1. In a 4- to 5-qt. Dutch oven cook bacon over medium heat until crisp. Drain on paper towels, reserving 3 Tbsp. drippings in pot. Add bell pepper and jalapenos. Cook about 5 minutes or until peppers are just tender, stirring occasionally. Stir in green onions and garlic; cook 1 minute more.

2. Add flour; cook and stir 1 minute. Gradually stir in broth and half-and-half. Bring to boiling, stirring frequently. Stir in chicken. Return mixture to boiling; cook and stir 1 minute. Remove from heat.

3. Place cream cheese in a medium heat-proof bowl. Slowly stir about 1/2 cup of the hot broth mixture until smooth and creamy.

4. Stir cream cheese mixture and cheddar cheese into chicken mixture until melted. Reserve about 1/4 cup bacon for topping; stir remaining bacon into soup. Top servings with crushed croutons and reserved bacon. If desired, sprinkle with additional chopped green onion, chopped jalapenos, and/or shredded cheddar cheese.

Hot, Hot, Hot

Chiles, such as jalapeno or poblano peppers, contain capsaicin, which gives them their spicy heat and will cause a long-lasting burnign tingle on your skin. To avoid this, wear plastic or rubber gloves when working with chiles. If they touch your hands, wash with soapy water.