Preheat oven to 400F. De-bone chicken thighs, season and bake at 400F for 50-55 minutes.

Heat 1 tbsp. chicken fat on the stove over medium-high heat. Once hot, add chicken bones to pot and fry for 5-10 minutes.

Add diced jalapeno peppers and garlic to the mixture. Let this cook for 3-4 minutes or until soft.

Add broth and spices to the mixture and stir until pan is deglazed. Simmer until chicken thighs are cooked.

Remove the crispy chicken skin from the thighs. Remove chicken bones from the broth and discard.

Add excess chicken fat to the pot, then use an immersion blender to puree the jalapenos and garlic into the broth. Shred chicken meat and add to the pot. Let this simmer for 10-15 minutes.

Add cream cheese and cheddar cheese to the soup and stir while simmering for 5 minutes, or until all cheese has dissolved.

Cook sliced bacon under medium-high heat until crisp. Lay to rest on paper towels to crisp up. Garnish on top of soup.