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Heat a large pot on medium heat and add the bacon. Cook until crispy and chop into small pieces. Set aside.
Leave two tablespoons of the bacon fat in the pan. Reduce the heat to low and add the onion, red pepper, jalapeño, celery and garlic. Sauté for 6 minutes, stirring frequently until softened.
Stir in the flour and add the thyme and paprika.
Gradually add the chicken stock, stirring continuously and then the beer. Bring to a boil and simmer for 5 minutes.
Whisk in the cheese and cream cheese and cook for 5 minutes.
Garnish with the crispy bacon and chives.
A delicious hearty soup!
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