SOUP:

• Cut the bacon into bite sized pieces. Fry bacon in batches in soup pot over medium high heat. Once all the bacon has been cooked, transfer bacon to paper towels to drain. Pour the leftover bacon grease from the soup pot into a heat-safe dish, set aside.
• Return the soup pot to the stove. Add the chopped onions, chopped jalapeno peppers, and a couple teaspoons of the reserved bacon grease to the pot. Saute the vegetables over medium-high heat until they begin to soften and caramelize.
• Add 2 Tablespoons of the reserved bacon grease, flour, salt, pepper, and garlic powder to the pot. Mix everything together and cook on medium heat while stirring frequently for 3-4 minutes.
• Pour the chicken broth and lemon juice into the pot while stirring continuously. Cover and let simmer while you prepare the potatoes.
• Cube the potatoes into bite sized pieces, leaving the skins on. Add to the pot of broth.
  Bring the soup to a light boil, cover and let boil stirring occasionally until the potatoes are almost tender.
• Reduce heat to a very light simmer. Add the heavy cream and softened cream cheese. Stir until the cream cheese has melted completely.
• Slowly add the freshly grated pepper jack and cheddar cheeses a little at a time, letting it melt and incorporate before adding more.
• Add the pulled rotisserie chicken to the soup.
• Just before you are ready to serve add the bacon as well, reserving a little of the bacon to use as a garnish.
• Serve the soup with the bread crumb topping, reserved bacon pieces crumbled, sliced fresh jalapenos, and additional cheese.
• BREADCRUMB TOPPING:
  To make the topping melt 2 tablespoons of butter.
  Pour the butter over ¾ cup of panko bread crumbs.
  Add the smoked paprika, onion powder, salt, and dried parsley.
  Mix well and spread onto a parchment lined baking sheet.
  Toast the bread crumbs in a 400 degree oven for 5-10 minutes, watching carefully.
  Remove from the oven and let cool. Use the toasted crumbs to top the soup.