Instructions

• Set your pot to medium heat and drop in the chopped bacon. You want it crispy and golden which takes about 5-7 minutes. Don͝9t rush it cause that fat is your flavor gold.
• Once the bacon͝9s done, lift it out and set aside. Leave that bacon fat sizzling in the pot͝1that͝9s your base now.
• Next, toss in the chopped jalape͝1os and onions. Sauté those about 3-4 minutes till they soften real nice. You gonna smell that spicy sweetness rolling through the air.
• Throw in the minced garlic and stir it around for just a minute till you catch that garlicky hint.
• Turn the heat down low, then add cream cheese. Stir it until it all melts and blends smooth. This is where broth depth starts to build.
• Gradually pour in heavy cream and chicken bone broth. Keep stirring so everything comes together silky smooth. Then add cooked chicken and cheddar cheese, stirring till the cheese melts fully. Season with sea salt and crushed red pepper if you want more spice.
• Finish by sprinkling your crispy bacon on top before serving.
• When sealing ring's on and the valve's closed, you get that perfect slow release and tender pull every time.