Fry bacon until crispy. Drain bacon on a paper towel and crumble. Do not discard grease.
Add the onion, celery and garlic to the bacon grease and saute until tender.
Add chicken, cumin and chili powder to the pan and saute until chicken is cooked through.
Add half of the chicken broth and the remainder of the vegetables. Stir and simmer till vegetables are tender and soup is cooked down.
Add the remainder of the chicken stock. Bring to a low boil.
Stir corn starch into the half and half and add to the soup, stirring to combine. Continue the low boil until soup is thickened. If you desire a thicker soup, you can add another ½ to 1 cup of milk with several more tablespoons of corn starch stirred in. Remove from heat. Stir in sour cream.
Stir in the cheese. Top with the crumbled bacon. Serve with a dollop of sour cream. Add more cheese, cilantro and a dash of hot sauce for more zest.