In a large pot, sauté the jalapeños, onion, and garlic in a bit of oil over medium heat until softened.
Add the chicken broth and bring to a boil.
Reduce heat, and add the cooked chicken, cream cheese, heavy cream, salt, pepper, and oregano. Stir until the cream cheese is melted and the soup is heated through.
Before serving, stir in the shredded cheddar cheese until melted.
Serve hot, garnished with crumbled bacon and fresh cilantro.
