Preheat oven to 425 degrees (for biscuit topping)

In a dutch oven or large pot, add 4 tablespoon butter.

Once the butter has melted, add diced onion and diced jalapeños. Cook until softened and onions are translucent. Then add minced garlic. Mix until well combined.

Next, slowly add ¼ cup all purpose flour into the pot in small increments. Continue stirring until all the flour has been mixed together.

Next, add 4 cups chicken stock or bone broth and seasonings listed above.

Then, add cooked chicken and bacon bits. Stir and bring to a simmer.

Once it has been simmering for 5-10 minutes, add 1 block softened cream cheese. Whisk until the cream cheese is well incorporated and no clumps are present.

Once the cream cheese is well combined, turn heat down to low, and add 1.5 cups cheddar cheese, and 1 cup half and half. Mix until well combined.

Let it simmer for 5-10 minutes. Add salt and pepper as needed based on preference. If you are not adding the cheddar bay biscuit dough on top, serve soup with bacon, cheese, green onion or sour cream for garnish.

For biscuit dough topping, prepare as listed on the box instructions.

Once the dough is mixed together, add soup to (microwave and oven safe bowls), then gently add 1-2 tablespoon of biscuit dough to the top of the soup bowls. I recommend not overfilling the soup bowls to prevent it from spilling while the dough bakes.

Assemble each soup bowl the same. Bake uncovered for 14-16 minutes or until the dough is golden brown.

Once it is cooked, remove from oven and brush with garlic butter seasoning that’s provided in biscuit mix.