Turn Instant Pot to saute and add butter, onions, green peppers, jalapenos, and seasoning. Saute until the onions are translucent.

Add chicken broth and cubed chicken. (I cut my chicken into big cubes.) Set Instant Pot to cook on manual for 15 minutes. It will take several minutes for the Instant Pot to come to pressure then it will begin to count backward.

When it is finished with the cycle, allow a 5-minute natural release. When the 5 minutes are complete, release steam. I always cover the valve with a towel while the steam is releasing.

Turn the Instant Pot to saute. Remove the chicken and, using two forks, shred in big chunks, then return the chicken to Instant Pot.

Add heavy whipping cream, softened cream cheese, cheeses, and cooked bacon, stirring until the cheeses melt.

Sprinkle xanthan gum on top to thicken the soup and turn Instant Pot to warm. Simmer for 10-15 minutes so that the soup can thicken. It takes Xanthan Gum a few minutes to work.

Serve with grated Monterrey Jack Cheese, Cheddar Cheese, jalapenos, and cooked bacon sprinkled on top.

For the Crock Pot: Melt butter in a saucepan and saute onions, green peppers, jalapenos, and seasoning until onions are translucent.

Spoon mixture into Crock Pot, then add chicken breasts and chicken broth. Cook on high for 3-4 hours or low for 6-7 hours.

Remove chicken, shred and then return chicken to the Crock Pot. Add softened cream cheese, heavy whipping cream, cheeses, and cooked bacon, stirring until the cheeses melt. Cover and cook on high for 10 minutes so the flavors can combine.

Sprinkle Xanthan Gum on top to thicken the soup and simmer on low with the lid off for 10-15 minutes. Serve with grated Monterrey Jack Cheese, Cheddar Cheese, jalapenos, and bacon sprinkled on top.