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Heat oil in a large Dutch oven over medium heat until shimmering. Add red onion, bell pepper, celery, and carrot. Cook, stirring often, until softened, about 8 minutes. Add garlic and taco seasoning. Cook, stirring constantly, until fragrant, about 15 seconds.
Add broth and picante sauce, scraping bottom to help dissolve any browned bits; bring to a boil over medium-high, then reduce to a simmer over medium-low. Cook, stirring occasionally, until flavors meld, about 10 minutes.
Reduce heat to low; stir in tortilla chips, cheese, cream, and salt; cook, stirring constantly until cheese is melted, about 5 minutes.
Stir in chicken and cilantro; cook, gently stirring occasionally, until heated through, 1 to 2 minutes.
Divide between serving bowls; garnish with jalapeño (if using), tortilla chips, and cilantro.
Serve and enjoy.