
Serve hot, garnished with the cooked bacon.