In a medium stockpot, add the butter, jalapeños, green onions, and garlic. Sauté on medium-high heat for 3-4 minutes, stirring occasionally.
Add the cream, broth, cream cheese, cheddar cheese, and spices and reduce to low heat. Allow the cheese and cream cheese to melt, stirring occasionally until fully combined.
Add the shredded chicken and then cover and let simmer on low heat for 6-8 minutes. Serve and enjoy!
Notes
You can cook the chicken however you choose -- grill, boil, instant pot, crockpot, etc.
Serve with a dollop of sour cream and fresh diced green onions or jalapeños
For less spice, remove the seeds from the jalapeños before sautéeing them