NOTE: If you want a little more heat leave seeds in the jalapenos. I recommend wearing gloves when handling jalapenos to avoid burning your skin.
NOTE: To make this in the slow cooker saute veggies on the stove. Then add all the ingredients except cream cheese, cilantro, and heavy cream to the slow cooker. Let cook on high for about 3 hours or on low for 6 hours. Follow the recipe the same from that point on!
Set pressure cooker to saute setting and add butter, onions, jalapenos, and bacon. Saute until veggies are tender and bacon is crispy.
Add beans, shredded chicken, chicken broth, garlic powder, salt, cumin, and oregano. Stir.
Set pressure cooker to high pressure for 10 minutes. Release steam.
Add cream cheese. Put the lid back on pressure cooker and let rest for about ten minutes. Stir until cream cheese is incorporated.
Add cilantro. Pour cream into soup. Stir.
Serve immediately. We like to top our soup with cheese, more bacon, jalapenos, cilantro, and corn chips.