Heat olive oil in a large pot over medium heat.
Add diced onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and jalapeños; cook for another 2-3 minutes.
Incorporate the shredded chicken into the pot, stirring to combine.
Pour in the chicken broth and bring the mixture to a simmer.
Add the softened cream cheese and stir until fully incorporated.
Sprinkle in shredded cheddar cheese, smoked paprika, and cumin; stir to combine.
Season with salt and pepper to taste. Let simmer for an additional 10 minutes.
Serve hot, garnished with fresh cilantro if desired.