1. Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
2. Stir in the minced garlic and chopped jalapeños, cooking for another 2 minutes until fragrant.
3. Add the cubed chicken breasts to the pot, cooking until they are browned on all sides, about 8-10 minutes.
4. Pour in the chicken broth and bring the mixture to a simmer. Let it cook for 15 minutes, allowing the chicken to cook through.
5. Reduce the heat to low and stir in the heavy cream, softened cream cheese, and shredded cheddar cheese. Stir continuously until the cheeses are fully melted and the soup is creamy.
6. Season with smoked paprika, salt, and pepper. Adjust the seasoning to taste.
7. Once the soup is well combined and heated through, remove it from the heat and garnish with fresh cilantro.
8. Serve the soup hot with tortilla chips on the side for a crunchy contrast.

This soup is a delightful reminder of the times I spent stirring pots alongside my abuela, learning to cook with my senses. Remember, cooking is all about experimenting and finding what works best for you.